Heat transfer in a plate exchanger during pasteurization of orange juice

Kim, Han B.; Tadini, Carmen C.; Singh, Rakesh K.

doi:10.1016/s0260-8774(99)00110-7

Cited by 21 publications

(19 citation statements)

References 2 publications

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“…Food fluids are frequently processed in plate heat exchangers (PHEs) and usually behave as non-Newtonian fluids, this behaviour being scarcely considered for PHEs design purposes (Rene et al, 1991;Kim et al, 1999). Moreover, many food fluids (milk and milky desserts, fruit and vegetable juices, meat sauces, concentrates, etc.)…”

Section: Introductionmentioning

confidence: 99%

Friction factors of power-law fluids in chevron-type plate heat exchangers

Fernandes

Dias

Nóbrega

et al. 2008

Journal of Food Engineering

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a b s t r a c tIn the present work laminar flows of Newtonian and power-law fluids through cross-corrugated chevrontype plate heat exchangers (PHEs) are numerically studied in terms of the geometry of the channels. The plates area enlargement factor was a typical one (1.17), the corrugation angle, b, varied between 30°and 60°and the flow index behaviour, n, between 0.25 and 1. Single friction curves fRe g = K for both Newtonian and non-Newtonian fluids are proposed for each b by developing an adequate definition of the generalised Reynolds number, Re g . The coefficient K compares well with experimental data, for all (seven) values of b, and depends on the tortuosity coefficient, s. It was found that, for each b, s decreases with the decrease of n. Food fluids are frequently processed in PHEs and usually behave as non-Newtonian fluids. This study can be useful in engineering applications as well as in the characterization of transport phenomena in PHEs.

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Section: Introductionmentioning

confidence: 99%

Friction factors of power-law fluids in chevron-type plate heat exchangers

Fernandes

Dias

Nóbrega

et al. 2008

Journal of Food Engineering

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“…The numerous studies of the condensation or evaporation of the falling film on a vertical or horizontal tube, the influence of different parameters such as juice, tube height, mass flow rate, film thickness and heat transfer coefficient were investigated [12][13][14][15][16][17][18][19][20], but the effects of these parameters on the modeling have not been completely analyzed. Therefore, this is the area of our investigation.…”

mentioning

confidence: 99%

Experimental and theoretical investigations of falling film evaporation

Pehlivan

Özdemir

2012

Heat Mass Transfer

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In this study, a mathematical model was developed for falling film evaporation in vacuum using heat transfer relations. An experimental device was designed. experimental set-up which was used was equipped with a triangular weir distribution device and it had the ability to record data up to 3 m. Experiments were performed in a single-effect process with sucrose-water solution varying from 3 to 20% concentration rate of sucrose and we used a vertical tube evaporator with the dimensions of laboratory scale. The model that was developed considers convection, shear stress, viscosity and conjugate heat transfer while most of the previous works ignored these factors. The main factors influencing the heat transfer mechanism performance of the unit were investigated and analyzed. We concluded that the experimental studies are verified by the developed model. Furthermore, it was also concluded that, the heat transfer is affected by the mass flow rate, sucrose concentration rate in solution, film thickness and pressure. List of symbolsA Area (m 2 ) c Concentration (kg/kg) d Thickness, diameter (m) f Interfacial friction factor g Gravity (m/s 2 ) h Heat transfer coefficient (W/m 2 K) h High (m) i Enthalpy (kJ/kg) k Heat transfer coefficient (W/m K) Ka Kapitza number l Characteristic length (m) _ m Mass flow rate (kg/s) Nu Nusselt number Pe Peclet number Pr Prandtl number q Heat flux (W/m 2 ) Q Heat (W) Re Reynolds number t Time (s) T Temperature (°C) U Overall heat transfer coefficient (W/m 2 K) V Velocity, liquid film velocity (m/s) _ V Volumetric rate (m 3 /s) W Length (m)Greek letters l Dynamic viscosity (Pa s) m Kinematic viscosity (m 2 /s) s Shear stress (N/m 2 ) q Density (kg/m 3 ) d Film thickness (m) a Heat transfer coefficient (W/m 2 K) k Heat transfer coefficient (W/m K)

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“…No Brasil, a legislação vigente permite dois tipos de pasteurização (BRASIL, 1980;BRASIL, 2002) -KHADER, 2012;KIM et al, 1999).…”

Section: Lista De Figurasunclassified

“…Contudo, também são utilizados em plantas químicas. Sua principal aplicação é para processos contínuos de pasteurização e esterilização de alimentos, mas também para resfriamento (GUT, PINTO, 2003b;GUT, PINTO, 2003c;KIM et al, 1999;SRIHARI et al, 2005;ZHENHUA et al, 2008 …”

Section: Trocador De Calor a Placasunclassified

“…Por exemplo, para calor específico, tem-se: Esses adimensionais são inter-relacionados pela correlação geral (equação 4.10), a qual leva em conta diversos parâmetros de configuração do trocador, propriedades dos fluidos, geometria do canal e operação do processo (AGUIAR, GUT, 2003;KIM et al, 1999;KAKAÇ, LIU, 2002;ZHANG et al, 2013  Modelagem empírica da incrustação apenas no PHE de aquecimento;…”

Section: Modelagem Matemática Da Pasteurizaçãounclassified

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Modelagem e simulação dinâmica da pasteurização contínua de leite sujeito à incrustação.

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Heat transfer in a plate exchanger during pasteurization of orange juice

Cited by 21 publications

References 2 publications

Friction factors of power-law fluids in chevron-type plate heat exchangers

Friction factors of power-law fluids in chevron-type plate heat exchangers

Experimental and theoretical investigations of falling film evaporation

Modelagem e simulação dinâmica da pasteurização contínua de leite sujeito à incrustação.

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