CH2035 FOOD ENGINEERING 2 SEMESTER 1, 2024/2025

TUTORIAL 3: - The Basic Modes of Heat Transfer (Part III)

Phase Changes in Heat Transfer

Q1: Water is being boiled at 1 atm abs pressure in a jacketed kettle with steam condensing in the jacket at 115.6oC.
The inside diameter of the kettle is 0.656 m and the height is 0.984 m. The bottom is slightly curved, but it will
be assumed to be flat. Both the bottom and the sides up to a height of 0.656 m are jacketed. The kettle surface
for heat transfer is 3.2 mm stainless steel with a thermal conductivity, k of 16.27 W/m.K. The condensing steam
coefficient hi inside the jacket has been estimated as 10 200 W/m2.K.
(a) Predict the boiling heat transfer coefficient h0 for the vertical surface of the sides of the kettle if the inside
metal surface temperature is 107.65oC.
(b) Predict the total heat transfer.

Q2: A heated vertical plate at a temperature of 107◦C is immersed in a tank of water exposed to atmospheric pressure.
The temperature of the water is 100◦C, and boiling occurs at the surface of the plate. The area of the plate is 0.3
m2. What is the heat lost from the plate in watts?

Q3: A platinum wire of 2.54-cm diameter and 1 m length is submerged in saturated water at 5.3 MPa. What is the
heat flux for a temperature excess of 10◦C?

Q4: A kettle with a flat bottom 30 cm in diameter is available. It is desired to boil 2.3 kg/h of water at atmospheric
pressure in this kettle. Given that the enthalpy of vaporization: hfg =2255 kJ/kg. At what temperature must the
bottom surface of the kettle be maintained to accomplish this?

Q5: Water at 1 atm boils in a stainless-steel kitchen pan with ∆Te =8◦C.
(a) Estimate the heat flux that will be obtained.
(b) If the same pan operates as a pressure cooker at 0.17 MPa, what percent increase in heat flux might be
expected?

Q6: A vertical plate 30 cm wide and 1.2 m high is maintained at 80◦C and exposed to saturated steam (ρv =0.6
kg/m3) at 1 atm.
The physical properties of the film: ρf =964 kg/m3, μf =3.15×10−4 kg/m· s, kf =0.676 W/m· ◦C.
The enthalpy of vaporization: hfg =2255 kJ/kg.
Calculate the heat transfer and the total mass of steam condensed per hour.

Q7: A 50 by 50 cm square vertical plate is maintained at 95◦C and exposed to saturated steam ((ρv =0.6 kg/m3) at 1
atm pressure.
The physical properties of the film: ρf =962 kg/m3, μf =3.0×10−4 kg/m· s, kf =0.684 W/m· ◦C.
The enthalpy of vaporization: hfg =2255 kJ/kg.
Calculate the amount of steam condensed per hour.

Q8: A horizontal tube bank employs 10 columns of tubes, with each column 15 rows high.
The 12-mm-diameter tubes are exposed to condensing steam at 1 atm.
The physical properties of the film: ρf =963 kg/m3, μf =3.06×10−4 kg/m· s, kf =0.678 W/m· ◦C.
The enthalpy of vaporization: hfg =2260 kJ/kg
If the tube wall temperature is maintained at 86◦C, calculate the condensation rate per meter of tube length.

Q9: Steam at 1 atm is to be condensed on the outside of a bank of 10×10 horizontal tubes 2.54 cm in diameter.
The tube surface temperature is maintained at 95◦C.
The physical properties of the film: ρf =962 kg/m3, μf =3.0×10−4 kg/m· s, kf =0.68 W/m· ◦C.
The enthalpy of vaporization: hfg =2255 kJ/kg.
Calculate the quantity of steam condensed for a tube length of 0.61 m.

