Chemical Engineering and Processing 46 (2007) 472476

Heat transfer during thermal processing of a temperature dependent non-Newtonian uid in a tubular heat exchanger
C. Ditcheld a , C.C. Tadini a, , R.K. Singh b , R.T. Toledo b
b

S ao Paulo University, Escola Polit ecnica, P.O. Box 61548, 05424-970 S ao Paulo, SP, Brazil Department of Food Science and Technology, University of Georgia, 30602-7610 Athens, GA, USA Received 10 February 2006; received in revised form 20 April 2006; accepted 30 May 2006 Available online 16 September 2006

Abstract Heat transfer is highly dependent upon uid properties and operating conditions for a particular heat exchanger. Determination of heat transfer coefcients in aseptic processing of a temperature dependent non-Newtonian uid (banana puree) as a function of steam temperature, ow rate and heat exchangers length/diameter ratio is essential for modeling the thermal process. A commercial acidied aseptic banana puree with an average pH of 4.49 and average soluble solids concentration of 22.1 Brix was processed in a tubular heat exchanger with two heating sections. Three ow rates (2.5 105 , 3.7 105 and 4.7 105 m3 s1 ), three steam temperatures (110.0, 121.1 and 132.2 C) and two length (L)/diameter (D) ratios (250 and 500) were studied. Density, thermal conductivity and specic heat capacity were considered constant and heat transfer coefcients were calculated from the temperature data obtained. For an L/D ratio of 500, heat transfer coefcients varied from 654.8 to 842.2 W m2 K1 , while for an L/D ratio of 250 heat transfer coefcients varied from 735.5 to 1070.4 W m2 K1 . An empirical correlation was proposed and veried, which explained the experimental data within 10% error. 2006 Elsevier B.V. All rights reserved.
Keywords: Banana puree; Heat transfer; Heat transfer coefcients; Empirical correlation

1. Introduction Knowledge of heat transfer and the parameters that govern it is essential for understanding the processing of foods. During many heat transfer operations in food processing, particularly continuous thermal processing of uid foods, the governing heat transfer mode is convection. To model heat transfer by convection heat transfer coefcients (h) are required. They depend on thermo-physical properties of product, heat exchanger geometry and surface roughness, and uid ow regime [1]. Banana puree is a non-Newtonian temperature dependent HerschelBulkley uid whose rheological behavior changes signicantly with temperature [2]. There are numerous expressions in the literature to determine the heat transfer coefcient, but experimental determinations that include process parameters are important because only a few such expressions are found in the literature [3]. Heat trans-

Corresponding author. Tel.: +55 1130912258; fax: +55 1130912255. E-mail address: catadini@usp.br (C.C. Tadini).

fer coefcients are a function of the Reynolds number (Re), the Prandtl number (Pr), the length/diameter (L/D) ratio, the ratio between average viscosity and viscosity at the wall temperature (/W ) and the ow behavior index (n) for non-Newtonian uids [4]. Liu et al. [5] concluded that temperature variations induce viscosity variations that cause distortion in the velocity proles of non-Newtonian uids, thus existing correlations many times fail to predict heat transfer coefcients correctly. Wichterle [6] demonstrated that Sieder and Tates empirical formula that considers viscosity variation as a ration of bulk and average viscosities elevated to the power 0.14 is only valid for certain operating conditions and uid types. For a uid that has such a complex rheological temperature dependent behavior as banana puree, the characteristics of the uid ow will certainly inuence heat transfer causing a deviation from the expected behavior. Quast et al. [7] studied heat transfer to banana puree in an agitated vessel for different types of agitation. The authors report that the agitation speed had a great inuence on the heat transfer coefcient up to 30 rpm, and a further increase in agitation speed did not result in an increase in the heat transfer

0255-2701/$ see front matter 2006 Elsevier B.V. All rights reserved. doi:10.1016/j.cep.2006.05.018

