This thesis investigates the performance of compact brazed plate heat exchangers (CBE) operating as evaporator in heat pump applications. The thesis, and the performances investigated, has been divided into three main sections; One zone evaporator performance; Two zone evaporator performance; and finally Local performance. The 'One zone evaporator performance' section considers the evaporator as one "black box". It was found that "approaching terminal temperatures" were obtained as low overall heat flux is employed. It was also found that the total area averaged film heat transfer coefficient was affected by changes of the brine mass flow rate. This indicates that the widespread Wilson plot method may not be used to determine flow boiling heat transfer coefficients. Further, it seems that co- and counter-current flow configuration performs equally well if the superheat is kept low. A numerical simulation of the above investigations indicates that a nucleate boiling model better predicts the performance compared to a convective evaporation model. Finally, the significant impact of the refrigerant inlet distributor design was illustrated using several CBEs with different inlet geometries but with identical heat transfer surfaces. The 'Two zone evaporator performance section' considers the evaporator as two "black boxes", i.e. the boiling and superheating boxes. Thermochromic liquid crystals (TLC) was used to determine the boiling heat transfer area. The resulting flow boiling heat transfer coefficient was found to correlate with heat flux. The superheated heat transfer area was then estimated using single phase correlations. It was observed that the TLC measurements and the predicted superheating area did not agree. Possible causes for this deviation were discussed. The most likely explanation found was the presence of mist flow at the higher vapor quality range in the boiling section of the evaporator. The 'Local Performance' section considers local pressure drop and flow boiling heat transfer. The Chisholm parameter was found not to be a constant and was found to correlate well with the kinetic energy per volume. The resulting predictions of the pressure drop were better than ± 10%. The resulting local flow boiling heat transfer coefficient, at different vapor quality, mass flux and heat flux, was compared to flow boiling correlations available in the literature. It was found that the saturated nucleate pool boiling correlation by Cooper (1984) and narrow channel flow boiling correlations (Tran 1999, Lazarek and Black 1982) predicted the experimental data better than several traditional flow boiling correlations, developed for larger tubes. / QC 20100524

A pasteurização é um processo térmico para inativar micro-organismos patogênicos e deterioradores em alimentos líquidos. O controle do processo é fundamental para a manutenção da temperatura de pasteurização, de forma que a modelagem dinâmica se torna útil no desenvolvimento, nos testes de controladores e nos procedimentos de operação. O objetivo deste trabalho foi o desenvolvimento e a validação experimental da modelagem dinâmica de um pasteurizador a placas com três seções de troca térmica para estudar sua operação em regime transiente. A modelagem consiste em balanços diferenciais de energia entre canais e placas do trocador, perda de calor para o ambiente do tubo de retenção e conexões e as respectivas condições iniciais e de contorno. Os coeficientes de troca térmica do equipamento foram determinados experimentalmente. Na simulação foram adotados métodos de diferenças finitas e a resolução matemática foi realizada através do software gPROMS. O modelo foi aplicado para representar o comportamento de um pasteurizador a placas de escala laboratorial (Armfield FT43A), operando em duas condições: sem e com a influência da incrustação na seção de aquecimento do trocador. Para a validação do modelo foram realizados ensaios experimentais da partida e de perturbação das vazões de alimentação do processo. Foram inseridos termopares em diversos pontos do equipamento e as temperaturas foram registradas com um sistema de aquisição de dados. Para estudar a influência da incrustação na pasteurização, foram realizados ensaios experimentais com dois tipos de leite para se ter alta e baixa incrustação. As placas do trocador foram pesadas e fotografadas antes e depois dos ensaios de incrustação para avaliar o depósito formado. Foram utilizados modelos genéricos de incrustação para a simulação desse efeito sobre o processo de pasteurização. Através da comparação dos resultados experimentais e simulados foi verificada que a modelagem matemática para a operação transiente do processo de pasteurização analisado foi muito satisfatória. / Pasteurization is a thermal process used to inactivate pathogenic and deteriorative microorganisms in liquid foods. Process control is essential for the temperature maintenance of pasteurization, so that the dynamic model is an important tool in the development, controller tests, and also in the procedure of operation. The aim of this work was the development and experimental validation of the dynamic model of a plate pasteurizer with three sections of heat exchange studying the transient state operation. The model consists of differential equations of thermal energy balance between channels and plates of heat exchanger, heat loss to the environment of the holding tube and connections and their respective initial and boundary conditions. The heat transfer coefficients of plate heat exchanger and tubes were determined experimentally. In the simulation, finite difference methods were adopted and the math solving was performed using the gPROMS software. The model was applied to represent the behavior of a plate pasteurizer in laboratory scale (Armfield FT43A), operating in two conditions: free of fouling and with fouling influence on the heating section of the heat exchanger. Experimental tests of the start-up and of disturbances in flow rates of the process were performed for the model validation. Thermocouples were inserted at various points of the equipment and the temperatures were recorded with a data acquisition system. In order to study the influence of the fouling, experimental tests were performed with two kinds of milk to obtain high and low fouling. Plates of the heat exchanger were weighed and photographed before and after of the fouling tests for evaluate the deposit formed. Generic models of fouling were used to simulate the effect of fouling on the pasteurization process. Through the comparison of experimental and simulated results, it was verified that the mathematical modeling for the transient operation of the pasteurization process was very satisfactory.

