CH2035 FOOD ENGINEERING 2 SEMESTER 1, 2024/2025

TUTORIAL 5 - Types of heat exchangers used in food processing

Q1: A counterflow double-pipe heat exchanger operates with hot water flowing inside the inner pipe and a sauce
flowing in the annular space between the two pipes. The water-flow rate is 2.0 kg/s and it enters at a
temperature of 90◦C. The sauce enters at a temperature of 10◦C and leaves at a temperature of 50◦C while
the water leaves the exchanger at a temperature of 60◦C. Calculate the value of the overall heat-transfer
coefficient expressed in W/m2 · ◦C, if the area for the heat exchanger is 20 m2.

Q2: A double-pipe parallel-flow heat exchanger is used to heat cold tap water
with hot water. Hot water (cp = 4.25 kJ/kg.oC) enters the tube at 85oC at a
rate of 1.4 kg/s and leaves at 50oC. The heat exchanger is not well insulated,
and it is estimated that 3 percent of the heat given up by the hot fluid is
lost from the heat exchanger. If the overall heat transfer coefficient and the
surface area of the heat exchanger are 1150 W/m2·oC and 4 m2,
respectively, determine the rate of heat transfer to the cold water and the
log mean temperature difference for this heat exchanger.

Q3: A stream of vegetable oil (cp = 2.2 kJ/kg·K) is cooled at a rate of 720 kg/h from 150 oC to 40oC in the tube side
of a double-pipe counter-flow heat exchanger. Water (cp = 4.18 kJ/kg · K) enters the heat exchanger at 10oC
at a rate of 540 kg/h. The outside diameter of the inner tube is 2.5 cm, and its length is 6.0 m. Calculate the
overall heat transfer coefficient.

Q4: A counterflow double-pipe heat exchanger is to be used to heat 0.7 kg/s of water (cp = 4.175 kJ/kg · K) from
35 to 90◦C with an oil flow of 0.95 kg/s (density = 900 kg/m3). The oil has a specific heat of 2.1 kJ/kg · ◦C and
enters the heat exchanger at a temperature of 175◦C. The overall heat-transfer coefficient is 425 W/m2 · ◦C.
Calculate the area of the heat exchanger and the holdup volume of oil in the heat exchanger if the mean
residence time is 10 s.

Q5: A counterflow double-pipe heat exchanger is used to heat water from 20 to 40◦C by cooling an oil from 90 to
55◦C. The exchanger is designed for a total heat transfer of 59 kW with an overall heat-transfer coefficient of
340 W/m2 · ◦C. Calculate the surface area of the exchanger.

Q6: A liquid food (specific heat = 4.0 kJ/[kg °C]) flows in the inner pipe of a double-pipe heat exchanger. The liquid
food enters the heat exchanger at 20°C and exits at 60°C. The flow rate of the liquid food is 0.5 kg/s. In the
annular section, hot water at 90°C enters the heat exchanger and flows counter-currently at a flow rate of
1 kg/s. The average specific heat of water is 4.18 kJ/(kg °C). Assume steady-state conditions.
i. Calculate the exit temperature of water.
ii. Calculate log-mean temperature difference.
iii. If the average overall heat transfer coefficient is 2000 W/(m2.°C) and the diameter of the inner pipe is 5
cm, calculate the length of the heat exchanger.
iv. Repeat the above calculations for parallel-flow configuration.

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CH2035 FOOD ENGINEERING 2 SEMESTER 1, 2024/2025

SUGGESTED SOLUTION:
Q1: Q = mwcw∆TW = (2) (4180)(90-60) = 2.508 x 105 W
(𝟒𝟎−𝟓𝟎)
∆𝑻𝑳𝑴 = 𝟒𝟎 = 44.81 oC
𝒍𝒏( )
𝟓𝟎
Q = UA ∆TLM
U = 2.508 x105 /(20 x 44.81) = 279.8 W/m2.oC

Q2: Assumptions: (i) Steady operating conditions exist. (ii) Changes in the kinetic and potential energies of fluid
streams are negligible. (iii) There is no fouling. (iv) Fluid properties are constant.

The rate of heat given up by the hot water is:

The rate of heat picked up by the cold water is:

The log mean temperature difference is:

Q3: Assumptions: (i) Steady operating conditions exist. (ii) The heat exchanger is well-insulated so that heat loss
to the surroundings is negligible and thus heat transfer from the hot fluid is equal to the heat transfer to
the cold fluid. (iii) Changes in the kinetic and potential energies of fluid streams are negligible. (iv) There is
no fouling. (v) Fluid properties are constant.

The rate of heat transfer is:

The outlet temperature of water is:

The logarithmic mean temperature difference is:

The overall heat transfer coefficient is determined from:

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CH2035 FOOD ENGINEERING 2 SEMESTER 1, 2024/2025

Q4: Use heat balance: Q = mcp ∆T

Q = (0.7)(4175)(90-35) = (0.95)(2100)(175 - Te) = 160 740 W
Te = 94.4 oC
∆TLM = (85 – 59.4)/ln(85/59.4) = 71.44 oC
Q = UA ∆TLM,
A = 160740 / (425)(71.44) = 5.294 m2
V = tm / ρ m = 10 / (900 x 0.95) = 0.012 m3

Q5:
∆TLM = (50-35)/(ln (50/35)) = 42.06oC

Q = UA ∆TLM,
A = 59 000 / (340)(42.06) = 4.11 m2

Q6: (i) Use heat balance: Q = mcp ∆T

(ii)

(iii)

(iv)

The length of the heat exchanger, when operated counter-currently, is 6.5 m.

(v)
Assuming that for parallel flow the exit temperature will be
the same as for Counter flow, T e = 70.9°C.

Log-mean temperature difference is calculated:

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CH2035 FOOD ENGINEERING 2 SEMESTER 1, 2024/2025

The log-mean temperature difference for parallel flow is 31.8°C, about 8°C less than that for the counter-current
flow arrangement.

The length can be computed as:

The length of the heat exchanger, when operated as parallel flow, is 8 m. This length of heat exchanger is longer
by 1.55 m to obtain the same exit temperature of hot-water stream as for the counter-flow arrangement.