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https://doi.org/10.37358/Rev.Chim.1949

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Revista de Chimie (Rev. Chim.), Year 2022, Volume 73, Issue 3, 97-109

https://doi.org/10.37358/RC.22.3.8539

Arumugam Gopal, Prabhakaran Duraisamy, Thirumarimurugan Marimuthu

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.
Keywords:
convective heat transfer coefficient; pressure drop; Reynolds number; food additives

Issue: 2022, Volume 73, Issue 3
Pages: 97-109
Publication date: 2022/7/29
https://doi.org/10.37358/RC.22.3.8539
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This article is published under the Creative Commons Attribution 4.0 International License
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Cite this article as:
GOPAL, A., DURAISAMY, P., MARIMUTHU, T., Experimental Investigation on Heat Transfer and Pressure Drop Characteristics of Food Additive in Dimple Plate Heat Exchanger, Rev. Chim., 73(3), 2022, 97-109.

Vancouver
Gopal A, Duraisamy P, Marimuthu T. Experimental Investigation on Heat Transfer and Pressure Drop Characteristics of Food Additive in Dimple Plate Heat Exchanger. Rev. Chim.[internet]. 2022 Mar;73(3):97-109. Available from: https://doi.org/10.37358/RC.22.3.8539


APA 6th edition
Gopal, A., Duraisamy, P. & Marimuthu, T. (2022). Experimental Investigation on Heat Transfer and Pressure Drop Characteristics of Food Additive in Dimple Plate Heat Exchanger. Revista de Chimie, 73(3), 97-109. https://doi.org/10.37358/RC.22.3.8539


Harvard
Gopal, A., Duraisamy, P., Marimuthu, T. (2022). 'Experimental Investigation on Heat Transfer and Pressure Drop Characteristics of Food Additive in Dimple Plate Heat Exchanger', Revista de Chimie, 73(3), pp. 97-109. https://doi.org/10.37358/RC.22.3.8539


IEEE
A. Gopal, P. Duraisamy, T. Marimuthu, "Experimental Investigation on Heat Transfer and Pressure Drop Characteristics of Food Additive in Dimple Plate Heat Exchanger". Revista de Chimie, vol. 73, no. 3, pp. 97-109, 2022. [online]. https://doi.org/10.37358/RC.22.3.8539


Text
Arumugam Gopal, Prabhakaran Duraisamy, Thirumarimurugan Marimuthu,
Experimental Investigation on Heat Transfer and Pressure Drop Characteristics of Food Additive in Dimple Plate Heat Exchanger,
Revista de Chimie,
Volume 73, Issue 3,
2022,
Pages 97-109,
ISSN 2668-8212,
https://doi.org/10.37358/RC.22.3.8539.
(https://revistadechimie.ro/Articles.asp?ID=8539)
Keywords: convective heat transfer coefficient; pressure drop; Reynolds number; food additives


RIS
TY - JOUR
T1 - Experimental Investigation on Heat Transfer and Pressure Drop Characteristics of Food Additive in Dimple Plate Heat Exchanger
A1 - Gopal, Arumugam
A2 - Duraisamy, Prabhakaran
A3 - Marimuthu, Thirumarimurugan
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2022
VL - 73
IS - 3
SP - 97
EP - 109
UR - https://doi.org/10.37358/RC.22.3.8539
KW - convective heat transfer coefficient
KW - pressure drop
KW - Reynolds number
KW - food additives
ER -


BibTex
@article{RevCh2022P97,
author = {Gopal Arumugam and Duraisamy Prabhakaran and Marimuthu Thirumarimurugan},
title = {Experimental Investigation on Heat Transfer and Pressure Drop Characteristics of Food Additive in Dimple Plate Heat Exchanger},
journal = {Revista de Chimie},
volume = {73},
number = {3},
pages = {97-109},
year = {2022},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.22.3.8539},
url = {https://revistadechimie.ro/Articles.asp?ID=8539}
}


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