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coefcient. For banana puree, the heat transfer coefcients varied from 400 W m2 K1 with no agitation to 1750 W m2 K1 with 30 rpm or higher speed of agitation. Kim et al. [8] calculated heat transfer coefcients for pasteurization of orange juice in a plate heat exchanger. The values for orange juice ranged between 983 and 6500 W m2 K1 and for water between 8387 and 24245 W m2 K1 . The values reected the changes in parameters such as channel velocity, temperature and heat exchanger section. A correlation (Nu = 1.12 105 Re1.39 Pr1.63 ) was developed to explain the data, as well as a means for predicting the heat transfer coefcient from the viscosity and channel velocity. Sangrame et al. [9] obtained heat transfer coefcients for tomato pulp in a scraped surface evaporator between 625 and 915 W m2 K1 . The effects of steam temperature, rotor speed and feed ow rate on the heat transfer coefcients were investigated. All three parameters affected the heat transfer coefcient. Prost et al. [10] determined heat transfer coefcients to a model sucrose solution in a falling lm evaporator. The authors reported heat transfer coefcients between 1905 and 6170 W m2 K1 , and were also able to relate the heat transfer coefcient to the Reynolds and Prandtl numbers for the sucrose solution. The limited data available indicates that heat transfer is dependent on the uid properties as well as operating conditions for a particular heat exchanger. For uids that have a complex rheological behavior, such as banana puree, the determination of heat transfer coefcients is essential to model its aseptic processing. Banana puree is used as an ingredient in many processed foods like baby foods, puddings, breads, yogurts, biscuits and pies. The objectives of this study were (1) to obtain information on banana puree heat transfer coefcients and how they are inuenced by steam temperature, ow rate and length/diameter ratio, and (2) to obtain an empirical correlation for an estimation of the heat transfer coefcients. 2. Materials and methods 2.1. Banana puree Banana puree was obtained from a commercial source as acidied aseptic banana puree with an average pH of 4.49 0.03 and average soluble solids concentration of 22.1 0.9 Brix. The properties of the uid, except for viscosity were considered constant with temperature. Density () is 1115 kg m3 and specic heat capacity (CP ) is 3642.5 J kg1 K1 [11]. The thermal conductivity (k) is 0.595 W m1 K1 and was estimated as proposed by Toledo [4] considering an average temperature of 80 C and the composition of puree as follows: 74.91% water, 1.09% protein, 0.33% fat, 22.84% carbohydrate, 2.6% ber and 0.82% ash. Average values for ow behavior index (n), apparent viscosity () and apparent viscosity at the wall temperature (w ) at each experimental condition were calculated using the correlations developed by Ditcheld et al. [2]. That is, for the consistency coefcient K = 10.18 0.18T from 30 to 50 C, K = 21.12 + 0.45T from 50

to 60 C and K = exp(7.01 0.088T) from 60 to 120 C and for the ow behavior index n = 1/(3.29 0.032T) from 30 to 50 C, n = 1.60 0.02T from 50 to 60 C and n = 0.149 + 0.009T from 60 to 120 C. Puree density, thermal conductivity and specic heat capacity do not vary signicantly within the banana puree nal temperature range studied (64.0116.8 C) when compared to the change in apparent viscosity. 2.2. Experimental setup Experiments were conducted in a tubular heat exchanger with two heating sections, each 3.048 m long with an internal diameter of 1.22 102 m. Three ow rates (2.5 105 , 3.7 105 and 4.7 105 m3 s1 ), three steam temperatures (110.0, 121.1 and 132.2 C) and two length/diameter ratios (250 and 500) were studied. For the length/diameter ratio of 250 only one heating section was considered. The puree passes through the system once only and the nal temperatures reached by the puree were within the range 64.0116.8 C. A total of 36 experiments were carried out, since each condition was repeated once. The puree was cooled in a scraped surface heat exchanger, but for the heat transfer calculations only the heating section was considered. Temperature was measured with thermocouples after 5 min of each change in processing condition (more than ve times the maximum measured residence time for the slowest ow rate) when steady state had been achieved, before the heating section (T1 ), after the rst heating section (T2 ), at the end of the heat exchanger (T3 ) and steam temperature (T4 ), a data logging system was used to record the temperatures every 10 s during 15 min (Fig. 1). A maximum steam temperature variation of 0.5 C was allowed. Static mixers were employed to ensure correct measurement of the average temperatures and heat loss in the mixers was negligible. The ow rate was measured by the direct method using a measuring cylinder and a stopwatch. 2.3. Calculation of heat transfer coefcients The energy balance applied to a small section of heating pipe provides [12]: dQ = hA(TW T ) dt = CP V dT (1)

Rearranging Eq. (1) and integrating between the limits T = T1 when t = 0 (L = 0) and T = T when t = t (L = L): Q=
T T1

hA dT = Tw T CP V

t 0

dt

(2)

Fig. 1. A schematic diagram of the experimental setup.

