Evaporative Heat Transfer Coefficients During Sensible Heating of Milk

Abstract

In this article, the evaporative heat transfer coefficients for sensible heating phase of milk in a stainless steel pot during khoa making by conventional heating method have been reported. Various indoor experiments were performed for sensible heating of milk in a stainless steel pot under open condition by varying heat inputs from 240 watts to 420 watts. The experimental data were used to determine the values of evaporative heat transfer coefficients which were observed to decrease with an increase in rate of heating. It is also observed that the evaporative heat transfer coefficient increases significantly with the increase in operating temperature for each rate of heat inputs. The experimental error in terms of percent uncertainty was also evaluated.