Orientadores: Antonio Marsaioli Junior, Mirna Lucia Gigante / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-08T23:21:42Z (GMT). No. of bitstreams: 1 Souza_PolianaMendesde_M.pdf: 840297 bytes, checksum: 126db6034bb7ca2da7822e822b9045d0 (MD5) Previous issue date: 2007 / Resumo: O leite é um dos alimentos mais completos da natureza devido ao seu elevado valor nutritivo, como riqueza de proteínas, gordura e vitaminas; por esta mesma razão o leite é um excelente substrato para uma grande gama de microorganismos. A pasteurização visa eliminar os microorganismos patogênicos, e reduzir ao máximo a flora banal; no entanto os métodos atuais de aquecimento causam degradação nutricional e sensorial já que o leite é exposto às superfícies de troca térmicas superaquecidas. O leite pasteurizado pode beneficiar-se de melhorias na sua qualidade usando-se a energia de microondas como fonte de aquecimento. O objetivo deste trabalho foi estudar comparativamente os processos de pasteurização por microondas e clássica quanto aos aspectos físico-químicos, microbiológicos e sensoriais. Foram realizados três processamentos sendo que em cada processamento o leite foi pasteurizado (72-75ºC/15-20s) simultaneamente em trocador de calor de placas e em sistema de microondas, refrigerado (4±1ºC), envasado em embalagens plásticas de polietileno e armazenado em câmara refrigerada (4±1ºC). O leite cru foi analisado quanto a pH, acidez titulável, extrato seco total, gordura, nitrogênio total, nitrogênio solúvel em pH 4,6 e em TCA 24%, contagem de microorganismos mesófilos e psicrotróficos. O leite pasteurizado foi analisado quanto a fosfatase, peroxidase, pH, acidez titulável, extrato seco total, gordura, nitrogênio total, nitrogênio solúvel em pH 4,6 e em TCA 24%, coliformes a 30-35ºC e a 45ºC, Salmonella spp, contagem de microorganismos mesófilos e psicrotróficos. Durante o armazenamento refrigerado amostras dos leites pasteurizados foram avaliadas quanto a pH, acidez titulável, nitrogênio total, nitrogênio solúvel em pH 4,6 em TCA 24%, contagem de microorganismos mesófilos e psicrotróficos. O leite produzido no terceiro processamento foi analisado sensorialmente para determinação de diferença e de aceitação das amostras, nos dias 1, 5, 7, 9, 12 e 14 da vida de prateleira. No terceiro processamento também foi feita a determinação do diâmetro dos glóbulos de gordura dos leites. O final da vida de prateleira do leite pasteurizado foi estabelecido como sendo o primeiro dia em que as amostras apresentassem contagem total me microorganismos aeróbios mesófilos superior a 8 x 104 UFC/mL. A pasteurização por microondas mostrou-se eficaz, já que obteve contagens microbiológicas dentro dos padrões estabelecidos em legislação; e mostrou-se mais eficiente do que a pasteurização clássica, já que atingiu 14 dias de vida de prateleira contra 11 dias atingidos pelo leite pasteurizado em trocador de calor de placas. Não foram observadas diferenças significativas entre a pasteurização por microondas e em trocador de calor de placas quanto às características físico-químicas do leite. No entanto houve diferenças significativas entre as amostras de ambos os sistemas quanto à contagem de microorganismos mesófilos e psicrotróficos, a contagem média de microorganismos mesófilos no leite pasteurizado por microondas foi de 4,7 x 101 e de microorganismos psicrotróficos foi de 1,8 x 100 enquanto que esses valores para o leite para o leite pasteurizado em trocador de calor de placas foram respectivamente 2,7 x 102 e 5,4 x 100. As amostras diferiram significativamente no decorrer da vida de prateleira quanto ao pH, caseína (%PV) e quanto à aceitabilidade sensorial, sendo que as notas médias atribuídas pelos provadores para as amostras pasteurizadas por microondas foram superiores àquelas pasteurizadas em TCP. Observaram-se também diferenças significativas entre os diâmetros dos glóbulos de gordura obtidos nos diferentes processos, evidenciando-se que o processamento por microondas promoveu a homogeneização do leite, sem que tenha sido realizada esta etapa durante os processamentos / Abstract: Milk is one of most complete foods of the nature due to raised nutritional value, as wealth of proteins, fat and vitamins; for this same reason milk is an excellent substract for a large gamma of microorganisms. The pasteurization aims to eliminate the pathogenic microorganisms, and to reduce to the maximum the banal flore; however the current methods of heating cause nutricional and sensorial degradation since milk is expose to the overheated surfaces of thermal exchange. Pasteurized milk can benefit of improvements in the quality using the energy of microwaves as heating source. The objective of this work was to comparatively study the processes of pasteurization by microwaves and by classical method in the physicist-chemistries, microbiological and sensorial aspects. Three processes had been carried through