MODULE 2
• In heat transfer, there are two types of heat
transfer that either steady state or unsteady
state heat transfer in certain food processing
operation.
• Steady state heat transfer means, whatever
heat is coming into the system or the control
volume. We are discussing and the same
amount of heat, the same rate of heat is
going out of the system.
• So, most of the processes where we do the
continuous operation;
• let us say for example, a heat exchanger is
continuously operating and the conditions of
the two fluid that are used in the heat
exchanger is being constant like the inlet
temperature of a milk that is entering in a
heat exchanger and the outlet temperature is
maintained constant and also the other fluid
which is used to cause the heat transfer. So,
that is also inlet and outlet temperature is
maintained constant.
• So, in such process eventually reach a
equilibrium state or a steady state and at the
steady state operation, the whole process
continues.
• In unsteady process, some food process
techniques are such that we eventually stop
the process, when the centre point reaches at
a particular temperature.
• Heat sterilization which is a thermal
processing, which is the preservation
technique.
So, in that normally suppose, we want to sterilize
one can of food. So, we want to see that the
centre temperature should reach the desired
temperature level or the set temperature at which
we want to perform the sterilization. So, in that
case starting from the initial temperature to
the final temperature, that is being designed the
food has to attain that temperature over
duration of time. So, in such cases the unsteady
state heat transfer is required.
For example, if we discuss the immersion of potato
in a boiling water. So, potato must be
having an initial temperature, which is, with respect
to the ambient temperature. Let us say
To and when we immerse it in into boiling water,
the temperature may be near 80oC. So, then it
attains that temperature gradually. So, this
attainment follows, the unsteady state first unless,
it reaches the, equilibrium condition.
Similar case happens for freezing of food. We do
the freezing by exposing the food sample to
chilled air or very-very cool environment. So,
gradually this unsteady state heat transfer starts
to happen in the food material and then
gradually it reaches the steady state condition.
• The temperature difference between two
points in the same medium or between two
mediums which are in thermal contact is
known as the driving force for heat transfer.
• cold canned drink left in a room warms up and
a warm canned drink left in a refrigerator
cools down.
• This is accomplished by the transfer of energy
from the warm medium to the cold one.
• The energy transfer is always from the higher
temperature medium to the lower
temperature one, and the energy transfer
stops when the two mediums reach the same
temperature.
Convection
• Convection is the transfer of heat from one
place to another by the movement of fluids.
• Convection is the mode of heat transfer
between a solid surface and the adjacent
liquid or gas that is in motion, and it involves
the combined effects of conduction and fluid
motion.
Types of Convection
The convective heat transfer may be
1. Forced convection: in which the motion in the fluid medium is
generated by the application of an external force, e.g. by a pump,
blower, agitator etc.
2. Natural or Free convection: The fluid motion is caused
by buoyancy forces that are induced by density differences due to
the variation of temperature in the fluid.
Newton’s law of cooling
where
• h convection heat transfer coefficient, W/m2 °C
• As heat transfer surface area, m2
• Ts temperature of the surface, °C
• T temperature of the fluid sufficiently far from the
surface, °C
The convection 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.
Problem
• A meat slice 10 cm long, 2 cm wide and
initially at a temperature of 80°C is to be
cooled by blowing cold air at 10°C with a
convection coefficient of 1800 W/m2K.
Analyse the heat transfer for this material.
Heat exchanger
• Heat exchangers are devices that facilitate the
exchange of heat between hot fluid and cold
fluid without allowing them to mix and
provide maximum heat transfer rate at
different temperatures.
Different types of heat exchanger
used in the food industry
Classification
HEAT
EXCHANGER
Flow pattern Design and internals
1. Double pipe HE
1. Parallel Flow 2. Shell and Tube HE
2. Countercurrent 3. Plate HE
3. Cross flow 4. Scraped surface HE
1. Double-pipe heat exchanger
• The simplest type of heat exchanger consists of two
concentric pipes of different diameters, called the double-
pipe heat exchanger.
• One fluid in a double-pipe heat exchanger flows through the
smaller pipe while the other fluid flows through the annular
space between the two pipes.
• Two types of flow arrangement are possible in a double-pipe
• heat exchanger: in parallel flow, both the hot and cold fluids
enter the heat exchanger at the same end and move in the
same direction.
• In counter flow, on the other hand, the hot and cold fluids
enter the heat exchanger at opposite ends and flow in
opposite directions. 21
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2. Shell-and-tube heat exchanger
• Shell-and-tube heat exchanger contain a large
number of tubes packed in a shell with their axes
parallel to that of the shell.
• Heat transfer takes place as one fluid flows inside
the tubes while the other fluid flows outside the
tubes through the shell.
• 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 tubes.
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• Note that the tubes in a shell-and-tube heat
exchanger open to some large flow areas
called headers at both ends of the shell,
where the tube-side fluid accumulates before
entering the tubes and after leaving them.
