Experimental Investigation on Heat Transfer and Pressure Drop Characteristics of Food Additive in Dimple Plate Heat Exchanger

Abstract

The present study attempts to examine the heat transfer and pressure drop aspects of a 11-channel dimple plate heat exchanger with hot water as the hot fluid and sodium benzoate (food preservative) as the cold fluid. The outcome of the mass flow rate of hot and cold fluids on the convective heat transfer coefficient and overall heat transfer coefficient were investigated. Furthermore, the effect of Reynolds number on the pressure drop and the Nusselt number were observed. The experimental results demonstrated that when the mass flow rate of the cold fluid increases, so does the overall heat transfer coefficient and the convective heat transfer coefficient. Convective heat transfer coefficient, overall heat transfer coefficient, pressure drop and Nusselt number were increased when sodium benzoate concentration is varied (0.2, 0.4, 0.6% w/w). A correlation is obtained on the basis of experimental results to estimate the Nusselt number as a function of Reynolds and Prandtl number.