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Enhancement in Heat Transfer by Passive Methods. Enhancement in Brix of Sugar cane Juice
В наличии
| Местонахождение: Алматы | Состояние экземпляра: новый |
Бумажная
версия
версия
Автор: Abhijit Arvind Patil
ISBN: 9786139446681
Год издания: 1905
Формат книги: 60×90/16 (145×215 мм)
Количество страниц: 116
Издательство: LAP LAMBERT Academic Publishing
Цена: 35361 тг
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Аннотация: The present experimental work is conducted for friction factor and pressure drop analysis of uncleaned sugar cane juice using full length twisted tape insert. The test has been conducted on a circular vertical pipe and the insertion of uniformly distributed tape inserts of food grade Stainless Steel, Copper and Aluminium material with different twist ratios of 3.01, 5.06, 6.78 and 8.39. In all it has been experimentally proved to adopt a food grade Stainless Steel material with twist ratio 5.06 for enhancing heat transfer on account of relative pressure drop. The methods are very useful in sugar factory for increasing the rate of evaporation of water and hence to increase the brix rate.
Ключевые слова: enhancement, frictional factor, laminar flow, Twisted Tape, twist ratio (TR), Uncleaned Sugar Cane Juice
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