Fluid foods are often subjected to thermal treatment inside surface heat exchangers. Besides the need for high heat transfer performance, also low friction losses and easy cleaning and sanitizing properties of the surface are imperative. In food process industry these requirements are often met by the shell and tube heat exchanger equipped with helically corrugated walls. The present work concerns convective heat transfer and friction losses in helically enhanced tubes for both Newtonian and non-Newtonian fluids. Four fluid foods, namely, whole milk, cloudy orange juice, apricot and apple puree, are tested in a shell and tube heat exchanger. Both fluid heating and cooling conditions are considered. The experimental outcome confirms that helically corrugated tubes are particularly effective in enhancing convective heat transfer for generalized Reynolds number ranging from about 800 to the limit of the transitional flow regime.

Heat treatment of fluid foods in a shell-and-tube heat exchanger: comparison between smooth and helically corrugated wall tubes / ROZZI S; MASSINI R.; PACIELLO G; PAGLIARINI G; RAINIERI S; TRIFIRO A. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 79, Issue 1(2007), pp. 249-254. [10.1016/j.jfoodeng.2006.01.050]

Heat treatment of fluid foods in a shell-and-tube heat exchanger: comparison between smooth and helically corrugated wall tubes

MASSINI, Roberto;PAGLIARINI, Giorgio;RAINIERI, Sara;
2007

Abstract

Fluid foods are often subjected to thermal treatment inside surface heat exchangers. Besides the need for high heat transfer performance, also low friction losses and easy cleaning and sanitizing properties of the surface are imperative. In food process industry these requirements are often met by the shell and tube heat exchanger equipped with helically corrugated walls. The present work concerns convective heat transfer and friction losses in helically enhanced tubes for both Newtonian and non-Newtonian fluids. Four fluid foods, namely, whole milk, cloudy orange juice, apricot and apple puree, are tested in a shell and tube heat exchanger. Both fluid heating and cooling conditions are considered. The experimental outcome confirms that helically corrugated tubes are particularly effective in enhancing convective heat transfer for generalized Reynolds number ranging from about 800 to the limit of the transitional flow regime.
Heat treatment of fluid foods in a shell-and-tube heat exchanger: comparison between smooth and helically corrugated wall tubes / ROZZI S; MASSINI R.; PACIELLO G; PAGLIARINI G; RAINIERI S; TRIFIRO A. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 79, Issue 1(2007), pp. 249-254. [10.1016/j.jfoodeng.2006.01.050]
File in questo prodotto:
File Dimensione Formato  
J_Food_Eng_07.pdf

non disponibili

Tipologia: Documento in Post-print
Licenza: NON PUBBLICO - Accesso privato/ristretto
Dimensione 215.45 kB
Formato Adobe PDF
215.45 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2296087
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 80
  • ???jsp.display-item.citation.isi??? 70
social impact