HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Peeples, M. L. Articles by Harper, W. J. Search for Related Content PubMed Articles by Peeples, M. L. Articles by Harper, W. J.

Forced Convection Heat Transfer Characteristics of Fluid Milk Products¹

Department of Dairy Technology, The Ohio State University, Columbus

ABSTRACT

The forced convection heat-transfer characteristics of four milk products of from 8.8 to 20% SNF, and six products of from 3.8 to nearly 100% fat were investigated. A steam-jacketed, tubular heat exchanger was used, and standardized with water. The testing section was equipped with wall and stream thermocouples for temperature determinations, and mass flow rates were regulated. The product temperatures varied from 43–88 C, and the wall temperature averaged 90 C. The Reynolds number was from 3,200 to 210,000.

Data were used to develop Nusselt-type equations which described the heat-transfer characteristics of each of the products, and were expressed by equations of the type, Nu = C Re^a Pr^b. They revealed marked differences in the heat-transfer characteristics of the various products, and showed that equations for water and other fluids do not describe accurately these characteristics for milk products. The expressions developed for each of the products follow: regular skimmilk, Nu = 0.46 Re^0.535Pr^0.4; reconstituted skimmilk, (8.8% SNF), Nu = 0.41 Re^0.538Pr^0.4; reconstituted skimmilk (12.5% SNF), Nu = 0.056 Re^0.708 Pr^0.4; reconstituted skimmilk (20% SNF), Nu = 0.0060 Re^0.896Pr^0.4; fortified milk (10% fat; 12% SNF), Nu = 0.17 Re^0.630Pr^0.4; regular milk, Nu = 0.27 Re^0.577Pr^0.4; 10% milk (10% fat; 7.5% SNF), Nu = 0.099 Re^0.680Pr^0.4; 25% cream (25% fat; 6.7% SNF), Nu = 0.034 Re^0.804Pr^0.4; 40% cream (40% fat; 5.6% SNF), Nu = 0.020 Re^0.863Pr^0.4; butteroil Nu = 0.0014 Re^1.170Pr^0.4.

¹ Article 1–61, Department of Dairy Technology, The Ohio State University.

² Now at Texas Technological College, Lubbock, Texas.

³ Assistant Professor of Mechanical Engineering, The Ohio State University.