Heat Exchanger Design Using HTRI PDF
Heat Exchanger Design Using HTRI PDF
Heat Exchanger Design Using HTRI PDF
E-6003
Design and Principles
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Process data
Open HTRI and Input Summery sheet and enter data in red areas
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Enter heating and cooling table data in hot and cold fluid properties in red areas
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Results:
1. Now run and the dp in hot shell side becomes 1.62 bar and overdesign factor becomes -22%
2. Now increase the shell ID and overdesign factor becomes 35% and dp reduces to 0.89 bar
3. Now increase baffle spacing to 250 mm and run it again. Dp reduces to 0.215 and overdesign
Factor to 33%.
Spacing Oversizing
100 35
250 33
300 31
350 31
400 30.5
4. Now decrease tube length to 4.87 to reduce oversize factor and run it and oversizing factor
becomes 5.54%. As a result, dp also reduces to 10.17
5. Now increase Shell ID to 450mm and reduce Tube length to 4.27m simultaneously and the
result is that dp becomes 0.138 bar and overdesign factor 14%
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6. Now increase Shell ID to 500 mm and activate tube layout and run it and the overdesign
factor becomes 40%
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7. Now omit some tube like below and run it and the overdesign becomes 21%
But after doing so, the water velocity in tube side reaches less than 1 m/s so we try to
use double pass and by doing so, dp in tube side goes from 0.11 to 0.39 bar and tube
side h goes from 5426 to 9898 and the velocity goes from 0.98 to 2.11.
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8. Now omit some tubes like below and run it and overdesign factor becomes 7%
Now the only fly in the ointment is that B stream is low so different cut and spacing for baffle is
tested and baffle cut of 35% is tested and the overdesign factor becomes 1.73% and B-stream
increase to 50%.
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If baffle cut of 25% is selected then B-stream be as low as 41% but overdesign factor is
about 7%
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Now if the baffle cut 35% and increase tube length to 4.87 and run it. This results in overdesign
factor of 16% and so reduce the number of tubes till the overdesign factor becomes 10%. Then
activate impingement plate and omit some tubes and run it.
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Licensor Design
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Drawings
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Datasheet
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