Numerical Study of Milk Fouling Thickness in the Channel of Plate Heat Exchanger

AOUANOUK, Amine S.

doi:10.18186/thermal.465692

Cited by 5 publications

(2 citation statements)

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“…In the dairy industry, fouling is a very important parameter seen as it can affect the quality of food products. Studies on this phenomenon showed during milk heat treatment have led to the conclusion that protein is the main precursor of fouling (Aouanouk et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Fouling threshold model of plate heat exchangers for use in the dairy industry

Mahmudiono

Widjaja

Mahmoud³

et al. 2023

Food Sci. Technol (Campinas)

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Fouling of heat exchangers in the food industry is one of the major industrial problems because, in addition to increasing the pressure drop, increasing the cost of cleaning, and sometimes even replacing the converter, it also causes the growth of microorganisms in the deposited areas. This issue is extremely important in various industries, especially in the dairy industry. In this paper, two very important parameters, including mass temperature and fluid velocity in fouling rate, were investigated using MATLAB software. In this study, it was shown that increasing the temperature of the fluid increases the deposition. The results showed that with increasing the temperature by 20 degrees, the amount of output protein concentration decreased by 77%. Also indicates a decrease in fouling, and since the formation of fouling causes resistance on the surface of the converter plates, an increase in fouling reduces heat transfer and consequently a decrease in the overall heat transfer coefficient. The effect of increasing the concentration of dense protein in the thermal boundary layer is that the concentration of this protein affects the dimensionless number Bi and increasing it reduces the overall heat transfer coefficient compared to the pure state.

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Section: Introductionmentioning

confidence: 99%

Fouling threshold model of plate heat exchangers for use in the dairy industry

Mahmudiono

Widjaja

Mahmoud³

et al. 2023

Food Sci. Technol (Campinas)

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“…In contrast to the above studies, for the systems working in the two-phase flow, the presence of the nanoparticles can apply a thermal resistance which suppresses the heat transfer mechanisms on the surface. Apart from this issue, there are extensive studies in which it has been shown that HTC can be augmented due to the NPs [7,9,[33][34][35][36][37][38][39]. Hence, more investigations are still required to understand the mechanism of boiling in two-phase systems.…”

Section: Introductionmentioning

confidence: 99%

Flow Boiling Heat Transfer Characteristics of Titanium Oxide/Water Nanofluid (Tio2/Di Water) in an Annular Heat Exchanger

Nakhjavani

Zadeh

2020

Journal of Thermal Engineering

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A range of experiments was conducted to measure the heat transfer characteristics of titanium oxide/deionized water nanofluid (NF) inside a steel-made Pyrex annular system. A set of experiments was designed and performed at inlet temperature (IT) of the NF (333 K-363 K), the applied heat flux (AHF) (4.98 kW/m 2 to 112 kW/m 2 ), 1988 < Re < 13,588 and dispersion concentration of wt.%=0.05 to wt.%=0.15) on the average heat transfer coefficient (HTC) and boiling section's average pressure drop (PD). It was demonstrated that the increase in the volume flow and the AHF can increase the HTC while increasing the weight concentration of the NF, initially increased the HTC such that the maximum enhancement in the HTC was 35.7% at wt.%=0.15 and Re=13500, however, over the time, the HTC of the NF decreased. The reduction in HTC was attributed to the formation of continual sedimentation on the boiling surface after 1000 minutes of the operation. The IT of the NF slightly increased the HTC, which was due to the enhancement in the thermal and physical properties such as thermal conductivity. The maximum enhancement in HTC due to increase of the IT from 333 K to 363 K was 4.2% at wt.%=0.15 and Re=13500. The bubble formation was also found to be a strong function of the applied HF such that with increasing the HF, the rate of the bubble formation increased, which was also the reason behind the augmentation in the HTC at larger AHFs. Also, the PD was augmented due to the increase in the velocity and flow and also weight concentration of NF. The highest value measured for PD was 9 kPa recorded at a weight fraction of 0.15 and Re=13500, which was 28% larger than that of measured for the base fluid. It was also found that a continual fouling layer of nanoparticles (NPs) was formed on the boiling surface, which induced a thermal resistance against the boiling heat transfer. The fouling formation reduced the HTC of the NF such that the maximum reduction in the HTC was 21.6% after 1000 minutes of the operation of the heater.

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