This study presents the results of a numerical simulation in a helical coiled tube for Newtonian and non-Newtonian fluids in laminar regime. As a practical contribution, the numerical simulations use non-Newtonian fluids, the rheological properties of which are experimentally measured. In both non-Newtonian fluids, at the helical section, the heat transfer rate was higher than that at the straight section. For the fruit juice, the heat transfer coefficient ( h w ) reached values of 1000 and 1350 W/m 2 K at the coil, which were 73% and 126% higher than in the straight section, for an Re g of 255 and 634, respectively. For the carboxyl methyl cellulose solution, these differences ranged between 76% ( Re g = 255) and 210% ( Re g = 634), reaching h w values at the coil of 1950 and 2700 W/m 2 K. In all non-Newtonian cases, fluid mixing was improved at the coil section. This influenced the viscosity variability along the coil, especially for the fruit juice, with a pronounced pseudoplastic behaviour (flow behaviour index of 0.5). This viscosity variation was more influenced by the strain rate than the viscosity change with temperature, as the fruit juice showed a moderate energy activation (8.2 kJ/mol). • High computational cost model used for helical coiled tube. • Numerical simulation of Newtonian fluids validated with experimental setup. • Good agreement obtained between numerical and experimental results. • Local Nusselt number increased at the coiled section up to 210%.
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