being that in each processing milk was pasteurized (72-75ºC/15-20s) simultaneously in an plate heat exchanger and in a microwave system, then cooled (4±1ºC), packed in polyethylene plastic and stored in cooled chamber (4±1ºC). Raw milk were evaluated with respect to the pH, acidity, total dry extract, fat, total nitrogen, soluble nitrogen in pH 4,6 and in TCA 24%, counting of mesophiles and psychrotrophs microorganisms. Pasteurized milk were evaluated with respect to phosphatase, peroxidase, pH, acidity, total dry extract, fat, total nitrogen, soluble nitrogen in pH 4,6 and in TCA 24%, coliforms 30-35ºC and 45ºC, Salmonella spp, counting of mesophiles and psychrophs microorganisms. During the refrigerated storage samples of pasteurized milk were evaluated with respect to pH, acidity, total nitrogen, soluble nitrogen in pH 4,6 in TCA 24%, counting of mesophiles and psychrotrophs microorganisms. The milk produced in the third processes were sensorial analyzed for determination of difference and acceptance of the samples, in days 1, 5, 7, 9, 12 and 14 of the shelf life. In the third processes also was made the determination of the diameter of globules of fat of milk. The end of the shelf life of pasteurized milk was established as the first day in which the samples presented a total count of aerobic mesophilic microorganisms above 8 x 104 UFC/mL. The microwaves pasteurization revealed to be efficient, since it got microbiological counts established in legislation; and revealed to be more efficient then the classic pasteurization, since it reached 14 days of shelf life against 11 days reached by the milk pasteurized in the plate heat exchanger. Were not observed significant differences between the pasteurization by microwaves and in heat plate exchanger with respect to the physicist-chemistries characteristics of milk. However there were significant differences between the samples with respect to the counting of mesophiles and psycrotrophs microorganisms, the average counting of mesophiles microorganisms in the milk pasteurized by microwaves was of 4,7 x 101 and psycrotrophs microorganisms was of 1,8 x 100 while these values for the milk pasteurized in heat plate exchanger were respectively 2,7 x102 and 5,4 x 100. The samples were during the shelf life as respect with the pH, the casein (%PV) and the sensorial acceptability, being average notes attributed by the panel higher to the microwaved. Also were observed significant differences between the diameters of fat globules in the different treatments, showing that the microwave processing promoted the homogenization of milk / Mestrado / Mestre em Engenharia de Alimentos

O principal objetivo do trabalho foi o desenvolvimento de um modelo matemático de um pasteurizador a placas visando a determinação da distribuição de temperatura e de letalidade ao longo dos canais do trocador de calor em todas as suas seções, nas conexões tubulares e no tubo de retenção para a avaliação do decaimento logarítmico da concentração de um microorganismo alvo ou da atividade de uma enzima alvo em um processo de pasteurização contínua. A modelagem matemática foi composta pelo balanço diferencial de energia e letalidade nos canais do trocador, no tubo de retenção e nas suas conexões, levando em conta a perda de calor para o ambiente nos tubos. O modelo construído apresentou um conjunto de equações diferenciais ordinárias de primeira ordem e sua resolução foi feita pelo método das diferenças finitas usando o software gPROMS. Um estudo de caso foi analisado e a modelagem descreveu de forma coerente o processo térmico e a letalidade e futuramente ela poderá ser utilizada para a otimização do processo de pasteurização em trocadores de calor a placas, visando a obtenção de produtos seguros e de alta qualidade. A verificação do processo de pasteurização que o modelo desenvolvido contempla foi realizada a partir da validação experimental utilizando um integrador tempo-temperatura e ensaios laboratoriais com indicador enzimático (fosfatase alcalina em tampão fosfato), que mostraram que o modelo desenvolvido se aproxima de maneira satisfatória dos resultados reais. / The main objective of this study was to develop a mathematical model in a plate pasteurizer in order to determine the temperature and lethality distribution along the channels of the heat exchanger in all its sections, in tubular connections and holding tube evaluating the logarithmic decay in concentration of a target microorganism or enzyme activity in a continuous pasteurization process. Mathematical modeling was composed of the differential energy balance and lethality in the channels of the exchanger, the holding tube and its connections, taking into account the heat loss to the environment in the tubes. The constructed model presented a set of ordinary differential equations of first order and its resolution was made by the finite difference method using the gPROMS software. A case study was analyzed and the modeling described the thermal and the lethality process very well and in the future it can be used to optimize the process of pasteurization in plate heat exchangers, aiming the achievement of safe and with high quality products. A verification of the pasteurization process that the model developed contemplates has been performed based on experimental validation using time-temperature integrator and testing with enzymatic indicator (alkaline phosphatase in phosphate buffer), which showed that the model developed satisfactorily approximates the actual results.

