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Abstract

The knowledge of the heat transfer coefficient on the inner side of a heated vessel wall is of the utmost importance for the design of agitated vessels. In the case of large Reynolds numbers, the heat transfer is mainly determined by these numbers whereas, with small Reynolds numbers, the heat transfer is better described by considering the Grashof number. Investigations of heat transfer in agitated narrow vessels have shown that the height/diameter ratio exerts virtually no influence on the heat transfer when multi-impeller stirrers are used. The heat transfer to stirred suspensions can be described by relationships valid for liquids if the characteristic data of the liquid are replaced by those of the suspension and when the solids volume concentration is also taken into account. This relationship allows the heat transfer coefficient to be calculated for given solids volume concentrations of up to 60%.