Forced convection to laminar flow of liquid egg yolk in circular and annular ducts

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorBernardi, M.
dc.creatorSilveira Jr., V.
dc.creatorTelis, V. R. N.
dc.creatorGabas, A. L.
dc.creatorTelis-Romero, J.
dc.date2014-05-20T15:16:09Z
dc.date2016-10-25T17:49:59Z
dc.date2014-05-20T15:16:09Z
dc.date2016-10-25T17:49:59Z
dc.date2009-06-01
dc.date.accessioned2017-04-05T23:11:15Z
dc.date.available2017-04-05T23:11:15Z
dc.identifierBrazilian Journal of Chemical Engineering. Brazilian Society of Chemical Engineering, v. 26, n. 2, p. 287-298, 2009.
dc.identifier0104-6632
dc.identifierhttp://hdl.handle.net/11449/29929
dc.identifierhttp://acervodigital.unesp.br/handle/11449/29929
dc.identifier10.1590/S0104-66322009000200006
dc.identifierS0104-66322009000200006
dc.identifierWOS:000267513900006
dc.identifierS0104-66322009000200006.pdf
dc.identifier0000-0002-2553-4629
dc.identifierhttp://dx.doi.org/10.1590/S0104-66322009000200006
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/874601
dc.descriptionThe steady-state heat transfer in laminar flow of liquid egg yolk - an important pseudoplastic fluid food - in circular and concentric annular ducts was experimentally investigated. The average convection heat transfer coefficients, determined by measuring temperatures before and after heating sections with constant temperatures at the tube wall, were used to obtain simple new empirical expressions to estimate the Nusselt numbers for fully established flows at the thermal entrance of the considered geometries. The comparisons with existing correlations for Newtonian and non-Newtonian fluids resulted in excellent agreement. The main contribution of this work is to supply practical and easily applicable correlations, which are, especially for the case of annulus, rather scarce and extensively required in the design of heat transfer operations dealing with similar shear-thinning products. In addition, the experimental results may support existing theoretical analyses.
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageeng
dc.publisherBrazilian Society of Chemical Engineering
dc.relationBrazilian Journal of Chemical Engineering
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectEgg yolk
dc.subjectHeat transfer
dc.subjectLaminar flow
dc.subjectNusselt number
dc.titleForced convection to laminar flow of liquid egg yolk in circular and annular ducts
dc.typeOtro


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