NEHA BASHEER

ROLL NO: 35
HEAT TRANSFER
LAB REPORT
COURSE # Fst-413
B.S 2ND YEAR
COURSE INCHARGE :DR. TAHIRA MOHSIN
DEPARTMENT OF FOOD SCIENCE AND
TECHNOLOGY
LAB NO 1:
OBJECT:

TO COMPARE RATE OF HEAT TRANSFER IN DIFFERENT FLUIDS.

THEORY:

HEAT TRANSFER

Heat transfer is the process of the movement of energy due to a

temperature difference. The calculations we are interested in typically
include determining the final temperatures of materials or how long it
takes for these materials to reach these temperatures. This can help
inform the level of insulation required to ensure heat is not lost from a
system. Typically, heat loss is proportional to a temperature gradient
(driving force or potential). Heat transfer can be achieved by
conduction, convection or radiation.
RATE OF HEAT TRANSFER

The rate of heat transfer between two surfaces is equal to the

temperature difference divided by the total thermal resistance
between two surfaces. The thermal resistance concept is widely used in
practice; however, its use is limited to systems through which the rate of
heat transfer remains constant.
OBSERVATION:

OIL:

MASS OF OIL=200g

INITIAL TEMPERATURE=32˚C

FINAL TEMPERATURE=39˚C

CHANGE IN TEMPERATURE=7˚C
𝑇𝑖+𝑇𝑓
AVERAGE MEAN TEMPERATURE = =35.5˚C
2

WATER:

MASS OF WATER=200.6g

INITIAL TEMPERATURE=33˚C

FINAL TEMPERATURE=38˚C

CHANGE IN TEMPERATURE=5˚C
𝑇𝑖+𝑇𝑓
AVERAGE MEAN TEMPERATURE = =35.5˚
2

CALCULATIONS:

CP OF WATER=4.1762 − 9.9864 × 10−5 × 𝑇 + 5.4731 × 10−6 𝑇 2

=4.1762 − 9.9864 × 10−5 × 35.5 + 5.4731 × 10−6 × 35.52

𝐾𝐽
=4.17 ⁄𝐾𝑔 ˚𝐶 S

CP OF OIL=1.9842 + 1.4733 × 10−3 × 𝑇 − 4.8008 × 10−6 𝑇 2

=1.9842 + 1.4733 × 10−3 × 35.5 − 4.8008 × 10−6 × 35.52

𝐾𝐽
=2.030 ⁄𝐾𝑔 ˚𝐶 S

Q = m•CP•ΔT(OIL):
Q= 200×2.030×7

Q= 2842 J.

Q = m•CP•ΔT(WATER):

Q= 200.6×4.17×5

Q= 4182.5 J

RATE OF HEAT TRANSFER(OIL):

𝑄 2842
= =2.368 J/s
𝑡 20×60

RATE OF HEAT TRANSFER(WATER):

𝑄 4182.5
= =3.485J/s
𝑡 20×60

RESULT:

The rate of heat transfer of water is greater than the rate of heat transfer of oil
because cp value of oil is low.

DISCUSSION:

The transfer of heat takes place in water or oil by convection.Convection is heat

transfer by mass motion of a fluid such as air or water when the heated fluid is
caused to move away from the source of heat, carrying energy with it. ...
Convection can also lead to circulation in a liquid, as in the heating of a pot of
water over a flame.For both the hot plate and the microwave, oil will heat up
faster than water because the heat capacity of oil is lower than the heat capacity
of water. Water requires more energy per gram of liquid to change its temperature.
... These short wavelengths have high frequencies, and therefore high energies.
Specific heat capacity describes a “willingness” of the substance to change its
temperature – the higher the specific heat capacity is, the less “willing” the
substance is to change its temperature. Because the oil warmed more than the
water, its specific heat capacity is lower compared to water.
LAB NO 2:
OBJECT:

TO DETERMINE THERMAL CONDUCTIVITY OF A GIVEN FOOD

SAMPLE (CAKE).

THEORY:

The thermal conductivity of a material is a measure of its ability to conduct heat. It

is commonly denoted by {\displaystyle k}, {\displaystyle \lambda
}or {\displaystyle \kappa }Heat transfer occurs at a lower rate in materials of low
thermal conductivity than in materials of high thermal conductivity. For instance,
metals typically have high thermal conductivity and are very efficient at
conducting heat, while the opposite is true for insulating materials like Styrofoam.
Correspondingly, materials of high thermal conductivity are widely used in heat
sink applications, and materials of low thermal conductivity are used as thermal
insulation. The reciprocal of thermal conductivity is called thermal resistivity.
The defining equation for thermal conductivity is {\displaystyle \mathbf {q} =-
k\nabla T} where {\displaystyle \mathbf {q} }is the heat flux, {\displaystyle k} is
the thermal conductivity, and {\displaystyle \nabla T}is the temperature gradient.
This is known as Fourier's Law for heat conduction. Although commonly
expressed as a scalar, the most general form of thermal conductivity is a second-
rank tensor. However, the tensorial description only becomes necessary in
materials which are anisotropic.
Thermal conductivity is given by the formula;

𝑄∆𝑥
k = 𝐴∆𝑇

This is also known as Fourier’s law of thermal conduction

Where;

k = thermal conductivity

Q = amount of heat transfer through material

∆x = distance between the planes

A = area of the surface

∆T = Temperature difference

Thermal conductivity is quantified using the International Systems of Unit (SI unit)
of W/m•K (Watts per meter per degree Kelvin), and is the reciprocal of thermal
resistivity, which measures an objects ability to resist heat transfer.

OBSERVATION:

Mass of cake = m = 35.01 × 10−3 kg

Length of cake = L = 36.64 × 10−3 m

Breadth of cake = b = 19.62 × 10−3 m

Thickness of cake = ∆x = 19.27 × 10−3 kg

Area of cake = A = L × b = 7.188 × 10−4 m2

Initial temperature = Ti = 32.7 ˚C

Surface temperature = Ts = 57 ᵒ C

Final Temperature = Tf = 49˚C

Time taken = t = 15 min = 900 sec

Moisture content of cake = Xw = 12.49

CALCULATIONS:
For CP value:
By Siebel Model;

Cp = 0.837 + 3.349 Xw
12.49
Cp = 0.837 + 3.349( 100 )
𝐾𝐽
Cp = 1.252 𝑔 ᵒ𝐶

Cp = 1.252 × 1000
 𝐽
Cp = 1252.29 𝑔 ᵒ𝐶
Q = m Cp∆T
Q = m Cp (Tf – Ti)
Q = (35.01 × 10−3 ) (1252.29) (16.3)
Q = 714.635 watt
𝑄 714.635 𝐽
= = 0.794 𝑠
𝑡 900
𝑇𝑠−𝑇𝑖
⸪ Q = KA ( )
∆𝒙
57−32.7
0.794 = K (7.188 × 10−4 ) (19.62 ×10−3 )

𝑤𝑎𝑡𝑡
K = 0.8918 𝑚℃

RESULT:
𝑤𝑎𝑡𝑡
The thermal conductivity of given cake sample is 0.8918
𝑚℃

DISCUSSION:
There is a significant amount of thermal conductivity data in the literature on minimally
processed foods. However, the published data for a particular food can vary significantly, and
one or more relevant factors such as food composition, temperature, measurement technology,
etc. are not always shown in the article. Therefore, it can be difficult to analyze the data. .. This
is especially relevant for particulate foods where bulk density and porosity are often not
specified. Heat treatment is arguably one of the most important aspects of the food industry. The
concept of heat treatment focuses on heating food to a specific temperature for a given period of
time. This processing application is designed to improve the taste and safety of food by
extending the shelf life of the food and removing potentially harmful microorganisms. The
textbook definition of the food heat treatment process emphasizes the use of various techniques
such as blanching, cooking, drying, pasteurization, sterilization and thawing. What all these
processes have in common is a strong reliance on extensive knowledge of the thermophysical
properties of foods. These properties primarily include the specific heat, thermal conductivity,
thermal conductivity, freezing point, and freezing range of a particular food product.
LAB NO. 03
OBJECT: Calculate convective heat w.r.t natural convection from a
horizontal hot plate.

