Honest to god, this is a real-life problem (or part there of)..
I work for a major dairy manufacturer, and in one of our products mechanical holes are needed to be made for uniformity purposes.
I was asking this question for my own knowledge and reasoning.....though it may sound silly to some.
I have a solid block of butter.
The block is pressurized to 40 psi for a given
time (t) and then returned back to std. ATM.
However, after the block has been brought back to
standard ATM pressure, the block no longer has its
original shape/structure.
What principles/laws are at work here...
Here's the situation:
a block of cheese has steel tubes injected through it
in the following pattern
-------------
| o o o |
| o o |
| o o o |
| |
|------------|
This block is then subjected to a pressure of 40psi equally
on all sides.
After several hours and the...
joules.............Qt: Total Energy (heat)
m/s................F: flow rate
joules/kg.Kelvin...Cp: specific heat of product
Kelvin.............T1/T2: temperatures in and out
J/kg...............Jc: Latent heat of crystallization
...................W2: Solid fat content at exit (unitless)...
ok...here's the problem,..I can't seem to get my units
to equal out - I'm overlooking something:
Qt = F.Cp.(T1-T2)+ F.Jc.W2.Y + Qm + Qw
Qt: Total Energy (heat)
F: flow rate
Cp: specific heat of product
T1/T2: temperatures in and out
Jc: Latent heat of crystallization
W2: Solid fat content at...
hmmm.... I'm walking the edge here
so many answers given....
-this is a batch process (ie. 30,000kg in 2 hours <--not true, just an example)
-and I think you may be right Pacific Steve...(is this a phase change or not?)....I'm thinking no,..but I'm looking
at the heat required to take cheese...
The cheese we want melted is submerged in hot water (this water is heated using steam injection)....so there is direct
contact between the cheese and water itself. No outstanding losses of heat transfer should be evident for this application.
cheese <----- directly heated by hot water (which...
