SKTB 2313-02

TRANSPORT PROCESS

SEMESTER II 2019/2020

HEAT EXCHANGER PROJECT PROPOSAL

GROUP: 2

LECTURER: DR LAI JAU CHOY

GROUP MEMBERS:

1. LEE JING YING A18KT0362

2. SHALINI DOORAISINGAM A18KT0273
3. SHAKIRAH SUFAIRA BINTI SULAIMAN A18KT0372
1.0 FLUID

1.1 Fluid Chosen

The fluid chosen for this project is skimmed milk. It is a type of milk that is produced
with almost zero fat content. In industry, milk pasteurization is most widely used and is
an effective method to sterilize the milk and to ensure the milk is safe for drinking.
Pasteurization destroys the microorganisms and enzymes that contribute to the reduced
quality and shelf life of milk. It requires a heating process to kill the microorganisms in
the milk to sterilize the milk (Milk Facts, n.d.). Heat exchangers are one of the main
equipment used in the food industry because of their convenience to transfer energy to
both auxiliary facilities and various food products for the purpose of pre-heating,
pasteurising and sterilizing (Basaran, A., Yilmaz, T. & Civi, C., 2018). In this project, the
skimmed milk is heated from 4°C to 63°C for 15 to 30 minutes by using a heat exchanger
as a part of the process in producing the skim milk as shown in Figure 1.1.1. This is
because at 63°C, the pathogenic microorganism can be killed, while the protein content
and nutrients in the milk are not destroyed. Throughout the process the skim milk never
comes in contact with the heating medium.

Heat exchanger

Figure 1.1.1 Process flow diagram of production of skim milk production (Industrial heat
pump, n.d.)
1.2 Fluid Properties

Table 1.2.1 Physical Properties of Skim Milk, SI units

T ρ Cp µ × 103 k
NPr
(°C) (kg⁄m3) (kJ/kg. K) (Pa.s or kg/m. s) (W/m. K)

4 1035.22 3.98 2.5216 0.5722 17.5393

63 934.33 4.01 0.4492 0.6371 2.8273

The density, ρ, and viscosity, μ, is calculated by using equation 1 and 2,

ρ = 0.3T - 0.3T2 - 0.7F - 0.01F2 + 1034.5 Eqn. 1

where ρ - density (kg/m3)

T - temperature (°C)
F - fat content (%)

and

ln μ = (2721.5/T) + 0.1F - 8.9 Eqn. 2

where μ - viscosity (centipoise)

T - temperature (K)
F - fat content (%) (Bakshi & Smith, 1984)

The thermal conductivity of milk, k, is calculated by using equation,

k(T) = A(T) + B Eqn. 3

(Pereira, Resende, Giarola, Pinto & Abreu, 2013)

The specific heat capacity, Cp, is from Table A.4-1 (Geankoplis, 2003).
 The Prandt Number, NPr , is calculated by using equation,

Cp μ
NPr = Eqn. 4
k
(Geankoplis, 2003)

2.0 HEATING MEDIUM

The heating medium chosen for this project is hot water at 95°C. Hot water at 95°C is
used because when water is heated up to 100°C, it turns into steam. Water has lower cost,
it is non-toxic and most importantly it has high thermal conductivity. The thermal
conductivity of hot water at 95°C is 0.6804W/m. K as shown in Table 2.1 whereas
thermal conductivity for steam at 100°C is only 0.02510W/m. K (Geankoplis, 2003).
Besides, water is also easy to obtain and lower energy is needed to prepare compared to
steam. Moreover, using hot water provides a finer temperature control at the heating
metal surface. Poor temperature control can lead to under-processed or over-processed of
the milk and its by product, as well as milk deposition (fouling) or sometimes burn-on,
which can decrease heat transfer (Hui, 2006). Table 2.1 below shows the interpolated data
for liquid water at 95°C from Table A.2-11 (Geankoplis, 2003).

Table 2.1 Physical Properties of Liquid Water, SI units

T ρ Cp µ × 103 k
NPr
(°C) (kg⁄m3) (kJ/kg. K) (Pa.s or kg/m. s) (W/m. K)

95 368.2 4.2316 0.3024 0.6804 1.8843

(Geankoplis, 2003)
3.0 TYPE OF BUILDING MATERIAL

3.1 Tubes

The material chosen for tubes is aluminium bronze. It is a type of alloy that has
resistance towards milk and its product (Sinnott, 1999). Besides, it is a stronger material
compared to pure aluminium to withstand large weight (DK Science & Technology:
Alloy, n.d.). It also has high thermal conductivity of 70W/m. K which is a good conductor
and is a suitable material for tubes in heat exchanger (Thermal Conductivity of Common
Metals and Alloys, n.d.).

3.2 Shell

The material chosen for the shell of the heat exchanger is stainless steel. This is
because the heating medium we chose is water. Stainless steel can withstand the corrosion
that occurs because of the minerals present in the water (Sinnott, 1999). Thus it is more
long lasting over time. Besides, stainless steel has low thermal conductivity of 15W/m. K,
which can reduce the heat loss to the surrounding and saves energy (Thermal
Conductivity of Common Metals and Alloys, n.d.). This is because, as the heating
medium is in contact with both tubes and shells, and when the shell has lower thermal
conductivity, the heat transfer to the surrounding will be lesser than the heat transfers to
the tubes. In other words, the heat is not wasted to the surrounding and is used to heat up
the fluid to desired temperature, thus lesser energy is consumed to prepare the heating
medium.
REFERENCES

Bakshi, A., & Smith, D. (1984). Effect of Fat Content and Temperature on Viscosity in
Relation to Pumping Requirements of Fluid Milk Products. Journal of Dairy Science,
67(6), 1157–1160. doi: 10.3168/jds. s0022-0302(84)81417-4

Basaran, A., Yılmaz, T. & Civi, C. Application of inductive forced heating as a new approach
to food industry heat exchangers. J Therm Anal Calorim 134, 2265–2274 (2018).
https://doi.org/10.1007/s10973-018-7250-7

DK Science & Technology: Alloys (n.d.). Retrieved 22 March, 2020, from

https://www.factmonster.com/dk/encyclopedia/science-and-technology/alloys.

Geankoplis C.J. (2003). Transport Processes and Separation Process Principles (Fourth
Edition). 967-994. New Jersey. Pearson Education Inc.

Hui, Y. H. (2006). Handbook of Food Science, Technology, and Engineering (Vol. 3). Boca
Raton, FL: CRC Press.

Industrial Heat Pumps. (n.d.). Retrieved 22 March, 2020 from

http://industrialheatpumps.nl/en/applications/pasteurization/

Milk Facts. (n.d.). Retrieved from http://milkfacts.info/Milk Processing/Heat Treatments and

Pasteurization.htm

Pereira, Cristina & Resende, Jaime & Giarolla, T. & Pinto, Sandra & Abreu, Luiz. (2013).
Thermal conductivity of milk with different levels of moisture and fat: Experimental
measures and prediction models. Semina: Ciencias Agrarias. 34. 10.5433/1679-
0359.2013v34n3p1153-1166.

Sinnott, R., K. (1999). Coulson Richardson’s Chemical Engineering Vol 6 Chemical

Engineering Design. Retrieved March 21, 2020, from
https://www.zuj.edu.jo/download/coulson-richardson-s-chemical-engineering-vol-6-
pdf/
Thermal Conductivity of Common Metals and Alloys. (n.d.). Engineers Edge. Retrieved from
https://www.engineersedge.com/heat_transfer/thermal-conductivity-metals-alloys.htm