Kubra Bulduk-Sahin , Mustafa Ozturk , Murat Sahin , Ferruh Erdogdu
{"title":"Computational analysis of single-shell-pass shell-and-tube heat exchangers with novel curved baffles and various tube layouts","authors":"Kubra Bulduk-Sahin , Mustafa Ozturk , Murat Sahin , Ferruh Erdogdu","doi":"10.1016/j.ifset.2025.104243","DOIUrl":null,"url":null,"abstract":"<div><div>Segmental and helical baffle designs for shell and tube heat exchangers (STHE) are generally used in industrial processing while curved baffles can be considered within the shell with various tube layouts to improve the shell-side fluid direction and increase heat transfer rate (heat transfer coefficient) and hydraulic (pressure drops) efficiencies. Therefore, the objective of this study was to evaluate the STHE performance by using novel curved baffle designs and tube layouts for heat transfer and hydraulic enhancements.</div><div>For this purpose, a computational approach was applied in an industrial scale STHE geometry, and curved baffles with their radii up to 1000 mm were considered in baffle arrangement configurations with different tube layouts. The computational model was validated with respect to the results of empirical approach and experimental studies, and the validated model was used to determine the effects of baffles numbers and their placement with a curved radius on thermal and hydraulic efficiency. It was demonstrated that the use of novel curved baffles resulted in enhanced heat transfer with lower pressure drops. Optimal curved radius was also determined for baffle placement configurations. While the helical baffles are preferred in designing the STHEs, curved baffles are also possible to use as an alternative choice with their installation and manufacturing flexibilities.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"106 ","pages":"Article 104243"},"PeriodicalIF":6.8000,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1466856425003273","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Segmental and helical baffle designs for shell and tube heat exchangers (STHE) are generally used in industrial processing while curved baffles can be considered within the shell with various tube layouts to improve the shell-side fluid direction and increase heat transfer rate (heat transfer coefficient) and hydraulic (pressure drops) efficiencies. Therefore, the objective of this study was to evaluate the STHE performance by using novel curved baffle designs and tube layouts for heat transfer and hydraulic enhancements.
For this purpose, a computational approach was applied in an industrial scale STHE geometry, and curved baffles with their radii up to 1000 mm were considered in baffle arrangement configurations with different tube layouts. The computational model was validated with respect to the results of empirical approach and experimental studies, and the validated model was used to determine the effects of baffles numbers and their placement with a curved radius on thermal and hydraulic efficiency. It was demonstrated that the use of novel curved baffles resulted in enhanced heat transfer with lower pressure drops. Optimal curved radius was also determined for baffle placement configurations. While the helical baffles are preferred in designing the STHEs, curved baffles are also possible to use as an alternative choice with their installation and manufacturing flexibilities.
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.