. Principles and practice of butter-making : a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . Butter; Milk. PASTEURIZATION. 181 would have the same resistance to heat as a layer of copper 2 meters in thickness. Consequently a very thin layer of water or condensed steam on the sides of the heating-wall would greatly interfere with the economic efficiency of a pasteurizer. In order to overcome this difficulty drip-rings were circled round the drum of the pasteurizer at intervals on the steam s
. Principles and practice of butter-making : a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . Butter; Milk. PASTEURIZATION. 181 would have the same resistance to heat as a layer of copper 2 meters in thickness. Consequently a very thin layer of water or condensed steam on the sides of the heating-wall would greatly interfere with the economic efficiency of a pasteurizer. In order to overcome this difficulty drip-rings were circled round the drum of the pasteurizer at intervals on the steam side of the heating-surface. The first rings put around the pasteurizer were narrow smooth bands. These did not give entire satisfac- tion, as the condensed water from the top rings would drip on the edge of the lower ones, and cause the water to splatter over the side of the heating-wall. Another kind of ring was then in- vented, which was thin, nar- row, and saw- teeth-like in shape. These rings were fast- ened to the heating-wall at proper inter- vals at an angle of 45°. The rings were so arranged that the drops of condensed water escaping from the end of each saw tooth would fall in the hollow between the teeth in the lower rings and thus prevent any splattering of the water against the heating- wall. These contrivances greatly increased the efficiency—as high as 48%^and the capacity of the pasteurizer experimented upon. (4) Difference in Temperature on Each Side of the Heating- surface.—-The difference in the temperature on each side of the heating-surface has a great effect upon the rapidity with which the heat passes through the wall. The lower the temperature is on the milk side the more rapidly does the heat pass through; and the higher the temperature of the milk is, the pressure on the steam side being the same, the more slowly the heat passes through the heating-wall. This would at first lead us to be-. The Parrington Please note that these images
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