THERMOPHYSICAL PROPERTIES AND WATER ACTIVITY OF TRANSFERRED CHEESE (UF)
DOI:
https://doi.org/10.15414/jmbfs.2015.4.6.550-553Keywords:
UF cheese, thermophysical properties, modelingAbstract
Few data are available on the thermophysical properties of cheese in the ripening process.The main objective of this work was to investigate the effects of brining and temperature on the thermophysical properties, i.e., thermal conductivity, specific heat, density and water activity of UF cheese and finally we measure surface heat transfer coefficient .Then we develop models for thermophysical properties based on physical and multiple regression concept .Downloads
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Published
2015-06-01
How to Cite
Dalvi Esfahan, M., Jahangiri, Y., Kaviani, M., Hleba, L., & Ali Shariati, M. (2015). THERMOPHYSICAL PROPERTIES AND WATER ACTIVITY OF TRANSFERRED CHEESE (UF). Journal of Microbiology, Biotechnology and Food Sciences, 4(6), 550–553. https://doi.org/10.15414/jmbfs.2015.4.6.550-553
Issue
Section
Food Sciences
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Copyright (c) 2015 Mohsen Dalvi Esfahan, Yasamin Jahangiri, Mehdi Kaviani, Lukáš Hleba, Mohammad Ali Shariati
This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Journal of Microbiology, Biotechnology and Food Sciences are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).
