THB 100 – Milk powder – Thermal conductivity

During transportation, dry milk products are exposed to significant temperature fluctuations. Maintaining consistent product quality throughout this process is crucial. To mitigate the impact of temperature variations within shipping containers, a dense packing of the product and appropriate thermal properties are employed.

The thermal properties are influenced by the composition, density, porosity, fat, and water content of the powder. A desirable product requires a high specific heat capacity and low thermal conductivity.

App. Nr. 02-006-004 THB 100 – Milk powder – Thermal conductivity

The thermal conductivity of a milk powder was assessed using the THB-100 (new models: THB Basic, Advance, Ultimate) at both room temperature and 60 °C. In this process, the milk powder was dissolved in distilled water, and a sensor (metal frame sensor) was immersed into the liquid.

For the measurement at 60 °C, the sample underwent heating in a furnace. The results indicated a slight decrease in the thermal conductivity of the milk powder from 0.61 W/mK to 0.59 W/mK within the measured temperature range. This signifies that the milk powder exhibits low thermal conductivity, comparable to water at room temperature (0.60 W/mK). This information is valuable in ensuring that the thermal properties of the milk powder contribute to its ability to withstand temperature fluctuations during transport, maintaining consistent product quality.

Related instruments

THB – Basic, Advance, Ultimate

THB – Transient Hot Bridge – measurment of thermal conductivity and thermal diffusivity with new sensor and intuitive software.

Operating temperature: -150°C to 700°C

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