Efeito da temperatura e teor de gordura nas propriedades termofísicas do leite de coco

Abstract

The present work demonstrates the effect of temperature (5°C to 80°C) and fat content (10.5% to 20.1%) on the density thermophysical properties, specific heat, thermal diffusivity and thermal conductivity of coconut milk. It was verified that an increase in fat content caused a decrease in the values of all properties. Density was affected negatively by rising temperatures, contrary to the behavior observed in thermal diffusivity and in thermal conductivity. Multiple linear models were applied to experimental data so as to predict the properties under study. The equations proposed in this paper are simple, easy to use and can be employed satisfactorily in the design of equipments for the coconut milk processing.