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Characteristics of Steam Injection Heating. II. Downstream Temperature Variations Within Fluid Stream After Steam Injection

Department of Dairy and Food Science, Cornell University, Ithaca, New York

ABSTRACT

Five steam injectors were tested to determine the extent of high-frequency temperature variations in the fluid downstream from the point of steam injection. The injectors were of three basic design types: tangential, venturi, and nozzle. They were tested with water and, in addition, two were tested with whole milk. The magnitude and period of temperature fluctuations were obtained with a thin-film platinum resistance thermometer. The variations were recorded on 35 mm film from a temperature trace displayed on a high-gain oscilloscope. Periodic temperature variations occurred in the downstream holding sections of steam injection heaters and varied with the type of injector.

A tangential injector with a single steam port showed the most downstream temperature variation with water. The venturi design showed the least variation. Temperature fluctuations within the fluid stream decreased rapidly along the downstream holding sections and were nearly constant at approximately 20 in. from the point of steam injections. Whole milk showed lower temperature variations than water.