C5 - Heat Exchangers - B Sung Fins

Chapter 5: Heat exchangers
Course: Food Engineering 2

GV: TS Nguyễn Thị Lê Liên
Khoa: KT Hóa Học – BM Quá Trình & Thiết Bị
TS. Nguyễn Thị Lê Liên_BM QTTB_Khoa KTHH_ĐHBK

What are important points to design a HEX?
• Heat transfer (HT) surface => configuration
• Materials: high k, durable,
• Temperature
• Cleaning method

Double pipe exchanger

Double pipe HEX
Three possible directions of fluid flow
❑Parallel flow: the direction of flow of both fluids is
the same.
❑Counter flow: the flow directions are opposite to
each other
❑Cross flow: the fluid on the outside flows in a
perpendicular direction to the pipe axis.
Suitable for very small capacities

Shell-and-tube heat exchanger

Shell tube HEX
• Front Header—this is where the fluid enters the
tubeside of the exchanger. It is sometimes referred
to as the Stationary Header.
• Rear Header—this is where the tubeside fluid leaves

the exchanger or where it is returned to the front
header in exchangers with multiple tubeside passes.
• Tube bundle—this comprises of the tubes, tube

sheets, baffles and tie rods etc. to hold the bundle
together.
• Shell—this contains the tube bundle.

Shell tube HEX
Baffles are commonly placed in the shell to
force the shell-side fluid to flow across the shell
to enhance heat transfer and to maintain
uniform spacing between the tube

Plate and Frame
• The hot and cold fluids flow through alternating
channels.
• The plates are separated with a gasket or by welding
and may have patterns to promote turbulent flow.
• Additional plates may be added on gasket designs to
increase heating capacity. Systems typically employ plate and frame
• The flow may be arranged in either parallel or counter heat exchangers for pasteurization, raw milk
flow. cooling, and CIP heating.
• The large surface area afforded by the plates means Given their suitability for products with low
to mid viscosity and few to no particulates,
that plate and frame heat exchangers can allow more plate heat exchangers
heat transfer between the two fluids, for a given are commonly used for beverage, beer, wort,
volume relative to shell and tube heat exchangers. eggs, sauces, and most dairy processing.

Plate HEX
• Relatively inexpensive compared with
other designs
• • Excellent CIP-ability
• • Easy to clean and maintain • Relatively low operating temperature
• • High heat regeneration • Higher maintenance cost than tubular
designs, due to gaskets
• • High turbulence
• Not for use with highly viscous or large
• • Replaceable gaskets particulate fluids
• • Easy to increase/decrease capacity
(VERSATILE)
• • Smaller footprint than shell-and-tube
designs

Compact HEX

Plate HEX
• Well suited for liquid-to-liquid heat exchange applications, provided that the hot and cold fluid streams are
at about the same pressure
• Vital to dairy, beverage and processed food applications. They provide the exact combination of
temperature and holding time, for precise pasteurization and ultra-high temperature treatment and
regeneration in a variety of applications:
• Milk and cheese milk pasteurization
• Ultra-high temperature sterilization
• Beverage and energy drink pasteurization
• Standard and pulpy juice pasteurization
• Beer wort heating and beer cooling
• Liquid egg processing
• Bottled water treatment
• Soups, sauces and starch heating
• Ketchup and mustard heating and cooling

Overall heat transfer coefficient

Example 5.1
• Hot water at 98◦C flows through a 2-in schedule 40 horizontal steel pipe [k = 54
W/m · ◦C] and is exposed to atmospheric air at 20◦C. The water velocity is 25
cm/s. Calculate the overall heat transfer coefficient for this situation, based on
the outer area of pipe

=> The overall heat-transfer coefficient is almost completely controlled by the value of ho. =

The log mean temperature difference (LMTD)
=> Smaller HEX

Example 5.1
• Steam in the condenser of a power plant is to be condensed at
a temperature of 30°C with cooling water from a nearby lake,
which enters the tubes of the condenser at 14°C and leaves at
22°C. The surface area of the tubes is 45 m2, and the overall
heat transfer coefficient is 2100 W/m2 · °C.
• Determine the mass flow rate of the cooling water needed and
the rate of condensation of the steam in the condenser

Example 5.1

Example 5.2
• A counter-flow double-pipe heat exchanger is to heat water from 20°C
to 80°C at a rate of 1.2 kg/s. The heating is to be accomplished by
geothermal water available at 160°C at a mass flow rate of 2 kg/s. The
inner tube is thin-walled and has a diameter of 1.5 cm. If the overall heat
transfer coefficient of the heat exchanger is 640 W/m2.C, determine the
length of the heat exchanger required to achieve the desired heating.

