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Journal of Dairy Science Vol. 35 No. 1 13-20
© 1952 by American Dairy Science Association ®
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The Effect of Heating Cream in a Small-Tube Heat Exchanger on Some of its Properties1

E. O. Herreid, K. M. Shahani, C. J. Dupuy and P. H. Tracy

Illinois Agricultural Experiment Station, Urbana

ABSTRACT

Some aspects of the operating performance of the small tube heat exchanger were studied. The capacity of this unit in gallons per hour is practically the same for water, milk, cream, ice cream mix and sucrose solution. Obviously then, the calculated holding periods for these products in the holding tube also would be essentially the same. Furthermore, the Reynolds numbers of these products in the heating, cooling and holding sections indicate turbulent flow. Therefore, it is believed that the calculated holding time for these products in the holding tube is the actual holding time.

The effects on fat globule size, viscosity, pH, titratable acidity, flavor and stability in coffee of cream heated at 170 to 300° F., in 10° intervals in the small tube heat exchanger were investigated. In the raw cream, 67.2 per cent of the fat globules were 3 µ, or less in diameter, while in the cream heated at 180° F., 84 per cent were in this group and in that heated at 300° F., 95.2 per cent of the globules were 3 µ or less. The viscosity of the cream was reduced by approximately 50 per cent, whereas pH and titratable acidity were unchanged. A cooked flavor in the cream was detected at 210° to 220° F. Stability of the cream in coffee was not affected at any of the temperatures studied. Coloring ability in coffee was increased.

FOOTNOTES

1 This work was supported in part by U. S. Public Health Grant number 1947.






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Copyright © 1952 by the American Dairy Science Association ®.