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Shell & Tube Heat Exchanger
TUBESHEET
Baffles
Baffles serve two purposes:
Divert (direct) the flow across the bundle to obtain a higher
heat transfer coefficient.
Support the tubes for structural rigidity, preventing tube
vibration and sagging.
When the tube bundle employs baffles,
the heat transfer coefficient is higher than the coefficient for
undisturbed flow around tubes without baffles.
For a baffled heat exchanger the higher heat transfer
coefficients result from the increased turbulence.
the velocity of fluid fluctuates because of the constricted area
between adjacent tubes across the bundle.
BAFFLES
BAFFLES
BAFFLES
Fluid Allocation : Tube Side
Tube side is preferred under these circumstances:
Fluids which are prone to foul
The higher velocities will reduce buildup
Corrosive fluids are usually best in tubes
high temperature fluids
Toxic fluids to increase containment
Streams with low flow rates to obtain increased velocities and
turbulence
Streams with a low allowable pressure drop
Fluid Allocation : Shell Side
Shell side is preferred under these circumstances:
Viscous fluids go on the shell side, since this will usually
improve the rate of heat transfer.
On the other hand, placing them on the tube side will
usually lead to lower pressure drops.
Low heat transfer coefficient:
Stream which has an inherently low heat transfer
coefficient (such as low pressure gases or viscous liquids),
this stream is preferentially put on the shell-side so that
extended surface ( fins) may be used to reduce the total
cost of the heat exchanger.
Different types of dryer
Drying
• Drying is the process of removing water or
other liquids from a material by evaporation,
often involving heat and a medium to carry
away the vaporized liquid.
Working of drum drier
• During the drying process, the outside of the rotating
drum is coated with a thin layer of the product to be
dried.
• Steam is used to heat the inside of the drum dryer.
The steam-heated drum surface provides a uniform
temperature distribution in order to provide a high-
quality product. In the drying drum, steam
condenses. So that the drum's interior remains as
bare as possible for condensation of the steam,
condensate is continually removed from the drum.
• It is a closed system, so it is impossible for the product to
come into contact with steam or condensate. Depending on
the design of the drum dryer, the drying product is applied
either on the underside or on the top of the main drum.
• A drum dryer rotates, heating the inside and drying the
outside of the product.
• By exposing the product for a short time at a high
temperature, the product is less likely to be damaged. Water
or solvent evaporating from the drum reduces its risk of
damage.
• At last, the dried product layer is scraped off with a knife.
Uses
• Drum dryers are used for drying sticky and
highly viscous liquids and pastes.
• Drying temperature-sensitive items is done
under vacuum, including proteins, vitamins
and malt extracts.
Spray drying process
Spray drying
• Spray drying is a technique to generate
powders by transforming the feed from a
liquid state into a dry form, by spraying the
feed into a hot drying medium. The feed can
be a solution, suspension, dispersion, or
emulsion.
The spray drying process mainly consists of five steps
• Concentration—Before introduced to the spray dryer,
feedstock is usually concentrated.
• Atomization—Favours evaporation to a dry powder, by
having optimum properties.
• Droplet-Air Contact—In the chamber, atomized liquid
contacts with hot gas, leading to evaporation of a majority
of the water or solvent contained in the droplets within a
few seconds.
• Droplet Drying—Water or solvent evaporation takes places.
• Separation—Cyclones, bag filters, and electrostatic
precipitators may be used for the final separation stage.
Define Specific heat (Cp)?
It is defined as the amount of energy required to
raise the temperature of a unit mass of a
substance by 1 degree. It is a measure of a
material’s ability to store thermal energy
CHB4216 Heat Transfer
Plate heat exchanger
Plate Heat Exchanger
• The plate heat exchanger has found wide
application in the dairy and food beverage
industry.
• This heat exchanger consists of a series of parallel,
closely spaced stainless-steel plates pressed in a frame.
Gaskets, made of natural or synthetic rubber, seal the
plate edges and ports to prevent intermixing of liquids.
• These gaskets help to direct the heating or cooling and
the product streams into the respective alternate gaps.
The direction of the product stream versus the
heating/cooling stream can be either parallel flow
(same direction) or counterflow (opposite direction) to
each other.
• Plate heat exchangers are suitable for low-
viscosity liquid foods.
• When using plate heat exchangers, care
should be taken to minimize the deposition of
solid food material such as milk proteins on
the surface of the plates. This deposition, also
called fouling, will decrease the heat transfer
rate from the heating medium to the product.
• For dairy products, which require ultra-high-
temperature applications, the process time is
often limited to 34 h.
• Plate heat exchangers offer the following
advantages:
• The maintenance of these heat exchangers is
simple, and they can be easily and quickly
dismantled for product surface inspection.
Plate heat exchanger
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• An plate and frame (or just plate) heat exchanger,
which consists of a series of plates with corrugated
flat flow passages. The hot and cold fluids flow in
alternate passages, and thus each cold fluid stream is
surrounded by two hot fluid streams, resulting in
very effective heat transfer.
