RSP Pro · Tool 02

Fluid properties. 40°F to 270°F.

Density, specific heat, thermal conductivity, diffusivity and viscosity for dairy products at any temperature, including shear-dependent viscosity for thick products like yogurt and ice cream mix.

Product + temperature

Choose a product

Product

Composition, % by weight (as is)

Total solidsProteinFatLactoseAsh

Temperature

°F

Viscosity model

Calculated with the Choi-Okos composition model (Choi & Okos, 1986), the standard method in food engineering. Compositions are typical values; pick Custom to enter your own. Liquid state only: above 212°F the product must be held under pressure, and frozen product is not covered.

–

Density–lb/gal

Specific gravity: –
Density: –
Specific heat: –
Thermal conductivity: –
Thermal diffusivity: –
Viscosity: –

Flow ↔ mass flow at this temperature

gpm⇄lb/hr

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