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considering that t = L/u: Q = ln T TW hA = T1 T W CP Vu T TW 4hL = T1 T W CP Du

L 0

dL

(3)

since A = DL and V = D2 L/4: Q = ln h= (4) (5)

sionless), is the average apparent viscosity (Pa s) and w is the apparent viscosity at the wall temperature (Pa s). A statistical program (STATGRAPHICS Version 4.0, Manugistics, Inc., Rockville, MD) was employed to perform the non-linear regression using a Marquadt conversion method. 3. Results and discussion Heat transfer coefcients obtained were relatively low (within the range 654.81070.4 W m2 K1 ) due to thermo-physical properties of banana puree that impose laminar ow, which is not favorable for heat transfer. To enhance heat transfer, as much as possible, for such a complex uid is therefore essential and the parameters studied indicate operating conditions that will favor heat transfer and allow prediction of heat transfer coefcients for established (or proposed) operating conditions. For an L/D ratio of 500, the heat transfer coefcients varied from 654.8 to 842.2 W m2 K1 , while for an L/D ratio of 250 they varied from 735.5 to 1070.4 W m2 K1 . All the results are shown in Table 1. The heat transfer coefcients calculated are similar to those obtained by Quast et al. [7] for banana puree and by Sangrame et al. [9] for tomato pulp. The results are lower than those obtained by Prost et al. [10] and much lower than those obtained by Kim et al. [8], which is expected because these products have a much lower viscosity than banana puree. In the case of Kim et al. [8], the ow in the plate heat exchanger is turbulent which further enhances heat transfer. A statistical analysis of the results demonstrates that all the parameters studied (ow rate, steam temperature and L/D ratio) inuenced the heat transfer coefcient signicantly (p < 0.05). Also the multifactor analysis of variance has indicated that the interaction between ow rate and L/D ratio affected the heat transfer coefcient signicantly (p < 0.05). Steam temperature

CP Du T TW ln 4L T1 T W

where Q is the energy transfer (J), h the heat transfer coefcient (W m2 K1 ), A the heat transfer area (m2 ), TW the wall temperature (K), T the product average nal temperature (K), t the time (s), CP the specic heat capacity (J kg1 K1 ), the density (kg m3 ), V the volume of the heat exchanger (m3 ), T1 the product inlet temperature (K), L the tube length (m), u the axial velocity (m s1 ) and D is the tube diameter (m). The average heat transfer coefcient can be calculated considering that density, thermal conductivity and specic heat capacity are constant. The heat transfer data obtained was treated using a statistical program (STATGRAPHICS Version 4.0, Manugistics, Inc., Rockville, MD) to determine the signicant effects of the variables studied. 2.4. Empirical correlation A correlation of the form: Nu = a((3n+1)/4n)b Gzc (/W )d was proposed, based on the correlation for non-Newtonian uids with n > 0.4 from Toledo [4]. Where Nu is the Nusselt number (Nu = hD/k dimensionless), k is the thermal conductivity (W m1 K1 ), n is the ow behaviour index (dimensionless), Gz is the Graetz number (qCP /kL = /4(Re Pr(d/L)) dimen-

Table 1 Banana puree average heat transfer coefcients (h), axial velocity (u), ow behaviour index (n), apparent viscosity () and apparent viscosity at the wall temperature (w ) for different ow rates (q), length/diameter (L/D) ratios and steam temperatures (T4 ) q (m3 s1 ) 4.72E05 4.12E05 2.51E05 5.09E05 4.03E05 2.34E05 4.54E05 3.78E05 2.34E05 4.43E05 3.59E05 2.47E05 4.37E05 3.68E05 2.37E05 4.58E05 3.71E05 2.38E05 L/D 500 T4 ( C) 132.0 132.4 132.4 120.9 120.9 121.0 109.4 109.6 109.8 132.1 132.2 132.2 120.7 120.9 121.1 109.3 109.6 109.8 h (W m2 K1 ) 842.2 827.8 800.7 836.1 779.4 747.5 696.1 689.2 654.8 1 070.4 957.1 826.4 886.3 807.1 743.5 820.4 803.4 735.5 u (m s1 ) 0.404 0.353 0.215 0.436 0.345 0.200 0.389 0.324 0.200 0.380 0.308 0.211 0.374 0.315 0.203 0.393 0.318 0.204 n 0.543 0.598 0.833 0.524 0.543 0.778 0.523 0.529 0.635 0.511 0.522 0.533 0.492 0.495 0.523 0.487 0.489 0.511 (Pa s) 3.85 2.11 0.26 3.89 3.49 0.29 3.59 3.87 1.07 3.89 3.73 4.24 4.12 4.10 3.77 4.06 4.07 3.77 w (Pa s) 0.014 0.014 0.014 0.024 0.024 0.024 0.049 0.048 0.048 0.014 0.014 0.014 0.025 0.024 0.024 0.049 0.048 0.048

