eprintid: 482
rev_number: 11
eprint_status: archive
userid: 7
dir: disk0/00/00/04/82
datestamp: 2011-12-19 14:44:08
lastmod: 2015-05-29 20:05:59
status_changed: 2011-12-19 14:44:08
type: report
metadata_visibility: show
item_issues_count: 0
creators_name: Jenkins, D.
creators_name: McElwain, S.
title: Cooling of jarred cheese spreads
ispublished: pub
subjects: food
studygroups: misg13
companyname: Kraft Foods
full_text_status: public
abstract: An overall heat balance and a model for the cooling of an individual jar are derived for glass jars of cheese spread on Kraft's production line. Good agreement is found between the model predictions and temperature data collected by Kraft. A possible cause of boiling in the cheese is proposed and steps for its prevention are suggested.
date: 1996
citation:   Jenkins, D. and McElwain, S.  (1996) Cooling of jarred cheese spreads.  [Study Group Report]     
document_url: http://miis.maths.ox.ac.uk/miis/482/1/Cooling-of-jarred-cheese-spreads.pdf