Abstract:
Thin-film cooling experiments were used to investigate how different convective cooling rates control the solidification behaviour of anhydrous milk fat. The solidification behaviour of the anhydrous milk fat manifested only in the smooth augmentation of the cooling curves, as opposed to the expected kink or bump in the curves observed for olive oil. Ascertaining this required the use of a lump convective heat transfer framework coupled with a simplified semi-infinite heat conduction scheme developed in this work. Analysis of the exothermic energy history of the solidification process suggested different lamellar structures in the solidified anhydrous milk fat under varying convective cooling conditions.