A fim de garantir a inocuidade, alguns alimentos industrializados são termicamente tratados por um processo contínuo denominado pasteurização, o qual visa inativar os micro-organismos patogênicos, mantendo, ao mesmo tempo, a sua qualidade sensorial e nutricional. Essa operação é aplicada a produtos como sucos, leite, cervejas, polpas, entre outros. A modelagem matemática deste processo tem como intuito auxiliar no entendimento, controle e posterior otimização desta operação. O principal objetivo deste trabalho foi o desenvolvimento da modelagem do processo contínuo da pasteurização HTST do leite e a validação experimental do modelo empírico da incrustação do produto nas placas do trocador de calor, em malha aberta (sem PID). A modelagem fenomenológica foi composta por balanços diferenciais de energia, para temperatura, e de material, para letalidade, nos canais, nas placas, no tubo de retenção e nas conexões do pasteurizador. Também foi realizada a modelagem empírica da incrustação do leite na seção de aquecimento. Os modelos desenvolvidos representam um conjunto de equações diferenciais ordinárias de primeira e segunda ordem, o qual foi resolvido pelo método das diferenças finitas, pelo uso do software gPROMS. O modelo foi aplicado para representar o comportamento de um pasteurizador a placas de escala laboratorial, com e sem incrustação, com e sem perturbações no sistema e durante a partida do equipamento, através de estudo de caso. Os dados simulados foram apresentados pela distribuição unidimensional e temporal de temperatura e da letalidade do tratamento, ao longo do processo, e do perfil do coeficiente global de troca térmica na seção de aquecimento. Para a validação do modelo de incrustação foi realizado um ensaio experimental da pasteurização de solução proteica (similar ao leite). Inseriu-se termopares em diversos pontos do equipamento e as temperaturas foram registradas ao longo do tempo. As placas do trocador foram pesadas e fotografadas antes e depois do teste para controle da quantidade de material depositado. A partir dos resultados laboratoriais, fez-se o ajuste dos parâmetros do modelo de incrustação, simulando novamente. Esses resultados foram comparados aos experimentais, sendo, então, o modelo validado. / In order to guarantee harmlessness, some processed foods are thermally treated in a continuous process named pasteurization, in which the purpose is to eliminate pathogenic microorganisms, while avoiding sensorial and quality losses. This operation is used in products such as juice, beers, milk and dairy food, pulp, and so on. Mathematical modeling of this process seeks to help its understanding, controlling, and optimization. Thus, the aim of this work was to develop and simulate a model of a continuous process pasteurization, and to conduct the experimental validation of a fouling model in the plates of the heat exchanger plates, without a process controller (PID). The phenomenological modeling was composed by differential energy and material balances, for temperature and lethality, respectively, in the channels, plates, holding tube and its connections of the pasteurizer. It was also developed an empirical fouling model for the product in the heating section. All these models represent a set of first and second order differential equations which were solved by a finite difference method through the gPROMS software. This modeling was used to express the behavior of a laboratory scale plate pasteurizer, with and without fouling, with and without system disturbances and during the equipment startup, in a case study. The simulated data was presented by the unidimensional spatial and temporal distribution of temperature and lethality along the process, and overall heat transfer coefficient profile in the heating section. To validate the fouling model, an experimental test by using a protein solution (similar to cow milk) was conducted. The temperature logging over time was done by various thermocouples inserted in the pasteurizer. All the plates were weighed and photographed before and after the tests to quantify the amount of deposits. From laboratory results, fouling model parameters were adjusted and simulation was performed again. These results were compared to the experiments, being the model validated adequately.

