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Some of the Forced Convection Heat Transfer Characteristics of Condensed Milks

Department Dairy Industry, Texas Technological College, Lubbock

ABSTRACT

The heating and cooling characteristics of two condensed milk products were investigated, using a tubular heat exchanger equipped with wall and stream thermocouples. The mass flow rates were regulated to effect a Reynolds number range of 5,000 to 200,000.

Nusselt-type equations which described the heating and cooling characteristics of each of the products investigated follow, respectively: condensed milk (7.9% fat and 25.9% total solids), Nu = 0.0803 Re^0.663Pr^0.4 and Nu = 0.0466 Re^0.659Pr^0.4; condensed milk (10.7% fat and 35.0% total solids), Nu = 0.0267 Re^0.729Pr^0.4, and Nu = 0.0243 Re^0.732Pr^0.4.

A general equation which described the heating and cooling characteristics of the product was Nu = 0.0845 (Re^a)^0.67Pr^0.4 where ^a was a factor for correcting the water equation of Al-Arabi to reflect the heat transfer characteristics of the dairy products. The respective ^a values for the products during heating and cooling were condensed milk (7.9% fat and 25.9% total solids) = 0.937 and 0.886; condensed milk (10.7% fat and 35.0% total solids) = 0.896 and 0.867.

A discussion is included in the report concerning the possibility of a need to re-evaluate some of the earlier work on heat transfer characteristics of dairy products.