THEORY:

Natural convection is caused by buoyancy forces due to dens ity differences caused
by temperature variations in the fluid. At heating the density change in the
boundary layer will cause the fluid to rise and be replaced by cooler fluid that also
will heat and rise. This continues phenomena is called free or natural convection.

Boiling or condensing processes are also referred to as a convective heat transfer

processes.

The convective heat transfer coefficient, h, can be defined as: The rate of heat
transfer between a solid surface and a fluid per unit surface area per unit
temperature difference.
Q
h = ∆T

Convective heat transfer coefficients – h- depends on type of media, if its gas or

liquid, and flow properties such as velocity, viscosity and other flow and
temperature dependent properties.

General formula for heat loss by convection is:

Q = h AΔT

Where;

Q = Heat Transfer
h = Coefficient of heat transfer

A = Area of the plate

∆T = Temperature Difference

OBSERVATIONS:

Length of plate = L = 30 inch = 0.762 m

Breadth of plate = B = 30 inch = 0.762 m

Area of plate = A = L x B = 0.762 x 0.762 = 0.580644 m²

TS = 205 ℃

Tair = 32 ℃

CALCULATIONS:

AVERAGE MEAN TEMPERATURE:

Tair + Ts
Average Mean Temperature = 2
32+205
Average Mean Temperature = = 118.5 ˚C
2

PHYSICAL PROPERTIES OF FLUID AT AMT:

𝑘𝑔
ρ = 941.99 𝑚³
μ =228.04 × 10⁻⁶ Pa.s
𝐽
Cp = 4101.1 𝑘𝑔 ℃

𝑊
K = 0.68669 𝑚 ℃

Β = 2.5533 × 10⁻³ K⁻1

CHARACTERISTIC DIMENSION:
𝐴𝑅𝐸𝐴 0.580644
D = 𝑝𝑒𝑟𝑒𝑚𝑖𝑡𝑒𝑟 = = 0.1905
3.048

GRASHOFF NUMBER:
𝑑𝑐 3 𝜌 2𝑔β∆𝑇
Gr = 𝜇2

(0.1905)³(941.99)²(9.8)(2.5533 × 10⁻³)(205−32)
Gr = (228.04 × 10⁻⁶ )²

Gr = 5.10657× 1011

PRANDTL NUMBER:
𝜇𝐶𝑝
Pr = 𝑘

(228.04 × 10⁻⁶)(4101.1)
Pr = 0.68669

Pr = 1.3619

RAYLEIGH NUMBER:

Ra = Gr × Pr

Ra = 5.10657 × 1011 × 1.3619

Ra = 6.9546 × 1011

NUSSELT NUMBER:

Nu = (a)(𝑅𝑎)𝑚

Since Ra is of the order of 1011;

a = 0.15

m = 0.33

Nu = (0.15) (6.9546 × 1011)0.33

Nu = 1213.503
CONVECTIVE HEAT TRANSFER COEFFICIENT:
𝑁𝑢×𝑘
h= 𝑑𝑐

(1213.503)(0.68669 )
h= 0.1905

h = 4374.28 w/𝒎𝟐 ℃

HEAT LOSS:

Q = h A ΔT

Q = (4374.28) (0.580644) (205-32)

𝑱
Q = 439402.621 𝒔

RESULT:

With respect to natural convection from a horizontal hot plate, the convective heat
𝑤
transfer coefficient was found to be 4374.28 𝑚℃ and heat loss was found to be
𝐽
439402.621 𝑠

DISCUSSION:
Natural convection is a type of flow of a liquid such as water or a gas such as air,
and the movement of the liquid is not generated by an external source (pump,
blower, suction device, etc.). However, some parts of the liquid are heavier than
others. This gives the ability of the fluid in the system to circulate continuously,
most often with possible changes in natural circulation, gravity and thermal
energy. The driving force behind natural convection is gravity.
LAB NO. 04
OBJECT:

To study driving force (temperature difference) for water by drawing heating

and cooling curve.

THEORY:

Freezing, condensation, and deposition, which are the reverse of fusion,

sublimation, and vaporization—are exothermic. Thus heat pumps that use
refrigerants are essentially air-conditioners running in reverse. Heat from the
environment is used to vaporize the refrigerant, which is then condensed to a liquid
in coils within a house to provide heat. The energy changes that occur during phase
changes can be quantified by using a heating or cooling curve.

Heating curves show how the temperature changes as a substance is heated up.
Cooling curves are the opposite. They show how the temperature changes as a
substance is cooled down. Just like heating curves, cooling curves have horizontal
flat parts where the state changes from gas to liquid, or from liquid to solid. These
are mirror images of the heating curve.

OBSERVATIONS:

Mass of water = m = 200gm = 0.2kg

Initial Temp = Ti = 31°C

 S.NO TIME COLD WATER HOT WATER
(s) TEMPERATURE TEMPERATURE
(℃) (℃)
1. 0 31 79
2. 10 38 79
3. 20 39 79
4. 30 40 78
5. 40 41 78
6. 50 44 77
7. 60 45 77
8. 70 45 76
9. 80 47 76
10. 90 48 76
11. 100 49 75
12. 110 51 75
13. 120 51 74
14. 130 52 74

CALCULATIONS:

From the taken observation, heating and cooling curves can easily be drawn.

Heating and cooling curve(water)

140
130
120 120
110
100 100
90
80 79 79 79 78 78 77 77 80
76 76 76 75 75 74 74
70
60 60
50 49 51 51 52
45 45 47 48
40 41 44
38 39 40 40
31 30
20 20
10
0 0
1 2 3 4 5 6 7 8 9 10 11 12 13 14

Time of heating/sec Temperature Time of cooling/sec

Temperature Linear (Time of heating/sec)
RESULT:

DISCUSSION:

Heat transfer is an operation that occurs repeatedly in the food industry. Whether it
is called cooking, baking, drying, sterilizing or freezing, heat transfer is part of the
processing of almost every food. An understanding of the principles that govern
heat transfer is essential to an understanding of food processing. Heat transfer is a
dynamic process in which heat is transferred spontaneously from one body to
another cooler body. The rate of heat transfer depends upon the differences in
temperature between the bodies, the greater the difference in temperature, the
greater the rate of heat transfer. Temperature difference between the source of heat
and the receiver of heat is therefore the driving force in heat transfer. An increase
in the temperature difference increases the driving force and therefore increases the
rate of heat transfer. The heat passing from one body to another travels through
some medium which in general offers resistance to the heat flow. Both these
factors, the temperature difference and the resistance to heat flow, affect the rate of
heat transfer. As with other rate processes, these factors are connected by the
general equation: rate of transfer = driving force / resistance
LAB NO. 05
OBJECT:

To determine convective heat transfer coefficient (h) for natural or free

convection of the given fluid in two different heating mediums.

