Heat transfer to boiling skimmilk.

Authors

  • S.J.D. van Stralen

DOI:

https://doi.org/10.18174/njas.v4i1.17787

Abstract

This paper was read at "an informal meeting on physics in agriculture", held at Wageningen, Netherlands in September 1955.

The author deals with the highly complex phenomena associated with the boiling of liquids in relation to the transfer of heat from a hot wire to the bulk of the liquid. As temperature is raised, the heat-flux curve consists of three regions: (i) convection, when there are no bubbles, (ii) "nucleate boiling", when bubbles are formed at specific points on the surface and (Hi) "film boiling" in which the whole surface gradually becomes covered by a layer of vapour. Skim-milk and even water containing small amounts of skim-milk show characteristically high maxima for region (ii) at a pressure of 10 cm. Hg. Skim-milk is characterized by the formation of rather stable foams and by the rapid coagulation of proteins, but the author is cautious in his attempts to explain the shape of his curves. G.W.S.B. (Abstract retrieved from CAB Abstracts by CABI’s permission)

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Published

1956-02-01

Issue

Section

Papers