The natural convection heat transfer of a 60% sucrose solution in a vertical converging-diverging tube(CD) with regularly-spaced twisted tapes(RSTT) has been investigated numerically and experimentally. The effects of wall temperature and number of RSTT on the Nusselt number were studied in detail. The distributions of velocity and temperature in the 60% sucrose solution were studied and the simulated results of CD with RSTT were compared with those of the smooth tube. The influence of Rayleigh number and RSTT on the Nusselt number was conducted experimentally. The results indicate that the Nusselt number of the 60% sucrose solution obviously increased with the number of RSTT but increased inconspicuously with 2 and more twisted tapes. The simulation shows that the distance for achieving an optimal heat transfer performance is 46 times the diameter of the tube. The mechanism of the natural convection heat transfer enhancement of the 60% sucrose solution in relationship with the CD and the RSTT was analyzed, and the change of average tangential velocity with the axial distance was presented to demonstrate that the enhancement of heat transfer was realized mainly because of the increase in tangential velocity. The natural convection heat transfer of a 60% sucrose solution in a vertical converging-diverging tube (CD) with regularly-spaced twisted tapes (RSTT) has been investigated numerically and experimentally. The effects of wall temperature and number of RSTT on the Nusselt number The studied of the velocity and temperature in the 60% sucrose solution were studied and the simulated results of CD with RSTT were compared with those of the smooth tube. The influence of Rayleigh number and RSTT on the Nusselt number was conducted experimentally . The results indicating that the Nusselt number of the 60% sucrose solution obviously increased with the number of RSTT but increased inconspicuously with 2 and more twisted tapes. The simulation shows that the distance for achieving an optimal heat transfer performance is 46 times the diameter of the tube. The mechanism of the natural convection heat transfer enhancement of the 60% sucrose solution in relationship with the CD and the RSTT was analyzed, and the change of average tangential velocity with the axial distance was presented to demonstrate that the enhancement of heat transfer was realized primarily because of the increase in tangential velocity.