[pt] O uso da pasta de gelo começou recentemente a ser aplicado em sistemas de refrigeração e condicionamento de ar. Como principais vantagens deste fluido, podem ser citados: a possibilidade de armazenar calor latente do gelo e a possibilidade de ser bombeado como a água fria. Assim, o pasta de gelo pode ser usado para o armazenamento térmico no lugar da água fria ou do gelo, desde que, até determinadas concentrações, possa ser bombeado através dos trocadores de calor. Para que esta tecnologia seja aceita extensamente, informações de engenharia são requeridas nas características de transporte nos equipamentos de troca de calor. Um dispositivo experimental foi desenvolvido para estudar os coeficientes de transporte do pasta de gelo em um trocador de calor de placas, utilizando água como carga térmica a resfriar. Foram investigadas várias situações para diferentes frações iniciais e vazões do pasta de gelo. As condições de entrada da carga térmica, foram mantidas constantes. São monitoradas a temperatura, a queda de pressão, a fração do gelo sólido e a vazão do pasta de gelo no trocador de calor, assim como a vazão e a de temperatura na parte da carga térmica. Os resultados mostram que o coeficiente global de troca de calor aumenta com aumento da fração inicial do gelo. A capacidade do resfriamento do trocador de calor aumenta consideravelmente, em relação da água, quando a pasta de gelo, é utilizada como fluido secundário. Finalmente, a queda de pressão aumenta com o aumento da fração inicial de gelo. / [en] The use of the ice slurry is recently applied in the refrigeration and air conditioning systems. Advantages such as the possibility to store latent heat on ice and the possibility of being pumped as cold water can be considered. Ice slurries can be used both for cold storage in place of chilled water or ice and as a secondary refrigerant since, up to certain concentrations, they can be pumped directly through distribution pipeworks and heat exchangers. For ice slurries to become more widely accepted, however, more engineering information is required on fluid flow and heat transfer characteristics. An experimental device was developed to study the transport properties of the ice slurry in plate heat exchangers. Several situations were investigated for different initial fractions and flows of ice slurry. The conditions of the thermal load (pure water), had been kept constant. The temperature field, the pressure loss, the initial fraction and the flow of ice slurry are monitored in the heat exchanger, beyond the flow and the temperature field is monitored in the part of the thermal load. The overall heat transfer coefficient, increases in function of the initial ice fraction. The capacity cooling of the heat exchanger increases with the use of ice slurry when compared to pure water. Finally can be showed that the loss of pressure increases for higher initial ice fraction.

