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A knowledge of the quantity of thermal energy and its rate of transfer during cooling or heating of foodstuffs is of considerable importance in the design of storage and handling systems for foods. The quantity of heat will influence the capacity of the cooling or heating equipment, and the rate of heat transfer will, of course, govern the time required to complete the process. When a change of state occurs during the heating and cooling process as, for example, during the freezing of water or the solidification of fats, the transfer of heat becomes very complex because the thermal properties are very temperature-dependent when changes of state are taking place. Fifty-five-pound cubical blocks of butter are commonly stored at
thermal properties of butter
Watson, E.L. 1975. THERMAL PROPERTIES OF BUTTER. Canadian Agricultural Engineering 17(2):68-71.
68 - 71