Article
Licensed
Unlicensed
Requires Authentication
Heat Transfer Studies in Coiled Agitated Vessel with Varying Heat Input
-
V T Perarasu
Published/Copyright:
June 22, 2011
Heat transfer studies in a coiled agitated vessel with varying heat input is presented using two agitators namely propeller and disk turbine. Heat transfer rate increases with agitator speed for both the agitators for a given heat input. The heat transfer coefficient also increases with heat input for a given agitator speed for turbine agitator for all the heat inputs, whereas for propeller it is increasing up to a certain value and then decreases. The heat transfer coefficient (heat transfer rate) for turbine agitator is higher than that for propeller for all heat inputs. Empirical correlations separately were formed for each agitator and found to fit the experimental values within range of ±15% for both the agitators.
Keywords: agitated vessel; helical coil; varying heat input; Reynolds number; Nusselt number; agitator; heat transfer
Published Online: 2011-6-22
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
You are currently not able to access this content.
You are currently not able to access this content.
Articles in the same Issue
- Article
- Performance Evaluation of a Centrifugal Peeling System for Pistachio Nuts
- Browning Reaction Kinetics of High Hydrostatic Pressure-Treated Peach Puree during Storage
- Heat Transfer Studies in Coiled Agitated Vessel with Varying Heat Input
- Color Based Classification for Berries of Japanese Blue Honeysuckle
- Numerical and Experimental Study on Temperature Crossover in Shell and Tube Heat Exchangers
- Microwave Vacuum Drying of Shredded Carrots and Its Nutritional Evaluation
- Kaempferol Extraction from Cuscuta reflexa using Supercritical Carbon Dioxide and Separation of Kaempferol from the Extracts
- Application of High-Voltage Electrostatic Equipment to Ethylene Removal
- Measurement of Flavor Absorption from Soft Drinks into PET Bottle by Headspace Solid Phase Microextraction-Gas Chromatography
- Microwave Assisted Multi-Stage Countercurrent Extraction of Dihydromyricetin from Ampelopsis grossedentataa
- Experimental Study and Modeling NaCl Mass Transfer during Feta Cheese Ripening
- Determining the Convective Heat Transfer Coefficient (h) in Thermal Process of Foods
- Numerical Simulation of Packed Liquid Food Thermal Process Using Computational Fluid Dynamics (CFD)
- Shelf Life Prediction Modeling of Vacuum-Packaged Scallops on the Kinetics of Total Volatile Base Nitrogen
- Twin-Screw Extrusion of Pre-Germinated Brown Rice: Physicochemical Properties and ?-Aminobutyric Acid Content (GABA) of Extruded Snacks
- Solubility of Palm Oil Components in Supercritical Carbon Dioxide
- Comparative Study on Drying of Selected Marine Products: Bombay Duck (Herpodon nehereus) and Prawn (Penaeus indicus)
- Modeling Mass Transfer Kinetics and Mass Diffusivity During Osmotic Dehydration of Blanched Carrots
- Ice Cream Powder Production and Investigation of Its Rheological and Organoleptic Properties
- Shorter Communication
- Thermal Inactivation of Alicyclobacillus acidoterrestris in a Model Food
- Effect of Fermentation on Chemical Composition and Nutritional Quality of Extruded and Fermented Soya Products
- Organoleptic Quality, Minerals, Proteins and Amino Acids from Two Tunisian Commercial Pomegranate Fruits
Keywords for this article
agitated vessel;
helical coil;
varying heat input;
Reynolds number;
Nusselt number;
agitator;
heat transfer
Articles in the same Issue
- Article
- Performance Evaluation of a Centrifugal Peeling System for Pistachio Nuts
- Browning Reaction Kinetics of High Hydrostatic Pressure-Treated Peach Puree during Storage
- Heat Transfer Studies in Coiled Agitated Vessel with Varying Heat Input
- Color Based Classification for Berries of Japanese Blue Honeysuckle
- Numerical and Experimental Study on Temperature Crossover in Shell and Tube Heat Exchangers
- Microwave Vacuum Drying of Shredded Carrots and Its Nutritional Evaluation
- Kaempferol Extraction from Cuscuta reflexa using Supercritical Carbon Dioxide and Separation of Kaempferol from the Extracts
- Application of High-Voltage Electrostatic Equipment to Ethylene Removal
- Measurement of Flavor Absorption from Soft Drinks into PET Bottle by Headspace Solid Phase Microextraction-Gas Chromatography
- Microwave Assisted Multi-Stage Countercurrent Extraction of Dihydromyricetin from Ampelopsis grossedentataa
- Experimental Study and Modeling NaCl Mass Transfer during Feta Cheese Ripening
- Determining the Convective Heat Transfer Coefficient (h) in Thermal Process of Foods
- Numerical Simulation of Packed Liquid Food Thermal Process Using Computational Fluid Dynamics (CFD)
- Shelf Life Prediction Modeling of Vacuum-Packaged Scallops on the Kinetics of Total Volatile Base Nitrogen
- Twin-Screw Extrusion of Pre-Germinated Brown Rice: Physicochemical Properties and ?-Aminobutyric Acid Content (GABA) of Extruded Snacks
- Solubility of Palm Oil Components in Supercritical Carbon Dioxide
- Comparative Study on Drying of Selected Marine Products: Bombay Duck (Herpodon nehereus) and Prawn (Penaeus indicus)
- Modeling Mass Transfer Kinetics and Mass Diffusivity During Osmotic Dehydration of Blanched Carrots
- Ice Cream Powder Production and Investigation of Its Rheological and Organoleptic Properties
- Shorter Communication
- Thermal Inactivation of Alicyclobacillus acidoterrestris in a Model Food
- Effect of Fermentation on Chemical Composition and Nutritional Quality of Extruded and Fermented Soya Products
- Organoleptic Quality, Minerals, Proteins and Amino Acids from Two Tunisian Commercial Pomegranate Fruits
