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[yoolah]

As a partial requirement for my graduation in BS Food Technology, I was given a problem of fabricating a heating coil for a lab-scale HTST pasteurizer. In this regard, I just want to ask how to compute for the length of a 1/4" stainless steel pipe, schedule 5, with these following information:

temperature of the fluid (water) that is going to enter the coil = 25 degrees Celsius
capacity of the pump = 1-2 L/min
temperature of the heating medium (water) contained in a vessel = 100 degrees Celsius
temperature of the fluid after it is heated in the coil = 80 degrees Celsius
inside diameter = 0.442 inches
outside diameter = 0.540 inches
the area, inside, outside and overall heat transfer coefficients are not given.

I tried solving for the length using the Nusselt, Reynolds and Prandtl numbers and heat transfer coefficients, as what I have learned from our basic and simplified approach of food engineering. However, during our presentation of problem outline, one of the panelists commented that I should research for topics regarding heat transfer in boiling configuration. My problem is that I am really confused of which formula/s should I use, since we didn't studied this one. I have found textbooks about heat transfer (Holman's, Lienhard's, Perry's) Maybe you could help me or advise me which formula/s to use.

Thank you.