Measuring Heat Transfer Coefficient for Friction Stir Welding With Thermal Waves

2021 ◽  
Author(s):  
Matthew Goodson
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Friction Stir Welding ◽  
Transfer Coefficient ◽  
Thermal Waves ◽  
Friction Stir

Steady State Heat Transfer Within a Nanoscale Spatial Domain

2012 ◽  
Vol 134 (7) ◽  
Author(s):  
Kirill V. Poletkin ◽  
Vladimir Kulish
Keyword(s):  
Heat Transfer ◽  
Thermal Conductivity ◽  
Heat Transfer Coefficient ◽  
Steady State ◽  
Transfer Coefficient ◽  
Spatial Domain ◽  
Thermal Waves ◽  
Steady State Heat ◽  
Steady State Heat Transfer ◽  
The Heat Transfer Coefficient

In this paper, we study the steady state heat transfer process within a spatial domain of the transporting medium whose length is of the same order as the distance traveled by thermal waves. In this study, the thermal conductivity is defined as a function of a spatial variable. This is achieved by analyzing an effective thermal diffusivity that is used to match the transient temperature behavior in the case of heat wave propagation by the result obtained from the Fourier theory. Then, combining the defined size-dependent thermal conductivity with Fourier’s law allows us to study the behavior of the heat flux at nanoscale and predict that a decrease of the size of the transporting medium leads to an increase of the heat transfer coefficient which reaches its finite maximal value, contrary to the infinite value predicted by the classical theory. The upper limit value of the heat transfer coefficient is proportional to the ratio of the bulk value of the thermal conductivity to the characteristic length of thermal waves in the transporting medium.

Evaporation of lignin-lean black liquor

TAPPI Journal ◽  
2015 ◽  
Vol 14 (7) ◽  
pp. 441-450
Author(s):  
HENRIK WALLMO, ◽  
ULF ANDERSSON ◽  
MATHIAS GOURDON ◽  
MARTIN WIMBY
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Transfer Coefficient ◽  
Black Liquor ◽  
Salt Content ◽  
Solubility Limit ◽  
Lignin Removal ◽  
Kraft Black Liquor ◽  
Black Liquors ◽  
The Heat Transfer Coefficient

Many of the pulp mill biorefinery concepts recently presented include removal of lignin from black liquor. In this work, the aim was to study how the change in liquor chemistry affected the evaporation of kraft black liquor when lignin was removed using the LignoBoost process. Lignin was removed from a softwood kraft black liquor and four different black liquors were studied: one reference black liquor (with no lignin extracted); two ligninlean black liquors with a lignin removal rate of 5.5% and 21%, respectively; and one liquor with maximum lignin removal of 60%. Evaporation tests were carried out at the research evaporator in Chalmers University of Technology. Studied parameters were liquor viscosity, boiling point rise, heat transfer coefficient, scaling propensity, changes in liquor chemical composition, and tube incrustation. It was found that the solubility limit for incrustation changed towards lower dry solids for the lignin-lean black liquors due to an increased salt content. The scaling obtained on the tubes was easily cleaned with thin liquor at 105°C. It was also shown that the liquor viscosity decreased exponentially with increased lignin outtake and hence, the heat transfer coefficient increased with increased lignin outtake. Long term tests, operated about 6 percentage dry solids units above the solubility limit for incrustation for all liquors, showed that the heat transfer coefficient increased from 650 W/m2K for the reference liquor to 1500 W/m2K for the liquor with highest lignin separation degree, 60%.

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