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Journal of Dairy Science Vol. 45 No. 3 297-302
© 1962 by American Dairy Science Association ®
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Forced Convection Heat Transfer Characteristics of Fluid Milk Products. A Review1

M. L. Peeples2

Department of Dairy Technology, The Ohio State University, Columbus

ABSTRACT

This paper summarizes pertinent information concerning the fundamental heat-transfer and fluid-flow characteristics of dairy products. Concepts of heat-transfer mechanisms are reviewed, expressions for describing them for water are given, and thermodynamic expressions for other fluids and slurries are presented to develop a better concept of heat-transfer problems in the dairy industry.

The work on specific heats and thermal conductivities of fluid dairy products has been reviewed and summaries made of the findings of others who have studied specific heat-transfer problems for dairy products. The need for more information on the forced convection heat-transfer characteristics of dairy products and some of the factors which might affect these characteristics are discussed.

FOOTNOTES

1 Article 20–60. Department of Dairy Technology, The Ohio State University, Columbus.

2 Now at Texas Technological College, Lubbock, Texas.






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