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Heat Transfer Research
インパクトファクター: 1.199 5年インパクトファクター: 1.155 SJR: 0.267 SNIP: 0.503 CiteScore™: 1.4

ISSN 印刷: 1064-2285
ISSN オンライン: 2162-6561

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Heat Transfer Research

DOI: 10.1615/HeatTransRes.v32.i7-8.150
8 pages

Efficiency of Heat Transfer Surfaces Using the Method of Effective Parameters

Boris V. Dzyubenko
Moscow Aviation Institute (State Technical University), 4 Volokolamskoe Highway, Moscow, 125993, Russia
R. I. Yakimenko
Moscow State Aviation Institute (Technical University), Moscow, Russia

要約

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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