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Forced-Convection Heat-Transfer Characteristics of Fluid Milk Products During Cooling

Department Dairy Industry, Texas Technological College, Lubbock

ABSTRACT

The cooling characteristics of four milk products were investigated. A tubular heat exchanger (cooled with refrigerated water) equipped with wall and stream thermocouples was used. The mass flow rates were regulated to effect a Reynolds Number range of 5,000 to 250,000.

The Nusselt-type equations which described the cooling characteristics of each of the products investigated follow: skimmilk (8.8% SNF), Nu = 0.204 Re^0.586Pr^0.4; whole milk (3.8% fat, 8.7% SNF), Nu = 0.118 R^0.609Pr^0.4; 10% milk (10% fat, 7.5% SNF), Nu = 0.108 Re^0.613Pr^0.4; 25% cream (25% fat, 6.7% SNF), Nu = 0.026 Re^0.571Pr^0.4.

A general equation which described the cooling characteristics of all four products was Nu = 0.11 (Re^a) ^0.686Pr^0.4 where a was a factor for correcting the water equation to reflect the cooling characteristics of the dairy products. The a values for the products were: skimmilk—0.8454; whole milk—0.8032; 10% milk—0.8234; 25% cream—0.8594.