Benchmarking of Infrared Emitters for Small-Scale Milk Heating: Performance and Heat Flux Analysis

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL
Gursharn Singh Saini, Prashant Saurabh Minz, Chitranayak Sinha
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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.

Abstract Image

小型牛奶加热红外发射器的基准测试:性能和热流分析
研制了一种基于红外的加热系统,并对不同红外辐射源在小范围牛奶加热中的适用性进行了探讨。加热系统专门设计用于不同的红外发射器:陶瓷全槽发射器(CFTE),卤素红外发射器(HIRE)和柱状石英发射器(PQE)。分析了10 ~ 90℃牛奶加热过程中的界面温度、温度变化率、加热所需时间、对流热流密度、辐射热流密度、总热流密度、能耗和热效率。对界面温度的分析提供了对驱动系统不同区域传热的温度梯度的关键见解。排气界面最高温度在733℃~ 790℃之间,升温速率在110℃~ 340℃/min之间,热生成迅速。传热特征表现为辐射热流密度(26,869-64,243.58 W/m2)高于对流热流密度(6778-9077 W/m2)。这些差异突出了发射器选择在实现特定热应用中辐射和对流传热之间的最佳平衡中的关键作用。达到90°C的目标温度所需的时间为15.25至19.87分钟。结果验证了红外加热技术在小范围牛奶加热中的适用性。
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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
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.
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