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Indexed in
Efficiency of Heat Transfer Surfaces Using the Method of Effective Parameters
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ABSTRACT
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.
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Zhang GaoWei, Hu Peng, Liu MingHou, Thermal performances of non-equidistant helical-coil phase change accumulator for latent heat storage, Science China Technological Sciences, 60, 5, 2017. Crossref
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Wijayanta Agung Tri, Aziz Muhammad, Heat transfer augmentation of internal flow using twisted tape insert in turbulent flow, Heat Transfer Engineering, 41, 14, 2020. Crossref