Analysis of Drag Reduction and Thermal Performance of Xanthan Gum-Water Mixtures in a Shell and Tube Heat Exchanger

The use of food-grade fluids in various commercial and industrial processes has gained significant importance, particularly in the food and beverage industry. Many such fluids exhibit non-Newtonian behavior, especially when thickening agents like xanthan gum are introduced. When a small amount of xanthan gum is added to water, the fluid transforms from Newtonian to pseudoplastic, altering both its flow and thermal characteristics. This study aims to investigate the drag reduction and heat transfer performance of xanthan gum-water solutions at varying concentrations in a shell and tube heat exchanger. The primary objective is to identify an optimal concentration that minimizes frictional losses in pipelines while maintaining an acceptable heat transfer rate in heat exchangers. It was concluded that frictional pressure drop was reduced up to 95 % and heat transfer rate reduced up to 70% by increasing the concentration of the DRA(drag reducing agent) up to 0.25 g/L at 12 LPM than the pure water or base fluid as working substance on double pipe heat exchanger.