Milk Pasteurization Consider the continuous-flow device described below used to pasteurize liquid milk. Milk at 10 C enters a thin-walled copper tube at a volumetric flowrate of 6.0 L/min. The inner diameter of the tube is 1.5 cm. The tube winds through a steam chest where condensing steam maintains the outer wall temperature of the tube at 100C and heats the milk up to the desired temperature of 70C. As a first approximation, you may assume that the thermophysical properties of milk are similar to those of liquid water. (a) (10pts) Sketch and label the process. Clearly state all assumptions and justify where needed. (b) (5pts) Determine the temperature that should be used to calculate fluid properties and explain? (c) (15pts) Calculate the Reynolds Number for the process. Is the flow laminar or turbulent? (d) (25pts) Select the proper correlation and calculate the average heat transfer coefficient for the milk flowing inside the tube. List the requirements to use the correlation and check they are met. (e) (20pts) Determine the area (A;) and length (L) of the heat exchanger to achieve the desired exit temperature of 70C. Is this reasonable in an industrial setting? NOTE: Remember Ch. 15 q=UADT