A Thermodynamic Nonequilibrium Slug Flow Model

2005 ◽  
Vol 127 (3) ◽  
pp. 323-331 ◽  
Author(s):  
Jader R. Barbosa, ◽  
Geoffrey F. Hewitt
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Transfer Coefficient ◽  
Slug Flow ◽  
Formation Rate ◽  
Convective Boiling ◽  
Subcooled Liquid ◽  
Calculation Methodology ◽  
Pressure Water ◽  
The Heat Transfer Coefficient

This paper presents a calculation methodology to predict the peaks in heat transfer coefficient at near zero equilibrium quality observed in forced convective boiling in vertical conduits. The occurrence of such peaks is typical of low latent heat, low thermal conductivity systems (such as refrigerants and hydrocarbons), and of systems in which the vapor volume formation rate for a given heat flux is large (low-pressure water). The methodology is based on a model that postulates that the mechanism behind the heat transfer coefficient enhancement is the existence of thermodynamic nonequilibrium slug flow, i.e., a type of slug flow in which rapid bubble growth in subcooled boiling leads to the formation of Taylor bubbles separated by slugs of subcooled liquid. Results are compared with experimental data for forced convective boiling of pure hydrocarbons and show considerable improvement over existing correlations.

Convective Boiling of R-22 in a Flat Aluminum Multi-Minichannel Tube With Dh = 1.4 mm

2008 ◽  
Author(s):  
Nae-Hyun Kim ◽  
Wang-Kyu Oh ◽  
Jung-Ho Ham ◽  
Do-Young Kim ◽  
Tae-Ryong Shin
Keyword(s):  
Heat Transfer ◽  
Heat Flux ◽  
Heat Transfer Coefficient ◽  
Transfer Coefficient ◽  
Mass Flux ◽  
Saturation Temperature ◽  
High Mass ◽  
High Heat Flux ◽  
Convective Boiling ◽  
The Heat Transfer Coefficient

Convective boiling heat transfer coefficients of R-22 were obtained in a flat extruded aluminum tube with Dh = 1.41 mm. The test range covered mass flux from 100 to 600 kg/m2 s, heat flux from 5 to 15 kW/m2 and saturation temperature from 5°C to 15°C. The heat transfer coefficient curve shows a decreasing trend after a certain quality (critical quality). The critical quality decreases as the heat flux increases, and as the mass flux decreases. The early dryout at a high heat flux results in a unique ‘cross-over’ of the heat transfer coefficient curves. The heat transfer coefficient increases as the mass flux increases. At a low quality region, however, the effect of mass flux is not prominent. The heat transfer coefficient increases as the saturation temperature increases. The effect of saturation temperature, however, diminishes as the heat flux decreases. Both the Shah and the Kandlikar correlations underpredict the low mass flux and overpredict the high mass flux data.

Convective Boiling of R-22 in a Flat Extruded Aluminum Multi-Port Tube

2004 ◽  
Author(s):  
Nae-Hyun Kim ◽  
Young-Sup Sim ◽  
Chang-Keun Min
Keyword(s):  
Heat Transfer ◽  
Heat Flux ◽  
Heat Transfer Coefficient ◽  
Transfer Coefficient ◽  
Mass Flux ◽  
Saturation Temperature ◽  
High Mass ◽  
High Heat Flux ◽  
Convective Boiling ◽  
The Heat Transfer Coefficient

Convective boiling heat transfer coefficients of R-22 were obtained in a flat extruded aluminum tube with Dh = 1.41 mm. The test range covered mass flux from 200 to 600 kg/m2 s, heat flux from 5 to 15 kW/m2 and saturation temperature from 5°C to 15°C. The heat transfer coefficient curve shows a decreasing trend after a certain quality (critical quality). The critical quality decreases as the heat flux increases, and as the mass flux decreases. The early dryout at a high heat flux results in a unique ‘cross-over’ of the heat transfer coefficient curves. The heat transfer coefficient increases as the mass flux increases. At a low quality region, however, the effect of mass flux is not prominent. The heat transfer coefficient increases as the saturation temperature increases. The effect of saturation temperature, however, diminishes as the heat flux decreases. Both the Shah and the Kandlikar correlations underpredict the low mass flux and overpredict the high mass flux data.

scholarly journals A Review on Convective Boiling Heat Transfer of Refrigerants in Horizontal Microfin-Tubes: A Typical Example

2021 ◽  
Author(s):  
Thanh Nhan Phan ◽  
Van Hung Tran
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Pressure Drop ◽  
Transfer Coefficient ◽  
Boiling Heat Transfer ◽  
General Concept ◽  
Transfer Performance ◽  
Convective Boiling ◽  
Microfin Tubes ◽  
The Heat Transfer Coefficient

Understanding the Heat transfer performance of refrigerant for convective boiling in horizontal microfin tube and smooth tube is place an importance role on the designing of evaporator, the main equipment on refrigeration system. Reviewing the general concept especially the theory of boiling in the tube, the formation of the flow pattern map, the calculating procedure for heat transfer coefficient and pressure drop during boiling process of refrigerant in microfin tube. Besides, a typical example will be presented more detail in step by step to define the heat transfer coefficient and pressure drop for one working condition to estimate the data results without doing experiments.

Forced Convective Boiling of Nonazeotropic Refrigerant Mixtures Inside Tubes

1993 ◽  
Vol 115 (3) ◽  
pp. 680-689 ◽  
Author(s):  
K. Murata ◽  
K. Hashizume
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Transfer Coefficient ◽  
Vapor Phase ◽  
Saturation Temperature ◽  
Nucleate Boiling ◽  
Transfer Coefficients ◽  
Convective Boiling ◽  
Transfer Resistance ◽  
The Heat Transfer Coefficient

Forced convective boiling of nonazeotropic mixtures inside horizontal tubes was investigated experimentally. The heat transfer coefficient and pressure drop of pure refrigerant R123 and a mixture of R123 and R134a were measured in both a smooth tube and a spirally grooved tube. The heat transfer coefficient for the mixture was found to be lower than that for an equivalent pure refrigerant with the same phsycial properties, not only in the boiling-dominant region but also in the convection-dominant region. On the basis of this experiment, correlations were proposed for heat transfer coefficients in smooth and grooved tubes; the reduction in heat transfer coefficient for the mixture is attributed to the mixture effects on nucleate boiling and to the heat transfer resistance in the vapor phase. This heat transfer resistance is caused by the sensible heating of the vapor phase accompanying the rise in saturation temperature. These correlations are able to predict the heat transfer data within ± 20 percent

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.

Sign in / Sign up

Export Citation Format

Share Document