Analysis of Milk Fat Deposition Using Avrami Kinetics Model

The deposition of milk was conducted to determine the crystallinity content of milk
fat which will affect on the mass production and storage of the products where it
would be undergone other process for various purposes whether fresh or processed
products. Kinetics analyses were conducted to study the deposition of the milk
whereas most of the deposits are rich in milk fat. Different heating and cooling
temperature, equipments or medium of the milk fat deposition were used and effect
of sample size had been selected as the parameter for the experiment. Through the
analysis, milks that deposit under fast cooling yielded a higher Avrami constant (k),
and a lower Avrami exponent (n) compared with the slow cooling sample. Different
heating temperature also gives different time for the milk fat to start to deposit and
time required for the milk fat to fully crystallized/deposited. Through experiment,
higher heating temperature leads to lower Avrami constant (k), and a higher Avrami
exponent (n) while for lower cooling temperature, it resulted in opposite effects. For
80°C to 0°C,k and n value is 2.655 and 0.29 while for 60°C to 0°C, the k and n value
is 2.951 and 0.235. Experimental of different equipment shows the higher
conductivity equipment (metal cup) produce higher k and lower n value which is
2.655 and 0.29 compared to beaker which is 2.2909 and 0.317. For experiment of
different sample size, 25 g shows higher k and lower n value which is 3.5727 and
0.201, compared to 100 g which is 1.799 and 0.429 in the same operating condition.