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CH2035 FOOD ENGINEERING 2 SEMESTER 1, 2024/2025

SOLUTION:
Q1:
(a) The temperature difference, ∆Te = Ts - Tsat = (107.65 - 100 )oC = 7.65 oC
The heat transfer coefficient for boiling at the sides: ho = 7.95 (7.65)3 = 3559.2 W/m2.◦C
Therefore, at sides Q/As = ho ∆Te = 3559.2 (7.65)
= 27 227.9 W/m2

The surface area of the kettle sides, As = D L = (3.142) (0.656 m) (0.656) = 1.35 m2
The heat transfer rate for the kettle sides, Qs = (27 227.9) (1.35) = 36 757.67 W

(b) From EXAMPLE 1, the heat transfer rate for the kettle bottom, QB = 84 716.3 W,
The total heat transfer rate, Qtotal = Qs + QB = 36 757.67 + 84 716.3 = 121 474 W

Q2: The temperature difference, ∆Te = Ts - Tsat = (107 - 100 )oC = 7 oC

The heat transfer coefficient for boiling: ho = 7.95 (7)3 = 2726.85 W/m2.◦C
Therefore, the heat loss per area, Q/As = ho ∆Te = 2726.85 (7)
= 19 087.95 W/m2
The surface area of the plate = 0.3 m2,
The heat transfer rate from the plate surface, Q = (19087.95) (0.3) = 5 726.39 W

Q3: For forced convection boiling inside tubes, the heat-transfer coefficient is then calculated as:
ℎ = (2.55)(10)3 𝑒 5.3⁄1.551
= 77 730 W/m2.oC
The surface area for a 1-m length of tube:
A = Π dL = (3.142) (0.254)(1.0) = 0.0798 m2
The heat transfer is:
Q = h A (Ts – Tsat)
= (77 730)(0.0798)(10)
= 62028 W

Q4: The required heat, Q = ṁ x hfg = (2.3 kg/hr)(2.225 x 106 J/kg) = 5.187 x 106 J/hr = 1441 W

The heat flux from the kettle bottom:

Q/A = 1441 W / (Π (0.15)2) = 20 383 W/m2
Q/A = 5.56 (∆Tx)3
Therefore, ∆Tx = (20 383/5.56)1/3 = 7.78 oC

∆Tx = Ts - Tsat
So, the temperature of the kettle bottom surface, Ts = (100 + 7.78) oC = 107.8 oC

Q5: The nucleate boiling is anticipated, for a horizontal surface, so choose:

The heat flux is:

For operation as a pressure cooker, the value of h is obtained from:

A value 23 percent higher than that obtained at 1 atm.

The corresponding heat flux is:

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CH2035 FOOD ENGINEERING 2 SEMESTER 1, 2024/2025

Q6: The film temperature:

6 3 1/4
(964)(964−0.6)(9.81)(2.255𝑥10 )(0.676)
ℎ̅ = 0.943 [ (1.2)(3.15𝑥10−4 )(100−80)
] = 5075.94 W/m2.oC
As = 1.2 m x 0.3 m = 0.36 m2
Q = (5075.94)(0.36)(100-80) = 36546.8 W
The rate of total mass of steam condensed, ṁ = 36546.8 / (2.225 x 106) = 0.0164 kg/s = 59.04 kg/hr

1/4
(962)(962−0.6)(9.81)(2.255𝑥106 )(0.684)3
Q7: ℎ̅ = 0.943 [ −4 ] = 9084.65 W/m2.oC
(0.5)(3.0𝑥10 )(100−95)
As = 0.5 m x 0.5 m = 0.25 m2
Q = (9084.65)(0.25)(100-95) = 11 355.8 W
The rate of total mass of steam condensed, ṁ = 11 355.8 / (2.225 x 106) = 0.0051 kg/s = 18.4 kg/hr

Q8: The film temperature: Tf =(86+100)/2 = 93oC

No. tubes = 10 x 20 = 200
d = 12 mm, n = 15,

= 6920 W/m2.oC

Q9:

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