Effects of Fat Content and Temperature on Density and Thermal Diffusivity of Coconut Milk

ผลของอุณหภูมิและปริมาณไขมันต่อค่าการแพร่กระจายความร้อนและความหนาแน่นของน้ำกะทิ

Name: Patsaraporn Lipikanjanakul

Organization : King Mongkut' s University of Technology Thonburi. Faculty of Engineering. Food Engineering

keyword: Emulsion

; การแพร่กระจายความร้อน

Abstract: This research focused on determining the effects of fat content and temperature on the density and thermal diffusivity of coconut milk. The percentage of fat content in coconut milk was varied from 15 to 35 percent and the samples were heated until their temperatures reached 40, 50, 60, 70, 80 and 90?C. The thermal diffusivity of coconut milk was measured by the Dickerson's method while the density was measured using a pycnometer method. Since coconut milk is an oil-in-water emulsion, emulsifier and homogenization are necessary to prevent a physical separation of coconut milk. In this research, 0.6 percent Montanox 60 was used as an emulsifier and the first-stagelsecond- stage pressure of the homogenizer was set at 2513 MPa. It was found that densities of coconut milk with 15-35 percent fat content at 40-90?C were in the range of 969.00 - 1001.07 kg/m3 while the thermal diffusivity was in the range of 1.58 - 2.45x10- m2/s. The empirical correlations of the density and the thermal diffusivity of coconut milk were also obtained. From these results it can be concluded that an increase in the temperature and the fat content of coconut milk samples led to a decrease in the density value. On the other hand, an increase in the temperature and a decrease in the fat content of coconut milk samples led to an increase in the thermal diffusivity value of coconut milk.

King Mongkut's University Technology Thonburi. Library

Address: กรุงเทพมหานคร (Bangkok)

Email: info.lib@mail.kmutt.ac.th

Name: Ampawan Tansakul

Role: Advisor

Created: 2004

Issued: 2007-12-17

Modified: 2007-12-17

วิทยานิพนธ์/Thesis

CallNumber: FDE271

eng

DegreeName: Master of Engineering

Level: Master's Degree

Descipline: Food Engineering

Grantor: King Mongkut's University of Technology Thonburi

©copyrights King Mongkut's University of Technology Thonburi

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