Most of the data concerning the properties of materials involved in the food processing industries are presented in tabular or graphical form. In these form, experimental data are difficult to use in calculus where properties’ values are often and repeatedly necessary at different temperatures, i.e.: fluid flow, thermal balances, overall heat and/or mass transfer coefficients. This paper focuses on modelling the thermal conductivity of several products encountered in dairy technology. It aims to establish simple and reliable mathematical relationships between the up mentioned parameter and temperature, water content, or fat content. Using the literature data, different regression equations have been tested, in order to get consistent equations that express the studied parameter as a function of temperature and/or dry solids (fat) content. The obtained equations are very useful in the designing of processes and equipment for the food processing industry. They can be used in spreadsheet calculations as in other PC programs.
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