Example 5.2
Discussion: The inner tube of this counter-flow heat

exchanger (and thus the heat exchanger itself) needs
to be over 100 m long to achieve the desired heat
transfer, which is impractical. In cases like this, we
need to use a plate heat exchanger or a multipass
shell-and-tube heat exchanger with multiple passes
of tube bundles
Example 5.3
• Determine the area required in parallel flow heat exchanger to cool oil from 60°C
to 30°C using water available at 20°C. The outlet temperature of the water is
26°C. The rate of flow of oil is 10 kg/s. The specific heat of the oil is 2200 J/kg K.
The overall heat transfer coefficient U = 300 W/m2 K. Compare the area required
for a counter flow HEX.

Example 5.3_solution

Special cases
in refrigerant condensers

boilers of nuclear power plants
Multipass Heat Exchangers: Use of a Correction Factor

Multipass and Cross-Flow Heat Exchangers: Use of a Correction Factor

Heat Transfer from Finned Surfaces
=> To increase the surface area As by attaching to the surface extended surfaces
(fins) made of highly conductive materials such as aluminum.
In air conditioners and radiators tubes with circumferential fins are used to increase the heat flow.
Electronic chips cannot function without use of fins to dissipate the heat generated


• The fins extend form the base surface and provide additional convection area for
the heat conducted into the fin at the base.
• Fins are thus used whenever the available surface area is found insufficient
=>This is the case in the case of gas flow and natural convection
• In the case of fins the direction of heat transfer by convection is perpendicular to
the direction of conduction flow.
• The conduction in fins is considered to be one dimensional though it is essentially
two dimensional.
• This is acceptable as the length along the fin is much larger to the transverse
length.
• The process of heat transfer with fins is often termed as combined conduction
convection systems.

• To optimise the use of a given amount of material to maximise heat transfer, it
will be desirable that the fin surface temperature is closer to the base surface
temperature.
• This can be achieved by the use of materials of high thermal conductivity like
copper or aluminium

For a sufficiently long fin of uniform cross section (Ac constant), the temperature of the fin at
the fin tip will approach the environment temp
• The surface area of the fin tip is usually a negligible fraction of the total fin area => A more
realistic situation is for heat transfer from the fin tip to be negligible since the heat transfer
from the fin is proportional to its surface area

• Fin efficiency

• Fin effectiveness

Proper Length of a Fin
• The temperature drops along the fin exponentially and
reaches the environment temperature at some length.
• Designing such an “extra long” fin is out of the question
since it results in material waste, excessive weight, and
increased size and thus increased cost with no benefit in
return (
• Long fin will hurt performance since it will suppress fluid
motion and thus reduce the convection heat transfer
coefficient

Example

Example
On the surface towards the cold liquid is finned with the fin factor F2/F1=13. The wall thickness is
10mm, the thermal conductivity of the material is 40W/m.degrees, the corresponding convection
coefficient is h1=200W/m2.degrees; h2=10W /m2. C and cold liquid temperature tf1 = 750C,
ambient air tf2 = 150C. Calculate the heat transferred through 1 m2 of surface in the case of a) with
fins and b) without fins.
Solve:
1
a) With fins:𝑈1 = 1 0.01 1 = 77W/m2.độ q1=U1(tf1-tf2) = 4260 W/m2
+ +
200 40 10𝑥13
1
a) Without fins: 𝑈2 = 1 0.01 1 = 9,5W/m2.độ q2=U2(tf1-tf2) = 570 W/m2
+ +
200 40 10

C5 - Heat Exchangers - B Sung Fins

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Chapter 5: Heat exchangers

Course: Food Engineering 2

TS. Nguyễn Thị Lê Liên_BM QTTB_Khoa KTHH_ĐHBK

TS. Nguyễn Thị Lê Liên_BM QTTB_Khoa KTHH_ĐHBK

TS. Nguyễn Thị Lê Liên_BM QTTB_Khoa KTHH_ĐHBK

Suitable for very small capacities

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• Rear Header—this is where the tubeside fluid leaves

• Tube bundle—this comprises of the tubes, tube

• Shell—this contains the tube bundle.

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=> Smaller HEX

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Discussion: The inner tube of this counter-flow heat

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