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In the pasteurization process (heating food during production, for conservation by longer), milk drains internally into a thin- walled stainless steel tube (coil), where on the outside there is water vapor condensing at atmospheric pressure. The tube has a internal diameter diameter of 15mm and the average speed of milk flow is 0.5 m/s. the mixture temperatures of input and output of milk in the coil are: 25 oC and 75 oC, respectively. Calculate the necessary length of the coil for the pasteurization process to occur proper. Approximate the thermophysical properties of milk as if they were saturated liquid water.

In the pasteurization process (heating food during production, for conservation by longer), milk drains internally into a thin- walled stainless steel tube (coil), where on the outside there is water vapor condensing at atmospheric pressure. The tube has a internal diameter diameter of 15mm and the average speed of milk flow is 0.5 m/s. the mixture temperatures of input and output of milk in the coil are: 25 oC and 75 oC, respectively. Calculate the necessary length of the coil for the pasteurization process to occur proper. Approximate the thermophysical properties of milk as if they were saturated liquid water.

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Physics - Engineering Transport Phenomena task In the pasteurization process (heating food during production, for conservation by longer), milk drains internally into a thin- walled stainless steel tube (coil), where on the outside there is water vapor condensing at atmospheric pressure. The tube has a internal diameter diameter of 15mm and the average speed of milk flow is 0.5 m/s. the mixture temperatures of input and output of milk in the coil are: 25 oC and 75 oC, respectively. Calculate the necessary length of the coil for the pasteurization process to occur proper. Approximate the thermophysical properties of milk as if they were saturated liquid water.
Transcribed Image Text:Physics - Engineering Transport Phenomena task In the pasteurization process (heating food during production, for conservation by longer), milk drains internally into a thin- walled stainless steel tube (coil), where on the outside there is water vapor condensing at atmospheric pressure. The tube has a internal diameter diameter of 15mm and the average speed of milk flow is 0.5 m/s. the mixture temperatures of input and output of milk in the coil are: 25 oC and 75 oC, respectively. Calculate the necessary length of the coil for the pasteurization process to occur proper. Approximate the thermophysical properties of milk as if they were saturated liquid water.
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