An Analytical Cure Model for Underfill Epoxies

2002 ◽  
Vol 124 (4) ◽  
pp. 391-396 ◽  
Author(s):  
R. L. Mahajan ◽  
C. P. Malhotra ◽  
R. K. Sharma
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Transfer Coefficient ◽  
Analytical Model ◽  
Heating Process ◽  
Degree Of Cure ◽  
Isothermal Cure ◽  
Cure Time ◽  
Time Required ◽  
The Heat Transfer Coefficient

An analytical model relating the degree of cure of an underfill epoxy to the heat transfer coefficient of the heating process and time is presented. The model was verified experimentally by partially curing samples of a commercial underfill epoxy in two different heating environments for various times and scanning the samples in a differential scanning calorimeter to determine the degree of cure. A simplified equation can be used to relate the time required to achieve a given degree of cure to the heat transfer coefficient and the isothermal cure time.

Evaluation of Heating Process of Apple, Eggplant, Zucchini and Potato by Means of Their Thermal Properties

2016 ◽  
Author(s):  
Hilario Terres ◽  
Sandra Chavez ◽  
Raymundo Lopez ◽  
Arturo Lizardi ◽  
Araceli Lara
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Thermal Properties ◽  
Transfer Coefficient ◽  
Biot Number ◽  
Heating Process ◽  
Energy Devices ◽  
Heating Device ◽  
The Heat Transfer Coefficient ◽  
Transitory State

In this work, the heating process for apple, eggplant, zucchini and potato by means of evaluation of their thermal properties and the Biot number determined in experimental form is presented. The heating process is carried out using a solar cooker box-type as heating device. The thermal experimental properties determined are conductivity (k), density (D), specific heat (C), diffusivity (Dif) and the Biot number (Bi) for each product evaluated. In the experimentation, temperatures for center and surface in each product and water were measured in controlled conditions. For those measures, a device Compact Fieldpoint and thermocouples placed in the points studied were used. By using correlations with temperature as function, k, D and C were calculated, while by using equations in transitory state for the products modeled as sphere and cylinder was possible to estimate the Biot number after calculation of the heat transfer coefficient for each case. Results indicate the higher value for k, C and Dif correspond to zucchini (0.65 W/m °C, 4084.5 J/kg °C, 1.5 × 10−7 m2), while higher value for D correspond to potato (1197.5 kg/m3). The lowest values for k and C were obtained for potato (0.59 W/m °C, 3658.3 J/kg °C) while lowest values for D and Dif, correspond to zucchini (998.2 kg/m3) and potato (1.45 × 10−7 m2/s) respectively. The maximum and minimum values for Bi corresponded to potato (21.4) and zucchini (0.41) in respective way. The results obtained are very useful in applications for solar energy devices, where estimates for properties are very important to generate new results, for example, numerical simulations. Also, results could be used to evaluate the cooking power in solar cookers when the study object is oriented in that direction.

Analytical Modeling of Annular Flow Boiling Heat Transfer in Mini- and Microchannel Heat Sinks

2010 ◽  
Vol 132 (4) ◽  
Author(s):  
A. Megahed ◽  
I. Hassan
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Transfer Coefficient ◽  
Analytical Model ◽  
Boiling Heat Transfer ◽  
Annular Flow ◽  
Flow Boiling ◽  
Heat Sinks ◽  
Flow Boiling Heat Transfer ◽  
The Heat Transfer Coefficient

An analytical model is proposed to predict the flow boiling heat transfer coefficient in the annular flow regime in mini- and microchannel heat sinks based on the separated model. The modeling procedure includes a formulation for determining the heat transfer coefficient based on the wall shear stress and the local thermophysical characteristics of the fluid based on the Reynolds’ analogy. The frictional and acceleration pressure gradients within the channel are incorporated into the present model to provide a better representation of the flow conditions. The model is validated against collected data sets from the literature produced by different authors under different experimental conditions, different fluids, and with mini- and microchannels of hydraulic diameters falling within the range of 92–1440 μm. The accuracy between the experimental and predicted results is achieved with a mean absolute error of 10%. The present analytical model can correctly predict the different trends of the heat transfer coefficient reported in the literature as a function of the exit quality. The predicted two-phase heat transfer coefficient is found to be very sensitive to changes in mass flux and saturation temperature. However, it is found to be mildly sensitive to the change in heat flux.

