Dear Tom and All http://www.erc.uct.ac.za/jesa/jesa-currentabstracts.htm Volume 22 No 4: December 2011
has an article referenced that demonstrates that as the heat applied to a batch of milk increases in intensity, the heat transfer efficiency drops. It brought to mind an interesting fact that is perhaps not obvious. When boiling water, there is an optimum temperature for the inside of the pot surface. It is 20 degrees above the local boiling point. If you heat the pot to a very high temperature the efficiency of heat conduction to the water drops after passing the optimum rise, going to a very low value if it gets hot enough. As the temperature continues to rise, it eventually returns to the efficiency available at 120 C, but only after a huge increase (of several hundred degrees). Just an interesting fact... Regards Crispin _______________________________________________ Stoves mailing list to Send a Message to the list, use the email address [email protected] to UNSUBSCRIBE or Change your List Settings use the web page http://lists.bioenergylists.org/mailman/listinfo/stoves_lists.bioenergylists.org for more Biomass Cooking Stoves, News and Information see our web site: http://www.bioenergylists.org/
