11-75 PtD | Consider a shell and tube heat exchanger in a milk pasteurizing unit in which the milk flowing is to be heated from 20°C by hot water initially at 140°C and flow- ing at a rate of 5 kg/s. The milk flows through 30 thin-walled tubes with an inside diameter of 20 mm with each tube making 10 passes through the shell. The average convective heat trans- fer coefficients on the milk and water side are 450 W/m²-K and 1100 W/m²-K, respectively. In order to complete the pasteur- izing process and hence restrict the microbial growth in the milk, it is required to have the exit temperature of milk attain at least 70°C. As a design engineer, your job is to decide upon the shell width (tube length in each pass) so that the milk exit temperature of 70°C can be achieved. One of the design requirements is that the exit temperature of hot water should be at least 10°C higher than the exit temperature of milk.

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8th Edition
ISBN:9781305387102
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Chapter10: Heat Exchangers
Section: Chapter Questions
Problem 10.32P
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Consider a shell and tube heat exchanger in a milk
pasteurizing unit in which the milk flowing is to
be heated from 20°C by hot water initially at 140°C and flow-
ing at a rate of 5 kg/s. The milk flows through 30 thin-walled
tubes with an inside diameter of 20 mm with each tube making
10 passes through the shell. The average convective heat trans-
fer coefficients on the milk and water side are 450 W/m²-K and
11-75
1100 W/m²-K, respectively. In order to complete the pasteur-
izing process and hence restrict the microbial growth in the
milk, it is required to have the exit temperature of milk attain
at least 70°C. As a design engineer, your job is to decide upon
the shell width (tube length in each pass) so that the milk exit
temperature of 70°C can be achieved. One of the design
requirements is that the exit temperature of hot water should be
at least 10°C higher than the exit temperature of milk.
Water
140°C, 5kg/s
20°C
Milk
FIGURE P11-75
Transcribed Image Text:Consider a shell and tube heat exchanger in a milk pasteurizing unit in which the milk flowing is to be heated from 20°C by hot water initially at 140°C and flow- ing at a rate of 5 kg/s. The milk flows through 30 thin-walled tubes with an inside diameter of 20 mm with each tube making 10 passes through the shell. The average convective heat trans- fer coefficients on the milk and water side are 450 W/m²-K and 11-75 1100 W/m²-K, respectively. In order to complete the pasteur- izing process and hence restrict the microbial growth in the milk, it is required to have the exit temperature of milk attain at least 70°C. As a design engineer, your job is to decide upon the shell width (tube length in each pass) so that the milk exit temperature of 70°C can be achieved. One of the design requirements is that the exit temperature of hot water should be at least 10°C higher than the exit temperature of milk. Water 140°C, 5kg/s 20°C Milk FIGURE P11-75
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