THEORY:

Convection is the process of heat transfer by the bulk movement of molecules

within fluids such as gases and liquids. The initial heat transfer between the object
and the fluid takes place through conduction, but the bulk heat transfer happens
due to the motion of the fluid.

In the simplest of words, thermal expansion occurs when a fluid is heated from
below. The fluid's density decreases as it cools in the lower layers, which are
hotter. Colder fluid is denser, as we all know. The less dense, hotter section of the
fluid rises due to buoyancy. It is replaced by a colder, denser fluid. When this
component heats up and rises to be replaced by the colder upper layer, the process
is repeated. This is how the heat is transferred through convection

There are two types of convection, and they are:

Natural convection

Forced convection

Natural convection is defined as; when convection takes place due to buoyant force
as there is a difference in densities caused by the difference in temperatures.

The convective heat transfer coefficient, h, can be defined as:

The rate of heat transfer between a solid surface and a fluid per unit surface area
per unit temperature difference and can be calculated by the formula;
(𝒉)(𝒅𝒄 )
𝑵𝑵𝑼 =
𝒌
OBSERVATIONS:

FOR BEAKER 1 ; OVEN:

Inside diameter = Di = 63.91 mm = 63.91 x 10−3 m

Outside diameter = Do = 68.01 mm = 68.01 x 10−3 m

Depth of water = 59.22 mm = 59.22 x 10−3 m

Mass of Water = 200 gm

Initial Temperature = Ti = 30 ℃

Final Temperature = Tf = 33.5 ℃

FOR BEAKER 2 ; WATER BATH:

Inside diameter = Di = 64.98 mm = 64.98 x 10−3 m

Outside diameter = Do = 68.112 mm = 68.112 x 10−3 m

Depth of water = 59.53 mm = 59.53 x 10−3 m

Mass of Water = 200 gm

Initial Temperature = Ti = 30 ℃

Final Temperature = Tf = 59 ℃

CALCULATIONS:

FOR BEAKER 1; OVEN:

AVERAGE MEAN TEMPERATURE:

Ti + Tf
Average Mean Temperature =
2
30+33.5
Average Mean Temperature = 2
= 31.75 ˚C
PHYSICAL PROPERTIES OF FLUID AT AMT:
𝑘𝑔
ρ = 1.1582 𝑚³
μ = 1.87 × 10 ⁻⁵ Pa.s
𝐽
Cp = 1006.5 𝑘𝑔 ℃

𝑊
K = 0.026470 𝑚 ℃

β = 3.2798 × 10-3 K-1

GRASHOFF NUMBER:
𝑑𝑐 3 𝜌 2𝑔β∆𝑇
Gr = 𝜇2

(59.22 x 10−3 )³(1.1582)²(9.8)(3.2798 × 10⁻³)(33.5−30)

Gr = (1.87 × 10 ⁻⁵)²

Gr = 896.252 × 10²

PRANDTL NUMBER:
𝜇𝐶𝑝
Pr = 𝑘

(1.87 × 10 ⁻⁵)(1006.5)
Pr = 0.02647

Pr = 0.71105

RAYLEIGH NUMBER:

Ra = Gr × Pr

Ra = 896.252 × 10² × 0.71105

Ra = 637.28 × 10²
NUSSELT NUMBER:
2
1⁄
0.387𝑅𝑎 6
Nu = {0.6 + 8⁄ }
9 27
0.559 ⁄16
[1+( 𝑃𝑟 ) ]

2
1⁄
0.387(637.28 × 10²) 6
Nu = {0.6 + 8⁄ }
9⁄ 27
0.559 16
[1+(0.71105) ]

Nu = 6.9207

CONVECTIVE HEAT TRANSFER COEFFICIENT:

(𝑁𝑢)(𝑘)
h=
𝑑𝑐
(6.9207)(0.026470)
h=
59.22 x 10−3 m
𝑱
h = 3.0933 𝒎 ℃ 𝒔

FOR BEAKER 2 ; WATER BATH:

AVERAGE MEAN TEMPERATURE:

Ti + Tf
Average Mean Temperature = 2
30+59
Average Mean Temperature = = 44.5 ˚C
2
PHYSICAL PROPERTIES OF FLUID AT AMT:
𝑘𝑔
ρ = 990 𝑚³
μ = 5.8496 × 10-4 Pa.s
𝐽
Cp = 4066.6 𝑘𝑔 ℃

𝑊
K = 0.63784 𝑚 ℃

β = 3.1481 × 10-3 K-1

GRASHOFF NUMBER:
𝑑𝑐 3 𝜌 2𝑔𝛽∆𝑇
Gr = 𝜇2

(59.53 x 10−3 )³(990)²(9.8)(3.1481×10⁻³)(59−30)

Gr = (5.8496 × 10⁻⁴)²

Gr = 540.6276 × 10⁶

PRANDTL NUMBER:
𝜇𝐶𝑝
Pr = 𝑘

(5.8496 × 10 ⁻⁴)(4066.6)
Pr = 0.63784

Pr = 3.7294

RAYLEIGH NUMBER:

Ra = Gr × Pr

Ra = 540.6276 × 10⁶ × 3.7294

Ra = 20.1624 × 10⁸
NUSSELT NUMBER:

For horizontal cylinder:

2
1⁄
0.387𝑅𝑎 6
Nu = {0.6 + 8⁄ }
9 27
0.559 ⁄16
[1+( 𝑃𝑟 ) ]

2
1⁄
0.387(20.1624 × 10⁸ ) 6
Nu = {0.6 + 8⁄ }
9 27
0.559 ⁄16
[1+(3.7294) ]

Nu = 174.29

CONVECTIVE HEAT TRANSFER COEFFICIENT:

(𝑁𝑢)(𝑘)
h=
𝑑𝑐
(174.29)(0.63784 )
h=
59.53 x 10−3
𝑱
h = 1867.447𝒎 ℃ 𝒔

RESULT: Convective heat transfer coefficient value (h) for water medium
𝑱
=1867.447𝒎 ℃ 𝒔

𝑱
Convective heat transfer coefficient value (h) for air medium = 3.0933 𝒎 ℃ 𝒔

Discussion:

It can be observed from the above calculations that the values of convective heat
𝑱
transfer coefficient for natural convection in air is very less3.0933 𝒎 ℃ 𝒔 i.e. as
compared to water i.e. 1867.447J/m2˚Cs. This shows that water is a good
conductor of heat as compared to air. So, convective heat transfer is more in water
than air.
LAB NO. 06
OBJECT:

To determine convective heat transfer coefficient (h) for forced convection of

given fluid (water).