Les machines frigorifiques à absorption ammoniac-eau sont prometteuses dans les domaines de la climatisation solaire et de la valorisation des rejets thermiques pour l’industrie. Pour permettre à ces machines de devenir compétitives par rapport aux systèmes à compression mécanique de vapeur, l’amélioration de leur efficacité et la baisse de leur coût sont nécessaires. C’est dans ce contexte que s’inscrit ce travail de thèse.L’étude se concentre sur l’absorbeur qui est un des composants les plus critiques de la machine à absorption en matière de taille, de coût et d’efficacité. L’objectif est d’étudier numériquement et expérimentalement les transferts couplés de masse et de chaleur dans l’absorbeur dans le but de prédire et d’améliorer ses performances.Deux absorbeurs à film tombant sont étudiés, dans lesquels la solution pauvre et la vapeur entrent en haut et le fluide caloporteur entre en bas. Le premier est un échangeur à plaques soudées et le deuxième est un échangeur à plaques et joints avec des dimensions et des profils de plaques différents.L’analyse expérimentale de ces deux absorbeurs est réalisée dans des conditions réelles de fonctionnement sur un prototype instrumenté de machine à absorption ammoniac-eau de 5 kW. Ce dispositif permet une analyse globale des débits de vapeur absorbés, des flux thermiques évacués et des efficacités d’absorption. Une analyse plus locale est aussi réalisée à l’aide de mesures de températures à l’intérieur des canaux de refroidissement dans l’absorbeur plaques et joints. Les résultats montrent une importante corrélation entre la puissance frigorifique produite par la machine à absorption et les performances de l’absorbeur. Mais ce prototype étant une machine réelle, les variables d’entrée de l’absorbeur ne peuvent pas être contrôlées. Un modèle numérique est donc nécessaire pour dissocier l’impact des différentes variables sur les performances de l’absorbeur.Un modèle 1D d’un absorbeur à film tombant est donc développé. Il est basé sur des bilans de masses, d’espèces et d’énergies, des équations de transferts de masse et de chaleur et des conditions d’équilibre à l’interface liquide-vapeur. Les résistances aux transferts de masse sont considérées dans les phases liquide et vapeur et des corrélations empiriques sont utilisées pour calculer les coefficients de transfert de masse et de chaleur.Ce modèle est validé expérimentalement avec les données globales aux bornes des deux absorbeurs et avec les mesures de températures le long des canaux du fluide de refroidissement puisqu’une différence maximale de 15% est observée. Il permet donc l’analyse détaillée des phénomènes de transferts de masse et de chaleur le long de l’absorbeur et facilite l’étude du procédé d’absorption.Enfin, une étude de sensibilité paramétrique est réalisée avec ce modèle pour discuter des résultats expérimentaux et pour identifier les pistes d’amélioration des performances de l’absorbeur et donc de la machine à absorption. / Ammonia-water absorption chillers are promising both for solar air conditioning and for industry processes. To become competitive compared to electric compression chillers, their efficiency needs to be improved and their cost has to be decreased. This thesis study takes place in this context.The focus is put on the absorber, which is one of the most critical component of absorption chillers in terms of compactness, cost and efficiency. The purpose is to study numerically and experimentally coupled heat and mass transfers which occur in the absorber in order to predict and improve its overall performances.Two falling film absorbers are analysed. In both of them, the poor solution and the vapour enter at the top and the coolant fluid enters at the bottom of the absorber. The first absorber is a brazed plate heat exchanger and the second is a gasketed plate-and-frame heat exchanger with different geometric dimensions and plates corrugations.The experimental study of these two absorbers is performed in real working conditions on an instrumented ammonia-water absorption chiller prototype of 5 KW. Thanks to this device, a global analysis of vapour absorbed mass flow rates, absorbed heat fluxes and mass effectiveness is achieved. A local analysis is also performed thanks to temperature measures inside channels of coolant fluid in the gasketed plate-and-frame heat exchanger. Results show a strong correlation between the absorption chiller cooling capacity and the absorber performances. However, since this prototype is a real chiller, absorber inlet variables cannot be controlled. Thus, a numerical model is necessary to dissociate the impact of these variables on the absorber performances.A 1D numerical model of the absorber is developed. It is based on mass, species and enthalpy balances, mass and heat transfer equations and equilibrium conditions at the vapour/solution interface. Mass transfer resistances in both liquid and vapour phases are considered while heat and mass transfer coefficients are calculated using empirical correlations.This model is validated experimentally with global data at the inlet and the outlet of the absorber and temperature measures along the absorber coolant fluid channels. A maximal relative error of 15 % is observed. Therefore, a detailed analysis of combined heat and mass transfers along the absorber and the absorption process study is performed thanks to this model.A parametric study is also performed with this model to discuss experimental results and find ways to improve the absorber performances and thus the absorption chiller performances.

