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The electrical conductivity of milk: The effect of dilution and temperature
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID iD: 0000-0001-8038-1365
2005 (English)In: International journal of food properties, ISSN 1094-2912, E-ISSN 1532-2386, Vol. 8, no 1, p. 15-22Article in journal (Refereed) Published
Abstract [en]

The electrical conductivity of milk at various dilutions was measured at different temperatures from 2 to 70°C. The results showed that dilution has only a small influence on the temperature dependence of conductivity. A simple power-law model predicts that the conductivity is proportional to the milk concentration to the power of 0.84 and a two-term model describes the temperature dependency. The overall model has a standard deviation of 0.0067 mS cm-1, which corresponds approximately to 0.1% milk at 2°C and 0.07% milk at 70°C. It was further shown that for less than about 25% milk in water Kohlrausch's law and the Debye-Hückel-Onsager theory can be used to describe the relationship between the concentration, temperature, and conductivity using a representative limiting molar conductivity of milk ions of 75 mS cm2 mol-1. Copyright © Taylor & Francis Inc.

Place, publisher, year, edition, pages
2005. Vol. 8, no 1, p. 15-22
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8728DOI: 10.1081/JFP-200048143OAI: oai:DiVA.org:ri-8728DiVA, id: diva2:966601
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2018-07-05Bibliographically approved

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Östergren, Karin

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