• Also, plate heat exchangers can grow with increasing
demand for heat transfer by simply mounting more
plates.
• They are well suited for liquid-to-liquid heat
exchange applications, provided that the hot and
cold fluid streams are at about the same pressure
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Applications of Plate Heat Exchangers
• Applications of plate heat exchangers include:
• Lube Oil Coolers
• Batch Heating and Cooling
• Heat Recovery Interchangers
• Waste and Recovery
• Application in the food industry
• When the plate heat exchanger was first introduced, it
was adopted by the food industries such as dairy and
beverages. In addition to high heat transfer efficiency,
convenient cleaning, and good sanitary conditions, the
plate heat exchanger can integrate several processes of
heating, sterilization, cooling, and heat recovery, which
is difficult for other heat exchange equipment to
achieve. 57
Advantages of Plate Heat Exchangers
• Some of the advantages of the plate heat
exchanger include:
1. These types of heat exchangers have a large
heat transfer rate than the Shell and Tube
heat exchangers
2. The plate heat exchangers are smaller than
the Shell and Tube heat exchangers.
3. They have a small fouling factor
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Disadvantages
• high pressure drop and heat resistance of the
sealing material, which limits the operating
temperature
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Application of heat exchanger in
food industry
Application of heat exchanger in food industry
Viscous liquid always put in the inner tube, for easy
cleaning and sanitation as these are important parts
in the food industry. Sauce industry, heating in
order to lower the products viscosity
Oils
• for heating or cooling, for refining edible oil
Dairy products
• pasteurization and sterilization
• In Food industry, for production of juices,
hazel nut pastes, yoghurts and beverage
Industry for production of ethanol, vinegar.
Cryogenic processes and sterilization
techniques also employ heat exchangers to a
large extent.
LMTD
• The logarithmic mean temperature difference
ΔTlm is an exact representation of the average
temperature difference between the hot and
cold fluids. It truly reflects the exponential
decay of the local temperature difference.
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Calculation
In an industry, 0.6 kg/sec of oil (Cp = 2500 J/kg
K) is to be cooled in a counter flow heat
exchanger from 110C to 35C by the use of
water (Cp = 4184 J/kg K) entering at 20C. The
overall heat transfer coefficient is 1500 W/m2 K.
If the exit temperature of water is not to exceed
80C. Evaluate (i) water flow rate (ii) The heat
transfer surface area required.
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Answer
Q = (0.6)(2500)(383-308)
Q = 112500 W
112500 = (mc) (4188)(353-293)
Water flow rate mc = 0.448 kg/s
Area (A) = 3.465 m 2
Drying
• Drying is removal of moisture by evaporation
from solid or liquid material to a very low
moisture level
Dehydration
• By reducing the water content of a food
product to very low levels, the opportunity for
microbial deterioration is eliminated.
Solar dryer
• A solar dryer is another technology to harness
the solar energy that is used to dry fruits,
vegetables, and crops for preservation. Solar
dryers are of two types: direct and indirect. In
direct solar dryers, the substance that is to be
dehydrated is exposed to the sunlight in a vast
field. Indirect solar dryers consist of an insulated
box coated inside with a black absorption surface,
an air inlet and an air outlet, and a single- or
double-glazed glass
• . A solar dryer works on the principle of the
density differential. The inlet air hole is at the
lower side for the entrance of the cold air and the
outlet air is at the upper side of the opposite
wall. The sunlight coming through the glazing
keeps the inner environment warm, which
dehydrates the substance. The cold air takes the
hot air enriched with moisture content from the
box and, because of the difference in the density,
the air is ventilated through the hot air outlet.
Tray Dryer
These types of drying systems use trays or similar product
holders
to expose the product to heated air in an enclosed space. The
trays
holding the product inside a cabinet or similar enclosure are
exposed to heated air so that dehydration will proceed. Air
movement
over the product surface is at relatively high velocities to ensure
that heat and mass transfer will proceed in an efficient manner.
A slight variation of the cabinet dryer incorporates a vacuum
within
the chamber. This type of dehydration system uses a
vacuum to maintain the lowest possible vapor
pressure in the
space around the product. The reduction in
pressure also reduces
the temperature at which product moisture
evaporates, resulting in
improvements in product quality.
Freeze-Drying
Freeze-drying is accomplished by reducing the product
temperature
so that most of the product moisture is in a solid state,
and by
decreasing the pressure around the product, sublimation
of ice can
be achieved. When product quality is an important factor
for consumer
acceptance, freeze-drying provides an alternative
approach for
moisture removal.
the mass
transfer will occur in the dry product layer. The diffusion
of water
vapor would be expected to be the rate-limiting process
because of the
low rates of molecular diffusion in a vacuum.
The advantages of the freeze-drying process are superior
product
quality resulting from low temperature during
sublimation and the
maintenance of product structure.