Heat transfer to a non newtonian fluid through tube
Heat transfer to a non newtonian fluid through tube
(OP)
I wish to know if we can characterize the parameters which influence heat transfer for non newtonian fluid such as shear thinning and thickening fluid through tube. I am working on this to understand the capacity of my heat exchanger, to know its boundaries and limitations on working with different product viscosities.





RE: Heat transfer to a non newtonian fluid through tube
RE: Heat transfer to a non newtonian fluid through tube
I have fixed tube diameter and area, I can vary the flow rate of both Media and Product. Our product has to be kept contantly agitated to prevent settling down , in this process we incorporate air in the form of micro airbubble, I want to understand if this air plays a significant role in affecting the viscoisty and thereby affecting heat transfer coefficient. We also face burnon problem where the food particle gets stuck to the walls.
RE: Heat transfer to a non newtonian fluid through tube
High velocities come with a high pressure drop penalty.
Kenics, Sulzer and others make exchangers with static mixers in the tubes. I don't know if these can be used in hygienic/food applications, but you can talk to them about it. A static mixer is a way to keep viscous material from stagnating at the hot wall.
As to the microbubbles affecting the viscosity: I'm sure they do, but have no idea if they increase it or decrease it.
RE: Heat transfer to a non newtonian fluid through tube
Good luck,
Latexman
Technically, the glass is always full - 1/2 air and 1/2 water.
RE: Heat transfer to a non newtonian fluid through tube
In cases that I have seen they had a fluid that shear thinned, and they designed the HX to work well into the thinned region.
Otherwise you have high viscosity, thick boundary layers, and very low and non-uniform heat transfer.
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P.E. Metallurgy, Plymouth Tube