500

500

250

250

250

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coefcient for the steam side was increased by the increase in temperature thus favoring heat transfer to the banana puree. For the temperatures of 110 and 121.1 C the average heat transfer coefcients were not signicantly different from each other (p > 0.05 for the Tukey test), but the steam temperature of 132.2 caused a signicant (p < 0.05 for the Tukey test) increase in the average heat transfer coefcient (Fig. 2(c)). For an L/D ratio of 250 the effects of increasing ow rate and steam temperature were more pronounced because most of the heat was transferred in the rst section of the heat exchanger. A multiple regression analysis was performed considering only the statistically signicant effects and the empirical model tted to the experimental data (R2 = 86.3%) obtained is represented by Eq. (6): L L + 99890q + 0.14T4 46868 q, D D for 2.5E 05 < q < 4.7E 05, 110 < T4 < 132.2, Nu = 4.33 + 0.82 L L = 250 and = 500 D D (6)

To further extend the applicability of the data obtained, an empirical correlation was proposed for relating the Nusselt number to the ow behavior index, the Graetz Number and the ratio between the apparent viscosity at the average temperature and the apparent viscosity at the wall temperature (Eq. (7)). This correlation can be applied to give an estimate of heat transfer coefcients in other processing conditions were these parameters are known. The experimental data were explained within 10% error as shown in Fig. 3: Nu = 4.40
Fig. 2. Inuence of L/D ratio (a), ow rate q (b) and steam temperature T4 (c) on average Nusselt numbers (Nu = hD/k) (the condence limits are 95% values considering the Tukey test).

3n + 1 4n

3.15

Gz0.37

0.094

(7)

had the greatest inuence on the heat transfer coefcient; followed by puree ow rate, L/D ratio and the interaction between puree ow rate and L/D ratio. As shown in Fig. 2(a) an increase in L/D ratio reduced the heat transfer coefcient signicantly (p < 0.05 for the Tukey test), in this case the length was doubled and the heat transfer occurred mainly in the rst half of the heat exchanger, therefore increasing the length did not result in a signicant temperature increase, particularly for lower steam temperatures. On the other hand, increasing the ow rate caused an increase in the heat transfer coefcient, as expected due to a higher velocity of the uid (Fig. 2(b)). There was a signicant increase (p < 0.05 for the Tukey test) between the lowest and highest ow rates studied (2.5 105 and 4.7 105 m3 s1 . The average heat transfer coefcient for the intermediate ow rate studied (3.7 105 m3 s1 ) was not signicantly different (p > 0.05 for the Tukey test) from either the lowest or highest ow rates. An increase in steam temperature also resulted in higher heat transfer coefcients. This is probably because the heat transfer

where Nu is the Nusselt number (Nu = hD/k dimensionless), k is the thermal conductivity (W/m K), n is the ow behaviour index (dimensionless), Gz is the Graetz number (qCP /kL = /4(Re Pr(d/L)) dimensionless), is the average apparent viscosity (Pa s) and w is the apparent viscosity at the wall temperature (Pa s). This correlation presents values that are different from those found in literature, particularly for the dependence of the heat transfer coefcient on the viscosity. This

Fig. 3. Experimental and predicted Nusselt values, for banana puree processed in a tubular heat exchanger.