THEORY:

Heat transfer coefficient is a quantitative characteristic of convective heat transfer

between a fluid medium (a fluid) and the surface (wall) flowed over by the fluid.

Forced convection is a mechanism, or type of transport, in which fluid motion is

generated by an external source (like a pump, fan, suction device, etc.).
Alongside natural convection, thermal radiation, and thermal conduction it is one
of the methods of heat transfer and allows significant amounts of heat energy to be
transported very efficiently.

Newton's Law of Heating and Cooling

Qconv = h A (Ts−T∞)

OBSERVATIONS:

TS = 90.3 ℃

μ at TS = μ𝑤 = 313.9 × 10-6 Pa.s

Length = L = 29 m

Inside diameter = Di = 0.73 mm = 0.73 x 10−3 m

Tci = Ti = 34 °C
 Tco = Tf= 40 °C

Time for slow flow rate = t = 22.43 sec

Time for fast flow rate = t = 12.85 sec

Volume of water = 200 ml = 0.2 L

CALCULATIONS:

AVERAGE MEAN TEMPERATURE:

Ti + Tf
Average Mean Temperature = 2
34+40
Average Mean Temperature = = 37 ˚C
2

PHYSICAL PROPERTIES OF FLUID AT AMT:

𝑘𝑔
ρ = 992.9 𝑚³
μ = 673.26 × 10 ⁻6 Pa.s
𝐽
Cp = 4067.9 𝑘𝑔 ℃

𝑊
K = 0.62872 𝑚 ℃

FOR SLOW FLOW RATE:

VOLUMETRIC FLOW RATE: 0.2 𝑚3

𝑣𝑜𝑙𝑢𝑚𝑒
VFR= 22.43 = 0.008 𝑠
VFR = 𝑡𝑖𝑚𝑒
MASS FLOW RATE: 𝐾𝑔
mFR = 0.008 × 992.9 = 7.9432 𝑠
mFR =VFR × ρ
REYNOLD NUMBER: 7.9432
Re = (3.142)(0.73 x 10−3 )(673.26 × 10 ⁻⁶ )
mFR
Re = πDμ Re = 5143794.907 turbulent flow

PRANDTL NUMBER: (673.26 × 10 ⁻⁶ )(4067.9)

𝜇𝐶𝑝
Pr = 0.62872
Pr = 𝐾 Pr = 4.356
NUSSELT NUMBER: Nu = 1.86 [5143794.907 × 4.356 ×
0.14
𝑑𝑐 0.33 μ𝑏 0.33 0.14
Nu = 1.86 [NRe × NPR × ] [μ ] 0.73 x 10−3 691.3 × 10−6
𝐿 𝑤 ] [313.9 × 10−6 ]
29

Nu = 16.805
CONVECTIVE HEAT TRANSFER 16.805 × 0.62872
h = 0.73 x 10−3
COEFFICIENT (h): 𝐽
ℎ𝑑 h = 14473.47 𝑚 ℃ 𝑠
Nu = 𝐾 𝑐
𝑁𝑢 . 𝐾
h= 𝑑𝑐

FOR FAST FLOW RATE:

VOLUMETRIC FLOW RATE: 0.2 𝑚3

𝑣𝑜𝑙𝑢𝑚𝑒
VFR = 12.85 = 0.0155 𝑠
VFR = 𝑡𝑖𝑚𝑒
MASS FLOW RATE: 𝐾𝑔
mFR = 0.0155 × 992.9 = 15.3899 𝑠
mFR =VFR × ρ

REYNOLD NUMBER:
mFR 15.3899
Re = πDμ Re = (3.142)(0.73 x 10−3 )(673.26 × 10 ⁻⁶ )
Re = 9966070.254 turbulent flow
PRANDTL NUMBER: (673.26 × 10 ⁻⁶ )(4067.9)
𝜇𝐶𝑝
Pr = 0.62872
Pr = 𝐾 Pr = 4.356
NUSSELT NUMBER: Nu = 1.86 [ 9966070.254 × 4.356 ×
0.14
𝑑𝑐 0.33 μ𝑏 0.33 0.14
Nu = 1.86 [NRe × NPR × ] [μ ] 0.73 x 10−3 691.3 × 10−6
𝐿 𝑤 ] [313.9 × 10−6 ]
29
 Nu = 20.904
CONVECTIVE HEAT TRANSFER 20.904 × 0.62872
h = 0.73 x 10−3
COEFFICIENT (h): 𝐽
ℎ𝑑 h = 18003.74 𝑚 ℃ 𝑠
Nu = 𝐾 𝑐
𝑁𝑢 . 𝐾
h= 𝑑𝑐

RESULT:

The heat transfer coefficient for forced convection of the given fluid is found to be
𝐽 𝐽
14473.47 for slower flow and 18003.74 for faster flow.
𝑚℃𝑠 𝑚℃𝑠

DISCUSSION:

Convection is the mechanism by which heat is transferred through a liquid when

there is fluid movement. Convection is divided into natural (or free) convection
and forced convection, depending on how the movement of the fluid is initiated.
In natural convection, the movement of all fluids is triggered by natural means
such as the buoyancy effect. Forced convection forces the liquid to flow onto the
surface or into a pipe by external means such as a pump or fan. The mechanism of
forced convection heat transfer is complex because it involves both fluid
movement and heat transfer. The movement of the fluid improves heat transfer (the
faster the speed, the higher the heat transfer coefficient).
LAB 07
OBJECT:
To determine overall heat transfer coefficient for a double pipe heat exchanger under co-
current arrangement.

THEORY:
Double pipe heat exchangers are the simplest recuperators in which heat is
transferred from the hot fluid to the cold fluid through a separating cylindrical
wall. It consists of concentric pipes separated by mechanical closures. Inexpensive,
rugged and easily maintained, they are primarily adapted to high-temperature,
high-pressure applications due to their relatively small diameters. Double pipe heat
exchangers have a simple construction. They are fairly cheap, but the amount of
space they occupy is generally high compared with the other types. The amount of
heat transfer per section is small, that makes the double pipe heat exchangers a
suitable heat transfer device in applications where a large heat transfer surface is
not required.
The overall heat transfer coefficient, or U-value, refers to how well heat is
conducted through over a series of resistant mediums. Its units are the W/(m2°C)
[Btu/(hr-ft2°F)].
Q = U A ∆Tm
𝑄
OHTC = U = 𝐴 ∆𝑇𝑚
Where
U = overall heat transfer coefficient W/(m2°C) [Btu/(hr-ft2°F)]
Q = heat transfer rate
A = heat transfer surface area
∆Tm= log mean temperature difference (LMTD)
.
The flows inside a heat exchanger can be arranged in various ways to fulfil
different purposes. The possibilities are counter-current flow, co-current flow and
cross-flow,
And for co-current arrangement;
(𝑇 − 𝑇 )−(𝑇 − 𝑇 )
∆Tm = ℎ𝑖 𝑐𝑖𝑇ℎ𝑖− 𝑇ℎ𝑜𝑐𝑖 𝑐𝑜
log(𝑇 )
ℎ𝑜− 𝑇𝑐𝑜
 OBSERVATIONS:
• Temperature at surface = Ts = 90.3 ℃

