Heat transfer coefficient in laminar flow of non-Newtonian fluid in tubes

Heating of non-Newtonian fluids is of particular importance to food processing systems. However, excessive pumping demand generally precludes development of turbulence in tubular arrangements. So, laminar flow is all that can be developed in heat transfer equipment handling non-Newtonian materials....

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Bibliographic Details
Published in:Journal of food engineering 1999, Vol.39 (3), p.285-287
Main Author: Datta, Ashis K.
Format: Article
Language:English
Subjects:
Biological and medical sciences
equations
flow
Food engineering
Food industries
food processing equipment
Fundamental and applied biological sciences. Psychology
General aspects
heat transfer
liquids
mathematical models
tubes
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Summary:Heating of non-Newtonian fluids is of particular importance to food processing systems. However, excessive pumping demand generally precludes development of turbulence in tubular arrangements. So, laminar flow is all that can be developed in heat transfer equipment handling non-Newtonian materials. The paper presents a theoretical model of heat transfer, which is dependent only on the flow behaviour index of the fluid. Increase in flow behaviour index produces a lower convective heat transfer coefficient and for real non-Newtonian fluids Nusselt’s number approaches a fixed value corresponding to a flow behaviour index of 4.
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(98)00162-9