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is probably because banana puree has a complex rheological behavior that changes drastically with temperature. 4. Conclusions An empirical correlation was obtained that relates the Nusselt number to processing parameters and allows an estimate of the heat transfer coefcients for banana puree in a tubular heat exchanger. Banana puree heat transfer coefcients can be estimated in other processing operations were the Graetz number, the apparent viscosity and the ow behavior index are known. An increase in the steam temperature and ow rate caused an increase in the heat transfer coefcients, especially for the L/D ratio of 250. Thus, the heat exchange will be more efcient for higher ow rates, smaller L/D ratios and higher heating medium temperatures. These correlations are useful for a more adequate design of heat transfer operations for banana puree. Acknowledgments The authors acknowledge the State of S ao Paulo Research Foundation (FAPESP) and the Brazilian Committee for Postgraduate Courses in Higher Education (CAPES) for the scholarships granted to author Ditcheld. Special thanks to Mr. Carl Ruiz, David Peck and Dr. Nepal Singh for providing laboratory assistance during the experimental phase of this project. Appendix A. Nomenclature

t T Tw T1 T2 T3 T4 u V

time (s) average nal temperature (K) wall temperature (K) banana puree inlet temperature (K) banana puree temperature after rst heating section (K) nal banana puree temperature (K) steam temperature ( C) axial velocity (m s1 ) heat exchanger volume (m3 )

Greek letters apparent viscosity (Pa s) w apparent viscosity at wall temperature (Pa s) density (kg m3 ) References
[1] C.O. Bennett, J.E. Myers, Momentum, Heat and Mass Transfer, 3rd ed., McGraw-Hill, Singapore, 1988, pp. 247487. [2] C. Ditcheld, C.C. Tadini, R.K. Singh, R.T. Toledo, Rheological properties of banana puree at high temperature, Int. J. Food Prop. 7 (2004) 571584. [3] F. Erdogdu, Mathematical approaches for use of analytical solutions in experimental determination of heat and mass transfer parameters, J. Food Eng. 68 (2005) 233238. [4] R.T. Toledo, Fundamentals of Food Process Engineering, 2nd ed., Kluwer Academic Publishers, Massachusetts, 1991. [5] J.H. Liu, J.P. Yan, P.Y. Gu, L. Ye, Z.R. Pan, Laminar ow and heat transfer to pseudoplastic uids in pipes, Chem. Eng. Process. 31 (1992) 247253. [6] K. Wichterle, Heat transfer in temperature-dependent non-Newtonian ow, Chem. Eng. Process. 43 (2004) 12231230. [7] D.G. Quast, K. Kato, A.A. Vitali, M. Okada, P.R. De Lamo, A.O. Bastos o de soluc es-modelo Neto, Transfer encia de calor durante a concentrac a o o, Boletim do e pur e de banana em tacho, para diferentes tipos de agitac a ITAL 46 (1976) 6783. [8] H.B. Kim, C.C. Tadini, R.K. Singh, Heat transfer in a plate heat exchanger during pasteurization of orange juice, J. Food Eng. 42 (1999) 7984. [9] G. Sangrame, D. Bhagavathi, H. Thakare, S. Ali, H. Das, Performance evaluation of a thin lm scraped surface evaporator for concentration of tomato pulp, J. Food Eng. 43 (2000) 205211. [10] J.S. Prost, M.T. Gonz alez, M.J. Urbicain, Determination and correlation of heat transfer coefcients in a falling lm evaporator, J. Food Eng. 73 (2006) 320326. [11] S.E. Charm, Calculation of center-line temperatures in tubular heat exchangers for pseudoplastic uids in streamline ow, Ind. Eng. Chem. Fund. 1 (1962) 7982. [12] C. Ditcheld, C.C. Tadini, R.K. Singh, R.T. Toledo, Velocity and temperature proles, heat transfer coefcients and residence time distribution of a temperature dependent HerschelBulkley uid in a tubular heat exchanger, J. Food Eng. 76 (2006) 632638.

A CP D Gz h k K L n Nu Pr q Q Re

heat transfer area (m2 ) specic heat capacity (J kg1 K1 ) diameter (m) Graetz number (qCP /kL) = /4(Re Pr(D/L)) heat transfer coefcient (W m2 K1 ) thermal conductivity (W m1 K1 ) consistency coefcient (Pa sn ) length (m) ow behaviour index Nusselt number (hD/k) Prandtl number (CP /k) ow rate (m3 s1 ) energy transfer (J) Reynolds number (uD/)