Thanks for that zekeman, that's exactly what I needed.
From playing about with the figures, it seems that any kind of temperature gradient between prodcut coming in and the tank will takes weeks to even out - we need to ensure that the inlet temperature is 32°C.
davefitz - thanks for the...
Wow, thanks for all of the help everyone.
IRstuff: You’re right of course. I was trying to get the h value (or an estimate of it) so I could calculate the Biot number – but it isn’t applicable to this problem.
Peaktop: Thanks for that, I thought I might be missing something obvious when the...
Thanks for all of the help.
zekeman, the fat is in a pseudosolid state so I am treating it as a solid while it is in the tank.
Here’s where I am so far:
The radius, height, density and temperatures were easy to get:
Radius of tank 1m
Height of tank 2m
T0...
Hi everyone,
Onsite there is a fat maturation tank, which is jacketed and held at 32°C. Fat going into this tank is at around 22°C.
I am trying to derive an equation to work out the minimum temperature (at the centre of the tank) after a given time t. Unfortunately I’ve forgotten a lot of my...
Thanks for that.
I am currently investigating why the temperature is varying so much - at the moment it looks like the temperature probes aren't reading the correct tmeperature on the final segment of lagged pipework.
Once we've got that settled out I can look at other factors. Hopefully our...
Hi all,
I am currently investigating the variation in the viscosity of the fat produced onsite from an emulsion of palm oil, water and lecithin. The fat deposited into the mixing bowls seems to have a fairly wide viscosity range - anything from 800 to 8000cP. I'd like to understand what factors...