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%.

scholarly journals Systematic heat transfer measurements in highly viscous binary fluids

2021 ◽  
Author(s):  
Ann-Christin Fleer ◽  
Markus Richter ◽  
Roland Span
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Transfer Coefficient ◽  
Volatile Component ◽  
Test Tube ◽  
Heat Fluxes ◽  
Transfer Coefficients ◽  
Heat Transfer Coefficients ◽  
Low Viscosity ◽  
The Heat Transfer Coefficient

AbstractInvestigations of flow boiling in highly viscous fluids show that heat transfer mechanisms in such fluids are different from those in fluids of low viscosity like refrigerants or water. To gain a better understanding, a modified standard apparatus was developed; it was specifically designed for fluids of high viscosity up to 1000 Pa∙s and enables heat transfer measurements with a single horizontal test tube over a wide range of heat fluxes. Here, we present measurements of the heat transfer coefficient at pool boiling conditions in highly viscous binary mixtures of three different polydimethylsiloxanes (PDMS) and n-pentane, which is the volatile component in the mixture. Systematic measurements were carried out to investigate pool boiling in mixtures with a focus on the temperature, the viscosity of the non-volatile component and the fraction of the volatile component on the heat transfer coefficient. Furthermore, copper test tubes with polished and sanded surfaces were used to evaluate the influence of the surface structure on the heat transfer coefficient. The results show that viscosity and composition of the mixture have the strongest effect on the heat transfer coefficient in highly viscous mixtures, whereby the viscosity of the mixture depends on the base viscosity of the used PDMS, on the concentration of n-pentane in the mixture, and on the temperature. For nucleate boiling, the influence of the surface structure of the test tube is less pronounced than observed in boiling experiments with pure fluids of low viscosity, but the relative enhancement of the heat transfer coefficient is still significant. In particular for mixtures with high concentrations of the volatile component and at high pool temperature, heat transfer coefficients increase with heat flux until they reach a maximum. At further increased heat fluxes the heat transfer coefficients decrease again. Observed temperature differences between heating surface and pool are much larger than for boiling fluids with low viscosity. Temperature differences up to 137 K (for a mixture containing 5% n-pentane by mass at a heat flux of 13.6 kW/m2) were measured.

Test and Analysis on the Heat Transfer Coefficient of the Mixed Plate Heat Exchanger

2014 ◽  
Vol 552 ◽  
pp. 55-60
Author(s):  
Zheng Ming Tong ◽  
Peng Hou ◽  
Gui Hua Qin
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Heat Exchanger ◽  
Transfer Coefficient ◽  
Mixed Mode ◽  
Plate Heat Exchanger ◽  
Plate Heat ◽  
Fitting Method ◽  
Engineering Significance ◽  
The Heat Transfer Coefficient

In this article, we use BR0.3 type plate heat exchanger for experiment,and the heat transfer coefficient of the mixed plate heat exchanger is explored. Through the test platform of plate heat exchanger, a large number of experiments have been done in different mixed mode but the same passageway,and lots experimental data are obtained. By the linear fitting method and the analysis of the data, the main factors which influence the heat transfer coefficient of mixed plate heat exchanger were carried out,and the formula of heat transfer coefficient which fits at any mixed mode plate heat exchanger is obtained, to solve the problem of engineering calculation.The fact , there is no denying that the result which we get has great engineering significance

Identification of three-dimensional transient temperature fields in thick-walled elements using the inverse method

2018 ◽  
Vol 28 (1) ◽  
pp. 138-150 ◽  
Author(s):  
Magdalena Jaremkiewicz
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Transfer Coefficient ◽  
Inverse Method ◽  
Thermal Stresses ◽  
Computing Time ◽  
Transient Temperature ◽  
Content Type ◽  
Inner Surface ◽  
The Heat Transfer Coefficient

Purpose The purpose of this paper is to propose a method of determining the transient temperature of the inner surface of thick-walled elements. The method can be used to determine thermal stresses in pressure elements. Design/methodology/approach An inverse marching method is proposed to determine the transient temperature of the thick-walled element inner surface with high accuracy. Findings Initially, the inverse method was validated computationally. The comparison between the temperatures obtained from the solution for the direct heat conduction problem and the results obtained by means of the proposed inverse method is very satisfactory. Subsequently, the presented method was validated using experimental data. The results obtained from the inverse calculations also gave good results. Originality/value The advantage of the method is the possibility of determining the heat transfer coefficient at a point on the exposed surface based on the local temperature distribution measured on the insulated outer surface. The heat transfer coefficient determined experimentally can be used to calculate thermal stresses in elements with a complex shape. The proposed method can be used in online computer systems to monitor temperature and thermal stresses in thick-walled pressure components because the computing time is very short.

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