Pressure heat transfer coefficient, boiling

In the macroscopic heat-transfer term of equation 9, the first group in brackets represents the usual Dittus-Boelter equation for heat-transfer coefficients. The second bracket is the ratio of frictional pressure drop per unit length for two-phase flow to that for Hquid phase alone. The Prandd-number function is an empirical correction term. The final bracket is the ratio of the binary macroscopic heat-transfer coefficient to the heat-transfer coefficient that would be calculated for a pure fluid with properties identical to those of the fluid mixture. This term is built on the postulate that mass transfer does not affect the boiling mechanism itself but does affect the driving force. 

Likewise, the microscopic heat-transfer term takes accepted empirical correlations for pure-component pool boiling and adds corrections for mass-transfer and convection effects on the driving forces present in pool boiling. In addition to dependence on the usual physical properties, the extent of superheat, the saturation pressure change related to the superheat, and a suppression factor relating mixture behavior to equivalent pure-component heat-transfer coefficients are correlating functions. 

Work in connection with desahnation of seawater has shown that specially modified surfaces can have a profound effect on heat-transfer coefficients in evaporators. Figure 11-26 (Alexander and Hoffman, Oak Ridge National Laboratory TM-2203) compares overall coefficients for some of these surfaces when boiling fresh water in 0.051-m (2-in) tubes 2.44-m (8-ft) long at atmospheric pressure in both upflow and downflow. The area basis used was the nominal outside area. Tube 20 was a smooth 0.0016-m- (0.062-in-) wall aluminum brass tube that had accumulated about 6 years of fouhng in seawater service and exhibited a fouling resistance of about (2.6)(10 ) (m s K)/ J [0.00015 (fF -h-°F)/Btu]. Tube 23 was a clean aluminum tube with 20 spiral corrugations of 0.0032-m (lA-in) radius on a 0.254-m (10 -in)... 

On the other hand Bao et al. (2000) reported that the measured heat transfer coefficients for the air-water system are always higher than would be expected for the corresponding single-phase liquid flow, so that the addition of air can be considered to have an enhancing effect. This paper reports an experimental study of non-boiling air-water flows in a narrow horizontal tube (diameter 1.95 mm). Results are presented for pressure drop characteristics and for local heat transfer coefficients over a wide range of gas superficial velocity (0.1-50m/s), liquid superficial velocity (0.08-0.5 m/s) and wall heat flux (3-58 kW/m ). 

The normal practice in the design of forced-convection reboilers is to calculate the heat-transfer coefficient assuming that the heat is transferred by forced convection only. This will give conservative (safe) values, as any boiling that occurs will invariably increase the rate of heat transfer. In many designs the pressure is controlled to prevent any appreciable vaporisation in the exchanger. A throttle value is installed in the exchanger outlet line, and the liquid flashes as the pressure is let down into the vapour-liquid separation vessel. 

This method uses simple, unsophisticated, methods to estimate the two-phase pressure drop through the exchanger and piping, and the convective boiling heat transfer coefficient. The calculation procedure is set out below and illustrated in Example 12.11... 

Effect of pressure Figure 2.40 shows the heat transfer coefficients for film boiling of potassium on a horizontal type 316 stainless steel surface (Padilla, 1966). Curve A shows the experimental results curve B is curve A minus the radiant heat contribution (approximate because of appreciable uncertainties in the emissivities of the stainless steel and potassium surfaces). Curve C represents Eq. (2-150) with the proportionality constant arbitrarily increased to 0.68 and the use of the equilibrium value of kG as given by Lee et al. (1969). 

A liquor containing 15 per cent solids is concentrated to 55 per cent solids in a doubleeffect evaporator operating at a pressure of 18 kN/m2 in the second effect. No crystals are formed. The feedrate is 2.5 kg/s at a temperature of 375 K with a specific heat capacity of 3.75 kJ/kg K. The boiling-point rise of the concentrated liquor is 6 deg K and the pressure of the steam fed to the first effect is 240 kN/m2. The overall heat transfer coefficients in... 

A salt solution at 293 K is fed at the rate of 6.3 kg/s to a forward-feed triple-effect evaporator and is concentrated from 2 per cent to 10 per cent of solids. Saturated steam at 170 kN/m2 is introduced into the calandria of the first effect and a pressure of 34 kN/m2 is maintained in the last effect. If the heat transfer coefficients in the three effects are 1.7, 1.4 and 1.1 kW/m2K respectively and the specific heat capacity of the liquid is approximately 4 kJ/kgK, what area is required if each effect is identical Condensate may be assumed to leave at the vapour temperature at each stage, and the effects of boiling point rise may be neglected. The latent heat of vaporisation may be taken as constant throughout. 

An evaporator, working at atmospheric pressure, is to concentrate a solution from 5 per cent to 20 per cent solids at the rate of 1.25 kg/s. The solution, which has a specific heat capacity of 4.18 kJ/kg K, is fed to the evaporator at 295 K and boils at 380 K. Dry saturated steam at 240 kN/m2 is fed to the calandria, and the condensate leaves at the temperature of the condensing stream. If the heat transfer coefficient is 2.3 kW/m2 K, what is the required area of heat transfer surface and how much steam is required The latent heat of vaporisation of the solution may be taken as being equal to that of water. 

Figure 3.14. The lower ends of fractionators, (a) Kettle reboiler. The heat source may be on TC of either of the two locations shown or on flow control, or on difference of pressure between key locations in the tower. Because of the built-in weir, no LC is needed. Less head room is needed than with the thermosiphon reboiler, (b) Thermosiphon reboiler. Compared with the kettle, the heat transfer coefficient is greater, the shorter residence time may prevent overheating of thermally sensitive materials, surface fouling will be less, and the smaller holdup of hot liquid is a safety precaution, (c) Forced circulation reboiler. High rate of heat transfer and a short residence time which is desirable with thermally sensitive materials are achieved, (d) Rate of supply of heat transfer medium is controlled by the difference in pressure between two key locations in the tower, (e) With the control valve in the condensate line, the rate of heat transfer is controlled by the amount of unflooded heat transfer surface present at any time, (f) Withdrawal on TC ensures that the product has the correct boiling point and presumably the correct composition. The LC on the steam supply ensures that the specified heat input is being maintained, (g) Cascade control The set point of the FC on the steam supply is adjusted by the TC to ensure constant temperature in the column, (h) Steam flow rate is controlled to ensure specified composition of the PF effluent. The composition may be measured directly or indirectly by measurement of some physical property such as vapor pressure, (i) The three-way valve in the hot oil heating supply prevents buildup of excessive pressure in case the flow to the reboiier is throttled substantially, (j) The three-way valve of case (i) is replaced by a two-way valve and a differential pressure controller. This method is more expensive but avoids use of the possibly troublesome three-way valve.

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