Heat Transfer Research · 2001 · 19 citations · 0 references
EngineeringMechanical EngineeringHeat TransferThermodynamicsTransport PhenomenaHeat ExchangeHeat ExchangersHeat FlowHeat Transfer AnalysisHeat Transfer In FluidsHeat Transfer ModelingFlow Through Heat ExchangersHeat Exchanger DesignHeat Exchanger EfficiencyHeat Exchanger PerformanceHeat Exchanger Performance AnalysisHeat Transfer MechanismsReynolds Number
We present the results of analysis of thermohydraulic efficiency of different types of heat transfer surfaces obtained by means of the Method of Effective Parameters. It is found that for the range of Reynolds numbers typical for Heat Exchangers (HE) of Food Industry the most effective heat transfer surface is the formed by a bundle of twisted tubes. This is due to augmentation of heat and mass exchange as a result of flow swirling by twisted tubes. On the basis of this analysis a compact HE of twisted tubes has been developed for champagne type wine cooling. The mass of these HE are several times less than the mass of plane tubes HE designed previously for the same food product flow rate.