Numerical Modeling of Fluid Flow and Heat Transfer Through Helical Tube

This study is focused on the numerical investigation of fluid flow and heat transfer in a helical tube of continuous flow microwave heating. A numerical model is developed to predict the flow distribution, skin friction coefficient, pressure drop and heat flux of liquid food products (Newtonian as well as non-Newtonian products) heated in the helical tube using ANSYS software. The simulated temperature distribution and energy distribution are verified with experimental studies published in the literature. Comparison of the simulated temperature distribution with the experimental data for Distilled water, CMC-0.5%, and CMC-1% are in good agreement. Mesh refinement is studied. Fluid flow simulation has been performed for different fluids (Apple sauce, Tomato sauce, Skim milk, Distilled water, CMC-0.5%, and CMC-1% solutions) at different flow rates (1, 2, 3, 4 and 5 L/min) in helical tubes with pitch lengths 0.124 m, 0.062 m and 0.186 m respectively. The skin friction coefficient and pressure drop of the fluids across the three tubes at the mentioned flow rates are obtained and compared graphically. Heat flux required by Apple sauce, Tomato sauce, and Skim milk to attain 60 degrees C at the outlet is obtained. The viscous model used for the simulation is the laminar model.