• Length of pipe = L = 28 cm = 28 × 10⁻² m=0.28m

• Volume of pipe = V = 200 × 10⁻⁶ m³

• Diameter of pipe = D = 8.26 mm = 8.26 × 10⁻³ m
• Area of pipe = A = Π D L = (3.142)(8.26x10-3)(28x10-2)= 7.2668x10-3
• Density= 994.76

TIME Tho Thi Tco Tci VFR

𝒗𝒐𝒍𝒖𝒎𝒆
( )
𝒕𝒊𝒎𝒆
FLOW LOW 26.71 sec 96℃ 102℃ 37℃ 30℃ 7.48 × 10⁻⁶ m³/s
RATE MEDIUM 17.57 sec 97℃ 101℃ 38℃ 30℃ 1.138 × 10⁻⁵ m³/s
FAST 5.56 sec 97℃ 101℃ 33℃ 30℃ 3.597 × 10⁻⁵ m³/s

CALCULATIONS:
FLOW RATE
LOW FLOW RATE MEDIUM FLOW RATE FAST FLOW RATE

𝐓𝐜𝐢 +𝐓𝐜𝐨
𝐅𝐨𝐫 𝐀𝐌𝐓; AMT =
𝟐
30+37 30+38 30+33
AMT = = 33.5 ℃ AMT = = 34 ℃ AMT = = 31.5 ℃
2 2 2

PHYSICAL PROPERTIES AT AMT

𝑘𝑔 𝑘𝑔 𝑘𝑔
• ρ = 994.09 𝑚3 • ρ =993.92 𝑚3 • ρ = 994.72 𝑚3
𝐽 𝐽 𝐽
• Cp =4068.9 • Cp =4068.8 • Cp =4069.6
𝑘𝑔 ℃ 𝑘𝑔 ℃ 𝑘𝑔 ℃
 (𝑻𝒉𝒊 − 𝑻𝒄𝒊 )−(𝑻𝒉𝒐 − 𝑻𝒄𝒐 )
𝐅𝐨𝐫 ∆𝐓𝐦; ∆𝐓m= 𝑻 −𝑻
𝐥𝐨𝐠(𝑻 𝒉𝒊 − 𝑻𝒄𝒊 )
𝒉𝒐 𝒄𝒐

(102−30)−(96− 37) (101− 30)−(97− 38) (101− 30)−(97− 33)

∆Tm = 102− 30 ∆Tm = 101−30 ∆Tm = 101−30
log( 96−37 ) log( 97−38 ) log( 97−33 )

∆Tm = 65.28℃ ∆Tm = 64.81℃ ∆Tm = 155.28℃

For mass flow rate; mFR =VFR × ρ

mfr = 7.48x10-6× 994.09 mfr =1.138x10-5× 993.92 mfr = 3.597x10-5× 994.72
𝑘𝑔 𝑘𝑔 𝑘𝑔
mfr =7.44x10-3 mfr =11.32x10-3 mfr = 3.578x10-2
𝑠 𝑠 𝑠

For Q; Q = mfrCp ∆𝐓

Q=(7.44x10-3)(4175)(37-30) Q= (11.32x10-3) (4175)(38-30) Q=(3.578x10-2)(4175)(33-30)

Q = 211.908 J Q = 368.470 J Q= 436.830 J

𝑸
OVERALL HEAT TRANSFER COEFFICIENT = U =
𝑨 ∆𝑻𝒎
𝑄 𝑄 𝑄
U= U= U=
𝐴 ∆𝑇𝑚 𝐴 ∆𝑇𝑚 𝐴 ∆𝑇𝑚
217.434 378.088 448.145
U=(7.266𝑥10¯³)(65.28) U=(7.266𝑥10¯³)(64.81) U= (7.266𝑥10¯³)(155.28)
W W W
U= 446.756 U=782.464 U= 387.169
m²°C m²°C m²°C
RESULT:
The overall heat transfer coefficient was determined for co-current arrangement and was found
𝐖 𝐖 𝐖
to be 446.756 for slow flow rate, 782.464 for medium and 387.169 for fast flow
𝐦²°𝐂 𝐦²°𝐂 𝐦²°𝐂
rate.

DISCUSSION:
A heat exchanger is a device used to transfer thermal energy (enthalpy) between
two or more environments using hydraulic fluid and working surfaces at different
temperatures. Heat transfer can occur between a solid surface and a liquid, between
solid particles and a liquid, and so on. Normally, two streams flow through the heat
exchanger and heat is transferred from the hot stream to the cold stream. The hot
stream enters the heat exchanger at a relatively high temperature, exits at a low
temperature, enters at a relatively low temperature, and transfers heat to the cold
stream that exits the heat exchanger at a high temperature. The analysis shown here
takes into account steady-state operation and assumes that heat loss to the
environment is negligible compared to the rate at which heat is exchanged between
two streams, called the heat load Q. There are many ways to adjust the flow of
each stream through the heat exchanger, but for modeling purposes we will
simplify these into two possible patterns. One is called a parallel heat exchanger
and the other is called a countercurrent heat exchanger. In parallel mode, both hot
and cold streams enter the heat exchanger at one end and exit at the other end. In
countercurrent mode, current enters from both ends of the heat exchanger.
LAB NO. 08
OBJECT: To determine overall heat transfer coefficient for a double pipe

heat exchanger under counter current arrangement.

THEORY:

The heat-exchange (or heat-utilizing) apparatus is one of the most common and
important elements of power, utility and technological installations. Any
conversion of energy from one type to another, as well as the transfer of energy
from one device to another, is accompanied by the transition of a certain part of the
energy to heat. Therefore, in almost all machines and apparatuses, heat transfer is
important.
Heat exchanger is a device that exchanges the heat between two fluids of different
temperatures that are separated by a solid wall. The temperature gradient , or the
differences in temperature facilitate this transfer of heat Heat exchanger is a device
that exchanges the heat between two fluids of different temperatures that are
separated by a solid wall. The temperature gradient , or the differences in
temperature facilitate this transfer of heat
Counter flow heat exchangers use flows in the opposite direction of each other.
Q = U A ∆Tm
𝑄
OHTC = U = 𝐴 ∆𝑇𝑚
Where
U = overall heat transfer coefficient
Q = heat transfer rate
A = heat transfer surface area
∆Tm= log mean temperature difference (LMTD)
And for counter-current arrangement;
(𝑇 − 𝑇 )−(𝑇 − 𝑇𝑐𝑖 )
∆Tm = ℎ𝑖 𝑐𝑜𝑇ℎ𝑖− 𝑇ℎ𝑜 𝑐𝑜
log(𝑇 )
ℎ𝑜− 𝑇𝑐𝑖
 OBSERVATIONS:
• Temperature at surface = Ts = 90.3 ℃

• Length of pipe = L = 200 × 10⁻² m

• Volume of pipe = V = 200 × 10⁻⁶ m³

• Diameter of pipe = D = 8.26 mm = 8.26 × 10⁻³ m
• Area of pipe = A = Π D L = (3.142)(8.26x10-3)(200x10-2) = 0.0519

