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LIQUID‐TO‐PARTICLE HEAT TRANSFER DURING CONTINUOUS TUBE FLOW: INFLUENCE of FLOW RATE and PARTICLE to TUBE DIAMETER RATIO 1
Author(s) -
SASTRY S. K.,
LIMA M.,
BRIM J.,
BRUNN T.,
HESKITT B. F.
Publication year - 1990
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.1745-4530.1990.tb00071.x
Subject(s) - reynolds number , nusselt number , froude number , dimensionless quantity , particle (ecology) , mechanics , tube (container) , thermodynamics , heat transfer coefficient , materials science , heat transfer , particle size , flow (mathematics) , chemistry , turbulence , physics , composite material , oceanography , geology
Liquid‐to‐particle convective heat transfer coefficients were measured during continuous flow through tubes, using an experimental technique in which a thermocouple was moved at the same speed as the particle. Water was used as the carrier fluid and transducer particles were made hollow to approximate densities of real food particles. Results from over 250 experimental runs over a fluid Reynolds number range from 7300 to 43600, showed that the convective coefficient was increased significantly with increasing fluid flow rate and particle to tube diameter ratio. Convective coefficient values ranged from 688 to 3005 w/m 20 C depending on the experimental conditions. Dimensionless correlations obtained between the Nusselt number, particle Reynolds number, particle to tube diameter ratio, and the particle Froude number yielded R 2 values ranging from 0.82 to 0.92 depending on the complexity of the relation.