Dans le cadre du programme CEA R&D pour développer un prototype industriel de Réacteur à Neutrons Rapides refroidi au Sodium (RNR-Na), cette thèse vise à proposer une technologie d'échangeur de chaleur compact innovant. Afin d'augmenter la compacité globale du composant la conception est réalisée d’un canal: il peut être considéré comme le résultat de la superposition de deux canaux ondulés en opposition de phase. Afin de fournir un modèle numérique physiquement cohérent, un nouveau modèle de turbulence à viscosité turbulente non linéaire nommé modèle ASST a été développé et implémenté dans le solveur ANSYS FLUENT ®. Il a été démontré que le modèle ASST peut fournir une alternative intéressante aux modèles plus complexes. Pour valider le modèle ASST, deux montages expérimentaux ont été réalisés, dont un utilisant la Vélocimétrie Laser à franges et l'autre la Vélocimétrie Laser par images de particules. Pour la validation thermique, l'installation "VHEGAS" a été construite. Une fois le modèle ASST validé, les performances pour différentes géométries peuvent être étudiées. Enfin, il a été montré que la géométrie innovante est la plus compacte parmi les autres technologies d'échangeurs de chaleur compacts type PCHE. / In the framework of CEA R&D program to develop an industrial prototype of Sodiumcooled Fast Reactor, the present thesis aimed to propose an innovative compact heat exchanger technology. In order to increase the global compactness the basic idea of this work is to design a channel were the fluid flow is as much three-dimensional as possible. In particular the channel can be thought as the result of the superposition of two undulated channels in phase opposition. To numerically provide a physically-consistent model, a new non-linear eddy viscosity named Anisotropic Shear Stress Transport (ASST) model has been developed and implemented into the available solver ANSYS FLUENT. To validate the numerical model, two experimental sections have been used to acquire an extensive aerodynamic database, whereas, to validate the thermal modeling approach, the VHEGAS facility has been built. Once having validated the ASST model, correlations for friction factor and Nusselt number for various geometries could be obtained. Finally, it has been shown that the innovative channel is the most compact one among the most important existing industrial compact heat exchanger technologies.

A fim de garantir a inocuidade, alguns alimentos industrializados são termicamente tratados por um processo contínuo denominado pasteurização, o qual visa inativar os micro-organismos patogênicos, mantendo, ao mesmo tempo, a sua qualidade sensorial e nutricional. Essa operação é aplicada a produtos como sucos, leite, cervejas, polpas, entre outros. A modelagem matemática deste processo tem como intuito auxiliar no entendimento, controle e posterior otimização desta operação. O principal objetivo deste trabalho foi o desenvolvimento da modelagem do processo contínuo da pasteurização HTST do leite e a validação experimental do modelo empírico da incrustação do produto nas placas do trocador de calor, em malha aberta (sem PID). A modelagem fenomenológica foi composta por balanços diferenciais de energia, para temperatura, e de material, para letalidade, nos canais, nas placas, no tubo de retenção e nas conexões do pasteurizador. Também foi realizada a modelagem empírica da incrustação do leite na seção de aquecimento. Os modelos desenvolvidos representam um conjunto de equações diferenciais ordinárias de primeira e segunda ordem, o qual foi resolvido pelo método das diferenças finitas, pelo uso do software gPROMS. O modelo foi aplicado para representar o comportamento de um pasteurizador a placas de escala laboratorial, com e sem incrustação, com e sem perturbações no sistema e durante a partida do equipamento, através de estudo de caso. Os dados simulados foram apresentados pela distribuição unidimensional e temporal de temperatura e da letalidade do tratamento, ao longo do processo, e do perfil do coeficiente global de troca térmica na seção de aquecimento. Para a validação do modelo de incrustação foi realizado um ensaio experimental da pasteurização de solução proteica (similar ao leite). Inseriu-se termopares em diversos pontos do equipamento e as temperaturas foram registradas ao longo do tempo. As placas do trocador foram pesadas e fotografadas antes e depois do teste para controle da quantidade de material depositado. A partir dos resultados laboratoriais, fez-se o ajuste dos parâmetros do modelo de incrustação, simulando novamente. Esses resultados foram comparados aos experimentais, sendo, então, o modelo validado. / In order to guarantee harmlessness, some processed foods are thermally treated in a continuous process named pasteurization, in which the purpose is to eliminate pathogenic microorganisms, while avoiding sensorial and quality losses. This operation is used in products such as juice, beers, milk and dairy food, pulp, and so on. Mathematical modeling of this process seeks to help its understanding, controlling, and optimization. Thus, the aim of this work was to develop and simulate a model of a continuous process pasteurization, and to conduct the experimental validation of a fouling model in the plates of the heat exchanger plates, without a process controller (PID). The phenomenological modeling was composed by differential energy and material balances, for temperature and lethality, respectively, in the channels, plates, holding tube and its connections of the pasteurizer. It was also developed an empirical fouling model for the product in the heating section. All these models represent a set of first and second order differential equations which were solved by a finite difference method through the gPROMS software. This modeling was used to express the behavior of a laboratory scale plate pasteurizer, with and without fouling, with and without system disturbances and during the equipment startup, in a case study. The simulated data was presented by the unidimensional spatial and temporal distribution of temperature and lethality along the process, and overall heat transfer coefficient profile in the heating section. To validate the fouling model, an experimental test by using a protein solution (similar to cow milk) was conducted. The temperature logging over time was done by various thermocouples inserted in the pasteurizer. All the plates were weighed and photographed before and after the tests to quantify the amount of deposits. From laboratory results, fouling model parameters were adjusted and simulation was performed again. These results were compared to the experiments, being the model validated adequately.