TIME Tho Thi Tco Tci VFR

𝒗𝒐𝒍𝒖𝒎𝒆
( )
𝒕𝒊𝒎𝒆
FLOW SLOW 34.33 sec 98℃ 104℃ 29℃ 29℃ 5.82x10-6m³/s
RATE MEDIUM 10.68 sec 100℃ 106℃ 28℃ 29℃ 1.87x10-5m³/s

FAST 6.66 sec 98℃ 105℃ 27℃ 29℃ 3.0x10-5m³/s

CALCULATIONS:

FLOW RATE
LOW FLOW RATE MEDIUM FLOW RATE FAST FLOW RATE
𝐓𝐜𝐢 +𝐓𝐜𝐨
𝐅𝐨𝐫 𝐀𝐌𝐓; AMT =
𝟐
29+29 29+28 29+27
AMT = = 29 ℃ AMT = = 28.5 ℃ AMT = = 28 ℃
2 2 2

PHYSICAL PROPERTIES AT AMT

𝑘𝑔 𝑘𝑔 𝑘𝑔
• ρ = 995.48 𝑚3 • ρ =995.62 𝑚3 • ρ = 995.77 𝑚3
𝐽 𝐽 𝐽
• Cp =4070.6 𝑘𝑔 ℃ • Cp =4070.8 𝑘𝑔 ℃ • Cp =4070.11 𝑘𝑔 ℃
 (𝑻𝒉𝒊 − 𝑻𝒄𝒐 )−(𝑻𝒉𝒐 − 𝑻𝒄𝒊 )
𝐅𝐨𝐫 ∆𝐓𝐦; ∆𝐓m = 𝑻 −𝑻
𝐥𝐨𝐠(𝑻𝒉𝒊 − 𝑻𝒄𝒐 )
𝒉𝒐 𝒄𝒊

(104−29)−(98− 29) (106− 28)−(100−29) (105− 27)−(98− 29)

∆Tm = 104−29 ∆Tm = 106−28 ∆Tm = 105−27
log( 98−29 ) log(100−29) log( 98−29 )

∆Tm = 165.69℃ ∆Tm = 171.41℃ ∆Tm = 169.02℃

For mass flow rate; mFR =VFR × ρ

mfr = 5.82x10-6 × 995.48 mfr = 1.87x10-5 × 995.62 mfr = 3x10-5 × 995.77
𝑘𝑔 𝑘𝑔 𝑘𝑔
mfr =5.79x10-3 mfr =0.018 mfr =0.029
𝑠 𝑠 𝑠

For Q; Q = mfrCp ∆𝐓

Q=(5.79x10-3)(4070.6)(165.69) Q=(0.018)(4070.8)(171.41) Q=(0.029)(4070.11)(169.02)

Q= 3905.11 J Q=12559.96 J Q=19949.96 J

𝑸
OVERALL HEAT TRANSFER COEFFICIENT = U =
𝑨 ∆𝑻𝒎
𝑄 𝑄 𝑄
U= U= U=
𝐴 ∆𝑇𝑚 𝐴 ∆𝑇𝑚 𝐴 ∆𝑇𝑚
3905.11 12559.96 19949.96
U= U= U=
(0.0519)(165.69) (0.0519)(171.41) (0.0519)(169.02)

W W W
U = 454.11 U = 1411.83 U = 2274.24
m²°C m²°C m²°C
RESULT:

The overall heat transfer coefficient was determined for co-current arrangement

and was found to be 572.25 for slow flow rate, 802.89 for medium and 397.19 for

fast flow rate.

DISCUSSION:

Normally, two streams flow through the heat exchanger and heat is transferred
from the hot stream to the cold stream. The hot stream enters the heat exchanger at
a relatively high temperature, exits at a low temperature, enters at a relatively low
temperature, and transfers heat to the cold stream that exits the heat exchanger at a
high temperature. The analysis shown here takes into account steady-state
operation and assumes that heat loss to the environment is negligible compared to
the rate at which heat is exchanged between two streams, called the heat load Q.
There are many ways to adjust the flow of each stream through the heat exchanger,
but for modeling purposes we will simplify these into two possible patterns. One is
called a parallel heat exchanger and the other is called a countercurrent heat
exchanger. In parallel mode, both hot and cold streams enter the heat exchanger at
one end and exit at the other end. In countercurrent mode, current enters from both
ends of the heat exchanger.
LAB NO. 09

OBJECT: To determine overall heat transfer coefficient for a shell and tube heat

exchanger under counter current arrangement.

THEORY:

In a shell and tube heat exchanger, coolant usually flows through the central ‘tube
core’ to cool hot oil, water or air, which passes over and around the tubes. The
direction in which the two fluids travel through the heat exchanger can be either
‘parallel flow’ or ‘counter flow’.

In a counter flow cooling, the incoming cooling medium absorbs heat as the ‘hot’
fluid travels in the opposite direction. The cooling medium heats up as it travels
through the heat exchanger, but as colder water enters the heat exchanger, it
absorbs more heat, reducing the temperature much lower than could be achieved
with parallel flow.

For a shell and tube heat exchanger;

Q = U A F ∆Tm

𝑄
OHTC = U = 𝐴 𝐹 ∆𝑇𝑚

Where

• U = overall heat transfer coefficient

• Q = heat transfer rate

• A = heat transfer surface area

• F = correcting factor (F=P+R)

 𝑇 −𝑇 𝑇ℎ𝑖 −𝑇ℎ𝑜
⸫ P = 𝑇𝑐𝑜 −𝑇𝑐𝑖 ; R =
ℎ𝑖 𝑐𝑖 𝑇𝑐𝑜 −𝑇𝑐𝑖

• ∆Tm= log mean temperature difference (LMTD)

And for counter-current arrangement;

(𝑇ℎ𝑖 − 𝑇𝑐𝑜 )−(𝑇ℎ𝑜 − 𝑇𝑐𝑖 )

∆Tm = 𝑇 −𝑇
log(𝑇ℎ𝑖 − 𝑇𝑐𝑜 )
ℎ𝑜 𝑐𝑖

(𝑇ℎ𝑖 − 𝑇𝑐𝑜 )−(𝑇ℎ𝑜− 𝑇𝑐𝑖 )

And for counter-current arrangement; ∆Tm = 𝑇 −𝑇
log(𝑇ℎ𝑖 − 𝑇𝑐𝑜 )
ℎ𝑜 𝑐𝑖

OBSERVATIONS:
• Temperature at surface = Ts = 90.3 ℃
• Length of pipe = L = 28.9 m
• Diameter of pipes;
▪ D1 = 6.28 mm
▪ D2 = 6.32 mm
▪ D3 = 5.72 mm
▪ D4 = 4.30 mm
▪ D5 = 5.45 mm
𝐷1 +𝐷2 +𝐷3 +𝐷4 +𝐷5
D= = 5.614 mm = 5.614 × 10⁻³ m
5
• Radius of pipe = r = 2.807 × 10⁻³ m
• Volume of pipe = V = 200 × 10⁻⁶ m³
• Area of pipe = A = 5 × 2 Π r = (5)(2)(3.142)( 2.807 × 10⁻³) = 0.088195 m²

