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Heat Transfer to Non‐Newtonian Fluid Foods under Laminar Flow Conditions in Horizontal Tubes
Author(s) -
RODRíGUEZLUNA GRACIELA,
SEGURAJAÚREGUI JOSÉ SIMÓN,
TORRES JESÚS,
BRITO EDMUNDO
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14255.x
Subject(s) - laminar flow , thermodynamics , heat transfer , heat exchanger , convective heat transfer , mechanics , chemistry , tube (container) , newtonian fluid , dynamic scraped surface heat exchanger , heat transfer coefficient , flow (mathematics) , laminar flow reactor , shear thinning , materials science , viscosity , physics , open channel flow , critical heat flux , composite material
This paper presents a study of rates of heat transfer to non‐Newtonian fluid foods: mango and papaya nectars, passing through horizontal tubes of circular cross section under laminar flow conditions. Determination of the flow and thermal properties of the fluids under study was performed to adequately explain heat transfer experiences. A laminar mixed convection equation was used for describing experimental heat transfer coefficients: Nu = 1.75 [Gz + 0.0083 (Gr w . Pr W ) 0.75 ] 1/3 . δ 1/3 . (K b /K w ) 0.14 The experimental data covered Graetz numbers between 500 and 7000, and were correlated with a mean deviation of 8.4%. The results should be helpful for interpreting heat transfer to pseudoplastic materials in the design of double tube heat exchangers.