Vol.9, No 1, 2011 pp. 61 - 70
UDC
536.22
AN EXPERIMENTAL STUDY ON THE POOL BOILING HEAT TRANSFER COEFFICIENT OF MILK
Mahesh Kumar1*, Om Prakash2, K.S. Kasana3
1Mechanical Engineering Department, Guru Jambheshwar University of Science & Technology, Hisar (India)-125001
2Mechanical Engineering Department, National Institute of Technology, Patna, India
3Galaxy Global Group of Institutions, Dinarpur, Ambala, Haryana (India)
E-mail: mkshandilya1@gmail.com
In this paper, the convective heat transfer coefficients for pool boiling of milk during khoa making in a stainless steel pot were investigated. A simple linear regression analysis was performed by using the experimental data in the Rohsenow correlation. The convective heat transfer coefficients were determined in the range of 283.02 to 783.97 W/m o C for the heat inputs varying from 240 to 360 W. The boiling heat transfer rate per unit surface area was predicted in the range of 2830.2 to 7839.7 W/m2 o C at 10 o C excess temperature to the saturation temperature of the milk.
Key words:
Milk, Khoa Making, Pool Boiling, Convective Heat Transfer Coefficient
JEDNO EKSPERIMENTALNO PROUČAVANJE PRENOSA PRENOSA KOEFICIJENTA TOPLOTE KLJUČANJA MLEKA
Ovaj rad ispituje koeficijent provođenja toplote za ključanje mleka tokom pravljenja koe u sudu od nerđajućeg čelika. Prosta linearna regresiona analaliza je obavljena na osnovu eksperimentalnih podataka uz pomoć Rošenove korelacije. Koeficijenti provođenja toplote su određeni u opsegu od 283.02 do 783.97 W/m o C za ulaze toplote u rasponu od 240 do 360 W. Stota prenosa toplote ključanja po jedinici površi predviđena je u opsegu od 2830.2 do 7839.7 W/m2 o C na 10 o C viška temperature do temperature zasićenja mleka. Uračunata je i eksperimentalna greška u smislu procentualne neizvesnosti.
Ključne reči:
mleko, pravljenje koe, ključanje, koeficijent provodnog prenosa toplote