TIME Tho Thi Tco Tci VFR

𝒗𝒐𝒍𝒖𝒎𝒆
( )
𝒕𝒊𝒎𝒆
FLOW SLOW 26.47 sec 48℃ 50℃ 39℃ 34℃ 7.55 × 10⁻⁶ m³/s
 RATE MEDIUM 16.17 sec 59℃ 62℃ 42℃ 37℃ 1.23 × 10⁻⁵ m³/s
FAST 4.581 sec 63℃ 67℃ 39℃ 37℃ 4.36 × 10⁻⁵ m³/s

CALCULATIONS:

FLOW RATE
LOW FLOW RATE MEDIUM FLOW RATE FAST FLOW RATE

𝐓𝐜𝐢 +𝐓𝐜𝐨
𝐅𝐨𝐫 𝐀𝐌𝐓; AMT =
𝟐
34+39 37+42 37+39
AMT = = 36.5 ℃ AMT = = 39.5 ℃ AMT = = 38 ℃
2 2 2

PHYSICAL PROPERTIES AT AMT

𝑘𝑔 𝑘𝑔 𝑘𝑔
• ρ = 993.07 • ρ = 991.99 • ρ = 992.54
𝑚3 𝑚3 𝑚3
𝐽 𝐽 𝐽
• Cp = 4068.1 • Cp = 4067.4 • Cp =4067.7
𝑘𝑔 ℃ 𝑘𝑔 ℃ 𝑘𝑔 ℃

FOR MASS FLOW RATE; mFR=VFR × ρ

mfr = 7.55 × 10⁻⁶ × 993.07 mfr = 1.23 × 10⁻⁵× 991.99 mfr = 4.36 × 10⁻⁵× 992.54
𝑘𝑔 𝑘𝑔 𝑘𝑔
mfr =7.497 × 10⁻³ 𝑠 mfr =0.01220 𝑠 mfr =0.04327 𝑠

For Q ; Q = mfrCp(Tco – Tci)

Q = (7.497 × 10⁻³) (4068.1) (5) Q = (0.01220) (4067.4) (5) Q = (0.04327) (4067.7) (2)
 𝐽 𝐽 𝐽
Q = 152.49 𝑠 Q = 248.11𝑠 Q = 352.01 𝑠

(𝑻𝒉𝒊 − 𝑻𝒄𝒐 )−(𝑻𝒉𝒐 − 𝑻𝒄𝒊 )

For ∆𝐓m = 𝑻 −𝑻
𝐥𝐨𝐠( 𝒉𝒊 𝒄𝒐 )
𝑻𝒉𝒐 − 𝑻𝒄𝒊

(50− 39)−(48−34) (62 −42)−(59 − 37) (67 − 39)−(63 − 37)

∆Tm = 50−39 ∆Tm = 62−42 ∆Tm = 67−39
log(48−34) log( 59−37 ) log(63−37)

∆Tm = 28.64 °C ∆Tm = 48.31 °C ∆Tm = 62.14 °C

For F (correcting factor)

𝑻 −𝑻 𝑻𝒉𝒊 −𝑻𝒉𝒐
⸫ P = 𝑻𝒄𝒐−𝑻𝒄𝒊 ⸫ R =
𝒉𝒊 𝒄𝒊 𝑻𝒄𝒐 −𝑻𝒄𝒊
T −T 39−34 T −T 42−37 T −T 39−36
▪ P = Tco−T ci = 50−34 = 0.3125 ▪ P = Tco−T ci = 62−37 = 0.2 ▪ P= Tco−T ci = 67−36 = 0.0967
hi ci hi ci hi ci

Thi −Tho 50−48 Thi −Tho 62−59 Thi −Tho 67−63

▪ R= = 39−34 = 0.4 ▪ R= = 42−37 = 0.6 ▪ R= = 39−36 = 1.333
Tco −Tci Tco −Tci Tco −Tci

F value from chart (1 shell)

F = 1.0 F = 1.0 F = 1.0

𝑸
OVERALL HEAT TRANSFER COEFFICIENT = U = 𝑨 𝑭 ∆𝑻𝒎
152.49 248.11 352.01
U = U= U=
0.088195×1.0×28.64 0.088195×1.0×48.31 0.088195×1.0×62.14
W W W
U = 60.37 m²°C U = 58.23 m²°C U = 64.23 m²°C
DISCUSSION:

Shell and tube heat exchangers are divided into two main systems

Parallel flow heat exchangers reduce temperature, but they are not as efficient as
countercurrent and may require larger heat exchangers to achieve the required
outlet temperature.

On the other hand, countercurrent is much more efficient and can improve heat
transfer performance by up to 15%, depending on flow and temperature. That
means you could use a smaller heat exchanger, space and money!
LAB NO. 10
OBJECT: To determine overall heat transfer coefficient for a shell and tube heat

exchanger under co-current arrangement.

THEORY:

A heat exchanger is a device that transfers heat between two fluids that are
separated by a solid. The shell-and-tube heat exchanger includes a tubular tank and
an integrated tubing section. The heat carriers in the heat exchanger are directed
both parallel and towards each other. Shell-and-tube heat exchangers are used in
the chemical, food, oil and gas and other fields. They are used as evaporators and
condensers. Depending on the operating conditions of the equipment, it is installed
in a vertical or horizontal position

For a shell and tube heat exchanger;

Q = U A F ∆Tm

𝑄
OHTC = U = 𝐴 𝐹 ∆𝑇𝑚

Where

• U = overall heat transfer coefficient

• Q = heat transfer rate

• A = heat transfer surface area

• F = correcting factor (F=P+R)

𝑇 −𝑇 𝑇ℎ𝑖 −𝑇ℎ𝑜
⸫ P = 𝑇𝑐𝑜 −𝑇𝑐𝑖 ; R =
ℎ𝑖 𝑐𝑖 𝑇𝑐𝑜 −𝑇𝑐𝑖

• ∆Tm= log mean temperature difference (LMTD)

 (𝑇ℎ𝑖 − 𝑇𝑐𝑜 )−(𝑇ℎ𝑜 − 𝑇𝑐𝑖 )
∆Tm = 𝑇 −𝑇
log(𝑇ℎ𝑖 − 𝑇𝑐𝑜 )
ℎ𝑜 𝑐𝑖

OBSERVATIONS:

• Temperature at surface = Ts = 90.3 ℃

• Length of pipe = L = 28.9 m
• Diameter of pipes;
▪ D1 = 6.28 mm
▪ D2 = 6.32 mm
▪ D3 = 5.72 mm
▪ D4 = 4.30 mm
▪ D5 = 5.45 mm
𝐷1 +𝐷2 +𝐷3 +𝐷4 +𝐷5
D= = 5.614 mm = 5.614 × 10⁻³ m
5

• Radius of pipe = r = 2.807 × 10⁻³ m

• Volume of pipe = V = 200 × 10⁻⁶ m³
• Area of pipe = A = 5 × 2 Π r = (5)(2)(3.142)( 2.807 × 10⁻³) = 0.088195 m²

TIME Tho Thi Tco Tci VFR

𝒗𝒐𝒍𝒖𝒎𝒆
( )
𝒕𝒊𝒎𝒆
FLOW SLOW 38.61 sec 46℃ 47℃ 37℃ 34℃ 5.18 × 10⁻⁶ m³/s
MEDIUM 23.54 sec 58℃ 59℃ 41℃ 34℃ 8.49 × 10⁻⁶ m³/s
RATE
FAST 10.36 sec 60℃ 64.5℃ 39℃ 34℃ 1.93 × 10⁻⁵ m³/s
CALCULATIONS:
FLOW RATE
LOW FLOW RATE MEDIUM FLOW RATE FAST FLOW RATE

