## thermal properties of ice cream

i need some conceptual help for my final year project....
what are the thermal properties of ice cream?? Specifically the thermal conductivity and latent heat and the relation of it's variation with temperature...
i'll be adding a copy of my abstract for better understanding. oh and yeah i'm a mechanical engineer by the way....
Attached Files
 Computer Simulation of Two Phase Processes.doc (56.0 KB, 4 views)

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 I'm really sorry but that doesn't help me much as I've already made use of GOOGLE search and GOOGLE SCHOLAR for the values. What I have in my hand are the thermal properties at a constant temperature. I need a relation that tells me how those properties vary with temperature. S. No Name of the Constant Value 1. Latent Heat of Fusion of Ice Cream 210.14 J/kg 2. Density 568 kg/m3 3. Specific Heat of Ice Cream at 4°C 2.948 J/kg-K 4. Specific Heat of Ice Cream at -26°C 1.629 J/kg-K 5. Thermal Conductivity of Ice Cream at 4°C .694 W/m-K 6. Thermal Conductivity of Ice Cream at -26°C .993 W/m-K

## thermal properties of ice cream

Assuming you're after fairly rough-and-ready engineering values, I'll try offering some comments:

1. The enthalpy of fusion is a rather weak function of temperature. For most engineering purposes, assuming it's temperature independent is not a bad approximation.

For the rest of the comments below, I have to assume you know how much overrun (that is, included air) you have. Commonly ice cream runs about 25-30% air by volume. I hope you won't say there isn't any, because if you did, your "ice cream" would be more like a solid block of flavorful ice.

Anyhow:

2. Density of a two phase mix, which is essentially what you have here, is often estimated as a volume fraction weighted average of the components. Thus, if you know your ice cream is (let's say) 25% by volume air, you can get the air density at atmospheric pressure and the desired temperature by the ideal gas law. The "liquid" part of it-that is, the actual freeze mix of milk, flavoring, sweetener, and whatnot-could be reasonably approximated by the density of milk, tables/correlations for which are likely available from agricultural extension services, among other places. Put those data together in a volume fraction-weighted average for various temperatures and there you have your density as a function of temperature.