Boiling heat transfer and PEC evaluation of helical bellows in vertical grooves

Authors

WANG Jin-feng, School of Food, Shanghai Ocean University, Shanghai 201306, China; Shanghai Cold Chain Equipment Performance and Energy Saving Evaluation Professional Technical Service Platform, Shanghai 201306, China; Shanghai Aquatic Product Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center of Food Science and Engineering of Shanghai Ocean University, Shanghai 201306, China
TENG Wen-qiang, School of Food, Shanghai Ocean University, Shanghai 201306, China
XIE Jing, School of Food, Shanghai Ocean University, Shanghai 201306, China; Shanghai Cold Chain Equipment Performance and Energy Saving Evaluation Professional Technical Service Platform, Shanghai 201306, China; Shanghai Aquatic Product Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center of Food Science and Engineering of Shanghai Ocean University, Shanghai 201306, China
ZHU Sheng-lin, School of Food, Shanghai Ocean University, Shanghai 201306, China
CHANG Wan-ying, School of Food, Shanghai Ocean University, Shanghai 201306, China

Abstract

In this simulation, R32 in the inner tube is heated by the water flowing from the outer tube to make it boil. CFD is used to simulate the boiling heat transfer of the inner spiral bellows with different numbers of vertical grooves. The results showed that compared with the smooth tube, the inner helix corrugated structure enhances the boiling heat transfer but increases the pressure drop of the inner tube. The surface heat transfer coefficient and the inner tube pressure increase to 147% and 221% of the smooth tube, respectively. With the increase of the number of vertical grooves, the surface heat transfer coefficient and the pressure drop of the inner tube first increase and then decrease. When the number of vertical grooves is 16, they reach the maximum value, which are 157% and 261% of the smooth tube respectively. In addition, by analyzing the relationship between enhanced boiling effect and pump loss of different number of vertical grooves, it was found that PEC obtained the maximum value （1.523） when the number of vertical grooves was 16. Therefore, the performance of spiral bellows in vertical grooves is the best when the number of vertical grooves is 16.

Publication Date

5-28-2021

First Page

101

Last Page

106,143

DOI

10.13652/j.issn.1003-5788.2021.05.018

Recommended Citation

Jin-feng, WANG; Wen-qiang, TENG; Jing, XIE; Sheng-lin, ZHU; and Wan-ying, CHANG (2021) "Boiling heat transfer and PEC evaluation of helical bellows in vertical grooves," Food and Machinery: Vol. 37: Iss. 5, Article 18.
DOI: 10.13652/j.issn.1003-5788.2021.05.018
Available at: https://www.ifoodmm.cn/journal/vol37/iss5/18

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