𝐓𝐜𝐢 +𝐓𝐜𝐨
𝐅𝐨𝐫 𝐀𝐌𝐓; AMT =
𝟐
34+37 34+41 34+39
AMT = = 35.5 ℃ AMT = = 37.5 ℃ AMT = = 36.5 ℃
2 2 2

PHYSICAL PROPERTIES AT AMT

𝑘𝑔 𝑘𝑔 𝑘𝑔
• ρ = 993.42 𝑚3 • ρ = 992.72𝑚3 • ρ = 993.07 𝑚3
𝐽 𝐽 𝐽
• Cp = 4068.3𝑘𝑔 ℃ • Cp = 4067.8 𝑘𝑔 ℃ • Cp =4068.1 𝑘𝑔 ℃

For mass flow rate; mFR =VFR × ρ

mfr = 5.18 × 10⁻⁶ × 993.42 mfr = 8.49 × 10⁻⁶× 992.72 mfr = 1.93 × 10⁻⁵× 993.07
𝑘𝑔 𝑘𝑔 𝑘𝑔
mfr =5.145 × 10⁻³ 𝑠 mfr =8.428 × 10⁻³ 𝑠 mfr =0.019166 𝑠

For Q ; Q = mfr Cp(Tco – Tci)

Q = (5.145 × 10⁻³)(4068.3)(3) Q = (8.428 × 10⁻³)(4067.8)(7) Q = (0.019166)(4068.1)(5)
𝐽 𝐽 𝐽
Q = 62.79 𝑠 Q = 239.98 𝑠 Q = 389.84 𝑠

(𝑻𝒉𝒊 − 𝑻𝒄𝒐 )−(𝑻𝒉𝒐 − 𝑻𝒄𝒊 )

For ∆𝐓m = 𝑻 −𝑻
𝐥𝐨𝐠(𝑻𝒉𝒊 − 𝑻𝒄𝒐 )
𝒉𝒐 𝒄𝒊

(47−37)−(46−34) (59−41)−(58 − 34) (64.5 − 39)−(60 − 34)

∆Tm = 47−37 ∆Tm = 59−41 ∆Tm = 64.5−39
log( ) log( ) log( )
46−34 58−34 60−34
 ∆Tm = 25.25 °C ∆Tm = 48.02 °C ∆Tm = 59.28 °C
For F (correcting factor)
𝑻 −𝑻 𝑻𝒉𝒊 −𝑻𝒉𝒐
⸫ P = 𝑻𝒄𝒐−𝑻𝒄𝒊 ⸫ R =
𝒉𝒊 𝒄𝒊 𝑻𝒄𝒐 −𝑻𝒄𝒊
T −T 37−34 T −T 41−34 T −T 39−34
▪ P = Tco−T ci = 47−34 = 0.23 ▪ P = Tco−T ci = 59−34 = 0.28 ▪ P = Tco−T ci = 67−36 = 0.161
hi ci hi ci hi ci

T −T 47−46 T −T 59−58 T −T 64.5−60

▪ R = Thi −Tho= 37−34 = 0.333 ▪ R = Thi −Tho= 41−34 = 0.142 ▪ R = Thi −Tho= = 0.9
co ci co ci co ci 39−34

F value from chart (1 shell)

F = 1.0 F = 1.0 F = 1.0
𝑸
OVERALL HEAT TRANSFER COEFFICIENT = U =
𝑨 𝑭 ∆𝑻𝒎
𝑄 62.79 𝑄 239.98 𝑄 389.84
U = 𝐴 𝐹 ∆𝑇𝑚 = 0.088195×1.0×25.25 U = 𝐴 𝐹 ∆𝑇𝑚 = 0.088195×1.0×48.02 U = 𝐴 𝐹 ∆𝑇𝑚 = 0.088195×1.0×59.28
W W W
U = 28.19 m²°C U = 56.66 m²°C U = 74.56 m²°C

RESULT:

DISCUSSION:

Heat exchangers play an important role in technological processes, energy, oil

refining, manufacturing, transportation, air conditioning, cryogenic and recovery

systems. They also serve as key components of many industrial products available

on the market. All heat exchangers can be classified according to various criteria.
LAB NO. 11
OBJECT: Use of spray dryer for drying milk in order to produce milk

powder.

THEORY:

Spray drying is the principal method employed for the production of milk powders.
For getting the powder, the liquid milk is converted into a milk concentrate or
suspension. This concentrate when dried with the spray of hot air, leaves behind
the milk powder with subsequent evaporation and cooling.

Drying is a mass transfer process that removes water or other solvents from solids,
slurries, or liquids by evaporation. This process is often used as the final
production step before a product is sold or packaged. Often, a heat source and
medium are involved to remove the vapor produced by the process. In organic
products such as foods, grains and medicines, the solvent removed is mostly
water. Food is usually dried with hot air to remove moisture. The air must be hot,
dry and agitated for effective drying. These factors are interrelated and it is
important that each factor is correct (for example, cold or hot moist air is
inadequate). Drying the air is called humidity, and the lower the humidity, the drier
the air. There are two ways to express moisture. The most useful is the ratio of
water vapor in the air to the air that is completely saturated with water. This is
known as Relative Humidity (RH). The relative humidity of completely dry air is
0%, and the relative humidity of completely saturated air with water vapor is
100%. A method for producing skim milk powder that can be easily dispersed by
blowing gas into a high-pressure supply line is described and compared with a
conventional method for producing an instantiated powder. The foam spray drying
process produces a product that can be rapidly dispersed during drying, without
the subsequent aggregation step. Gas injection improves the efficiency of water
removal and enables the drying of skim milk concentrates with a solid content of
up to 60%, greatly improving the performance of the dryer. Reduces the cost of
immediate powder production by requiring only minor equipment changes that do
not affect the efficiency of the dryer for producing standard type powders. Single-
stage spray-dried foam particles differ from two-stage aggregated particles in that
their structure contains gas vesicles, and when reliquefied, the particles float before
they dissolve rapidly, creating more foam on the milk surface. Will be formed.

OBSERVATIONS:

• Milk powder (Nido) = 250 ml

• Water = 750 ml

• Total solids = 20%

• Product with milk powder = 107.43

CALCULATIONS:

Product with milk powder

% Recovery = × 100
Milk powder

107.43
% Recovery = × 100 = 43%
250
RESULT:

We recovered 43% of milk powder.

DISCUSSION:

Milk is very perishable and needs to be stored for later consumption for a variety
of reasons. Drainage prevents the growth of microorganisms and facilitates the
storage and storage of milk components. Spray drying is one of the most
convenient techniques for making milk powder and stabilizing milk components.

Prior to spray drying, the milk undergoes several processes (heat treatment, cream
separation, membrane process, vacuum evaporation, homogenization, etc.). The
chemical, physical, technical, nutritional, functional and microbiological properties
of the final product are affected by many factors such as operating conditions,
dairy product characteristics and storage conditions.