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HEAT TRANSFER COEFFICIENTS to NEWTONIAN LIQUIDS IN AXIALLY ROTATED CANS
Author(s) -
SOULÉ CARLOS LUCIO,
MERSON RICHARD L.
Publication year - 1985
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1985.tb00097.x
Subject(s) - reynolds number , prandtl number , heat transfer coefficient , retort , thermodynamics , axial symmetry , materials science , chemistry , nusselt number , newtonian fluid , heat transfer , range (aeronautics) , analytical chemistry (journal) , mechanics , mathematics , physics , chromatography , geometry , composite material , turbulence , organic chemistry
Overall heat transfer coefficients to water and silicone fluids in cans rotating in a steam retort were correlated by (Eq. A): (A)where the Reynolds number, pND 2 /μ, based on the rotational speed of the can, was varied over the range 12 < Re <44,000, the Prandtl number c 0 μ/k was tested between 2.2 and 2300, the can length to diameter ratio was varied over 1.11 < L/D<1.61, and the ratio of bulk to wall viscosities, μb/μw, was varied between 1.22 and 1.79. All fluid properties were evaluated at the arithmetic average of the initial and final temperatures of the can wall. Data for 106 trials were correlated with a multiple regression correlation coefficient of R’= 0.916. Internal film coefficients were about 7% higher than U values and can be calculated by h = (1.07 ± 0.04) U.