{"title":"Benchmarking of Infrared Emitters for Small-Scale Milk Heating: Performance and Heat Flux Analysis","authors":"Gursharn Singh Saini, Prashant Saurabh Minz, Chitranayak Sinha","doi":"10.1111/jfpe.70173","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>An infrared (IR) based heating system was developed, and the suitability of different IR emitters was explored for small scale milk heating. The heating system was designed specifically to fit the different infrared emitters: Ceramic Full Trough Emitter (CFTE), Halogen Infrared Emitter (HIRE), and Pillared Quartz Emitter (PQE). The interface temperatures, rate of change of temperature, time required for heating, convective heat flux, radiative heat flux, total heat flux, energy consumption, and thermal efficiency during milk heating (10°C to 90°C) were analyzed. Analysis of interface temperatures provided key insights into the temperature gradients responsible for driving heat transfer across different regions of the system. The maximum temperature at the emitter–air interface varied between 733°C and 790°C, while the heating rate ranged from 110°C/min to 340°C/min, showing rapid heat generation. Heat transfer characteristics exhibited high radiative heat flux (26,869–64,243.58 W/m<sup>2</sup>) compared to convective heat flux (6778–9077 W/m<sup>2</sup>). These differences highlight the critical role of emitter selection in achieving the optimal balance between radiative and convective heat transfer for specific thermal applications. The time required to attain the target temperature of 90°C spanned from 15.25 to 19.87 min. The results validate the applicability of IR heating technology for small scale milk heating.</p>\n </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 7","pages":""},"PeriodicalIF":2.7000,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Process Engineering","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jfpe.70173","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
引用次数: 0
Abstract
An infrared (IR) based heating system was developed, and the suitability of different IR emitters was explored for small scale milk heating. The heating system was designed specifically to fit the different infrared emitters: Ceramic Full Trough Emitter (CFTE), Halogen Infrared Emitter (HIRE), and Pillared Quartz Emitter (PQE). The interface temperatures, rate of change of temperature, time required for heating, convective heat flux, radiative heat flux, total heat flux, energy consumption, and thermal efficiency during milk heating (10°C to 90°C) were analyzed. Analysis of interface temperatures provided key insights into the temperature gradients responsible for driving heat transfer across different regions of the system. The maximum temperature at the emitter–air interface varied between 733°C and 790°C, while the heating rate ranged from 110°C/min to 340°C/min, showing rapid heat generation. Heat transfer characteristics exhibited high radiative heat flux (26,869–64,243.58 W/m2) compared to convective heat flux (6778–9077 W/m2). These differences highlight the critical role of emitter selection in achieving the optimal balance between radiative and convective heat transfer for specific thermal applications. The time required to attain the target temperature of 90°C spanned from 15.25 to 19.87 min. The results validate the applicability of IR heating technology for small scale milk heating.
期刊介绍:
This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.