The energy consumption in the world continues to increase, which makes energy saving measures important. In Sweden, where buildings account for a large part of total energy use, heat exchangers in ventilation are important to reduce energy consumption. However, Sweden's winters are often cold over large parts of the country, causing frost in the heat exchanger and high and uneven heating power requirements for ventilation units. The heating system in the building is required to manage the biggest power demand that may arise. From the ventilation unit, the greatest heating power requirement is arise in the event of frost conditions, as the power requirement from the heating coil increases during defrosting. By installing an accumulator tank together with the ventilation unit, the power requirement can be evened out. Power requirement for three different scenarios where the storage tank is used has been calculated. By using thermodynamic equations and measurements from Swegon counter flow heat exchanger results were accomplished. Optimal defrosting cycle times were evaluated by theory and equations. Other defrosting methods have been calculated to be compared to the solution with the accumulator tank. In a case with 600 litres per seconds supply and exhaust air flow, outdoor temperature at -10 ° C, the power requirement to the unit could be reduced by 67 % using an accumulator tank. An accumulator tank with a volume of 73 litres was required. By using an accumulator tank with the ventilation unit, investment costs could decrease by approximately 18 000 SEK when district heating is used as energy source. However, the solution with the storage tank will not be able to reduce district heating costs more than reduced flow cost for the district heating. If a heat pump I used approximately 95 000 SEK in investment cost could be saved when using an accumulator tank. Electricity cost could also be reduced but not much. Compared to other defrosting methods, the solution with accumulator tank will require the lowest power requirement for the ventilation unit, heat recover  most energy in the heat exchanger and at the same time create an even heat power requirement at frost conditions. / Energianvändningen i världen fortsätter öka vilket gör energisparåtgärder viktiga. I Sverige där byggnader står för en stor del av den totala energianvändningen är värmeväxlare inom ventilation viktiga för att minska energiförbrukningen. Dock är Sveriges vintrar ofta kalla över stora delar av landet vilket orsakar frostproblem i värmeväxlaren och högt och ojämnt värmeeffektbehov till ventilationsaggregat. Byggnadens värmesystem måste dimensioneras efter det största effektbehov som kan uppstå. Från ventilationsaggregatet sker det största värmeeffektbehovet vid frostförhållanden eftersom effektbehovet från värmebatteriet ökar vid avfrostning. Genom att installera en ackumulatortank tillsammans med ventilationsaggregatet skulle effektbehovet kunna jämnas ut. Effektbehov för tre olika scenarion där ackumulatortank används har beräknats. Det skedde genom användande av termodynamiska ekvationer och mätningar från Swegons motströmsvärmeväxlare. Tiden för hur lång avfrostningscykel som är optimal har utvärderas genom teori och ekvationer. Andra avfrostnings metoder har beräknats för att kunna jämföras med lösningen med ackumulatortank. I ett fall med till-och frånluftflöde på 600 l/s och dimensionerande utomhustemperatur på -10 °C kunde effektbehovet fram till aggregatet minskas med 67% genom att använda en ackumulatortank. En ackumulatortank med volymen 73 liter krävdes. Genom att använda en ackumulatortank tillsammans med ventilationsaggregatet kunde investeringskostnaden kunna minskamed cirka 18000 kr när fjärrvärme används som energikälla. Lösningen med ackumulatortank kommer dock inte kunna minska fjärrvärmekostnaden mer än att minska eventuell flödeskostnad för fjärrvärmen. Vid användande av bergvärmepump skulle cirka 95000 kr i investeringskostnad kunna sparas vid användande av ackumulatortank. Eleffektkostnaden kunde även minskas men relativt lite. Jämfört med andra avfrostningsmetoder kommer en lösning med ackumulatortank kräva lägst effektbehov till ventilationsaggregatet, återvinna mest energi i värmeväxlaren och samtidigt skapa ett jämt värmeeffektbehov under frostförhållanden.