EXPERIMENTAL INVESTIGATION ON NATURAL CONVECTIVE HEATING OF MILK

摘要

In this article, the behavior of heat and mass transfer relation during khoa making has been investigated. Various indoor experiments have been performed for simulation of developed thermal model for maximum evaporation during heating of milk. The data obtained from experimentation have been used to determine values of constant “C” and exponent “n” by simple regression analysis. Based on the values of “C” and “n,” convective and evaporative heat transfer coefficients for milk were determined. It was observed that the convective and evaporative heat transfer coefficients decrease with the increase in rate of heating (varying voltage). It was also observed that convective and evaporative heat transfer coefficients increase with the increase in operating temperature. The rate of increment of evaporative heat transfer coefficient is higher than the convective heat transfer coefficient. The experimental error in terms of percent uncertainty was also calculated.