Heat and Mass Transfer in Food Processing

Using Choi and Okos empirical prediction for high-moisture unfrozen foods, thermal conductivity is predominantly determined by water content: $k \approx 0.05 + 0.55 X_w\text{ W/(m}\cdot\text{K)}$. For fresh cow milk containing $X_w = 0.88$ moisture fraction, the estimated thermal conductivity in W/(m$\cdot$K) is: