Heat transfer characteristics of non-Newtonian fluids in pipes

Chhabra, R.P.; Richardson, John F.

doi:10.1016/b978-0-7506-8532-0.00006-8

Cited by 2 publications

(2 citation statements)

References 34 publications

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“…Food-related products like tomato 3 paste and carrot pure, polymer melts like polystyrene and nylon, as well as many 4 personal care products are typical examples. Due to its nature, these kind of uids 5 involve elevated Prandtl number values (Pr>1000) together with low Reynolds val- 6 ues [1]. As a consequence, most of them are processed in the laminar or transitional 7 regimes, where heat transfer rates are particularly low.…”

Section: Introductionmentioning

confidence: 99%

Heat transfer enhancement of laminar and transitional Newtonian and non-Newtonian flows in tubes with wire coil inserts

Martínez

Molina‐García

Solano

et al. 2014

International Journal of Heat and Mass Transfer

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This work presents an experimental study on two different wire coils inserted in a smooth tube using both Newtonian and non-Newtonian fluids to characterize their thermohydraulic behaviour in laminar and transition flow. Dimensionless pitches of the wire coils (based on the empty tube inner diameter) were chosen as p/D= 1 and 2, whereas dimensionless wire diameter was e/D=0.09 for both wire coils. Non-Newtonian tests considered different viscosity types with concentration of 1% of CMC (Carboxyl-methyl-cellulose) solution in water at several temperatures; a wide range of flow conditions has been covered: Reynolds number from 10 to 1200 and Prandtl number from 150 to 1900. Newtonian test were carried out with propylene glycol as working fluid, covering a similar range of Prandtl and Reynolds number as the previous indicated for non-Newtonian fluids. This range of flow conditions was previously measured on the empty smooth tube, and compared with the well-known solutions. Isothermal pressure drop tests and heat transfer experiments under uniform heat flux conditions were done. At low Reynolds numbers, both wire coils behave as a smooth tube but accelerate transition to critical Reynolds numbers down to 400. Maximum augmentations of Fanning friction factor of 3.5 times and of 4.5 times of Nusselt number have been found respect to the smooth tube. AbstractThis work presents an experimental study on two dierent wire coils inserted in a smooth tube using both Newtonian and non-Newtonian uids to characterize their thermohydraulic behaviour in laminar and transitional ow. Dimensionless pitches of the wire coils were chosen as p/D= 1 and 2, whereas dimensionless wire diameter

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Section: Introductionmentioning

confidence: 99%

Heat transfer enhancement of laminar and transitional Newtonian and non-Newtonian flows in tubes with wire coil inserts

Martínez

Molina‐García

Solano

et al. 2014

International Journal of Heat and Mass Transfer

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“…Specific heat, thermal conductivity, density, viscosity, surface tension and coefficient of thermal expansion are the most important thermo-physical properties of pseudoplastic fluids. As of now, the limited value of thermo-physical measurement has been conducted for dilute and aqueous solutions of moderate concentration of typically used polymers such as polyethylene oxide, carbopol, polyacrylamide, and carboxymethyl cellulose [17]. The specific heat of the food products strongly depends upon their temperature and concentration [18][19][20][21].…”

Section: Introductionmentioning

confidence: 99%

Measurement and Model Validation of Specific Heat of Xanthan Gum Using Joules Calorimeter Method

Muthamizhi¹

2013

IJRET

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Heat transfer characteristics of non-Newtonian fluids in pipes

Cited by 2 publications

References 34 publications

Heat transfer enhancement of laminar and transitional Newtonian and non-Newtonian flows in tubes with wire coil inserts

Heat transfer enhancement of laminar and transitional Newtonian and non-Newtonian flows in tubes with wire coil inserts

Measurement and Model Validation of Specific Heat of Xanthan Gum Using Joules Calorimeter Method

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