Undershoots in the Heat Transfer Coefficient and Friction-Factor Distributions in the Entrance Region of Turbulent Pipe Flows

2018 ◽  
Vol 140 (6) ◽  
Author(s):  
Eph M. Sparrow ◽  
John M. Gorman ◽  
Daniel B. Bryant
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Transfer Coefficient ◽  
Friction Factor ◽  
Local Minimum ◽  
Turbulent Pipe Flow ◽  
Transfer Coefficients ◽  
Fanning Friction Factor ◽  
The Heat Transfer Coefficient ◽  
Pipe Inlet

Heat transfer coefficients for turbulent pipe flow are typically envisioned as axially varying from very high values at the pipe inlet to a subsequent monotonic decrease to a constant fully developed value. This distribution, although well enshrined in the literature, may not be universally true. Here, by the use of high accuracy numerical simulation, it was shown that the initially decreasing values of the coefficient may attain a local minimum before subsequently increasing to a fully developed value. This local minimum may be characterized as an undershoot. It was found that whenever a turbulent flow laminarizes when it enters a round pipe, the undershoot phenomenon occurs. The occurrence of laminarization depends on the geometry of the pipe inlet, on fluid-flow conditions in the upstream space from which fluid is drawn into the pipe inlet, on the magnitude of the turbulence intensity, and on the Reynolds number. However, the presence of the undershoot does not affect the fully developed values of the heat transfer coefficient. It was also found that the Fanning friction factor may also experience an undershoot in its axial variation. The magnitude of the heat transfer undershoot is generally greater than that of the Fanning friction factor undershoot.

Prediction of Heat Transfer and Friction for the Louver Fin Geometry

1992 ◽  
Vol 114 (4) ◽  
pp. 893-900 ◽  
Author(s):  
A. Sahnoun ◽  
R. L. Webb
Keyword(s):  
Heat Transfer ◽  
Reynolds Number ◽  
Heat Transfer Coefficient ◽  
Transfer Coefficient ◽  
Friction Factor ◽  
Reynolds Numbers ◽  
Maximum Error ◽  
Transfer Coefficients ◽  
Mean Error ◽  
The Heat Transfer Coefficient

This paper is concerned with prediction of the air-side heat transfer coefficient of the louver fin geometry used in automotive radiators. An analytical model was developed to predict the heat transfer coefficient and friction factor of the louver fin geometry. The model is based on boundary layer and channel flow equations, and accounts for the “flow efficiency” in the array, as previously reported by Webb and Trauger. The model has no empirical constants. The model allows independent specifications of all of the geometric parameters of the louver fin. This includes the number of louvers over the flow depth, the louver width and length, and the louver angle. The model was validated by predicting the heat transfer coefficient and friction factor of 32 louver arrays tested by Davenport, which spanned hydraulic diameter based Reynolds numbers of 300–2800. At the highest Reynolds number, all of the heat transfer coefficients were predicted within a maximum error of −14 / + 25 percent, and a mean error of ± 8 percent. The high Reynolds number friction factors were predicted with a maximum error −22 /+ 26 percent, with a mean error of ± 8 percent. The error ratios were slightly higher at the lowest Reynolds numbers.

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.

scholarly journals A Statistical Evaluation of the Influence of Different Material and Process Parameters on the Heat Transfer Coefficient in Gravity Die Casting

Metals ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1367
Author(s):  
Nino Wolff ◽  
Golo Zimmermann ◽  
Uwe Vroomen ◽  
Andreas Bührig-Polaczek
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Transfer Coefficient ◽  
Die Casting ◽  
Local Heat Transfer ◽  
Mold Temperature ◽  
Local Heat ◽  
Mold Material ◽  
Transfer Coefficients ◽  
The Heat Transfer Coefficient

Local heat transfer in gravity die casting is of great importance for precision in terms of distortion, mechanical properties, and the quality of the castings due to its effect on solidification. Depending on contact conditions such as liquid melt to solid mold, a gap between mold and component, or contact pressure between casting and mold as a result of shrinkage, there are very large differences in heat transfer. The influences of mold material, mold coating and its influence of aging, mold temperature control, and layout on the heat transfer coefficient (HTC) were investigated experimentally for different contact cases. The experiments were carried out on a rotationally symmetrical experimental setup with modular exchangeable die inserts and cores using an AlSi7Mg0.3 alloy. From the results of the individual test series, the quantitative shares of the above-mentioned influencing variables in the respective effective heat transfer coefficients were determined by means of analysis of variance. From this, the parameters having the most significant influence on the local heat balance were derived.

Low-Aspect-Ratio Rib Heat Transfer Coefficient Measurements in a Square Channel

1998 ◽  
Vol 120 (4) ◽  
pp. 831-838 ◽  
Author(s):  
M. E. Taslim ◽  
G. J. Korotky
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Aspect Ratio ◽  
Transfer Coefficient ◽  
Flow Direction ◽  
Turbine Blades ◽  
Transfer Coefficients ◽  
Square Channel ◽  
Low Aspect Ratio ◽  
The Heat Transfer Coefficient

Cooling channels, roughened with repeated ribs, are commonly employed as a means of cooling turbine blades. The increased level of mixing induced by these ribs enhances the convective heat transfer in the blade cooling cavities. Many previous investigations have focused on the heat transfer coefficient on the surfaces between these ribs and only a few studies report the heat transfer coefficient on the rib surfaces themselves. The present study investigated the heat transfer coefficient on the surfaces of round-corner, low-aspect-ratio (ARrib = 0.667) ribs. Twelve rib geometries, comprising three rib height-to-channel hydraulic diameters (blockage ratios) of 0.133, 0.167, and 0.25 as well as three rib spacings (pitch-to-height ratios) of 5, 8.5, and 10 were investigated for two distinct thermal boundary conditions of heated and unheated channel walls. A square channel, roughened with low-aspect-ratio ribs on two opposite walls in a staggered manner and perpendicular to the flow direction, was tested. An instrumented copper rib was positioned either in the middle of the rib arrangements or in the furthest upstream location. Both rib heat transfer coefficient and channel friction factor for these low-aspect-ratio ribs were also compared with those of square ribs, reported previously by the authors. Heat transfer coefficients of the furthest upstream rib and that of a typical rib located in the middle of the rib-roughened region of the passage wall were also compared.

An Experimental Investigation of the Rib Surface-Averaged Heat Transfer Coefficient in a Rib-Roughened Square Passage

1997 ◽  
Vol 119 (2) ◽  
pp. 381-389 ◽  
Author(s):  
M. E. Taslim ◽  
C. M. Wadsworth
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Transfer Coefficient ◽  
Thermal Performance ◽  
Blockage Ratio ◽  
Transfer Coefficients ◽  
Height Ratio ◽  
Average Heat ◽  
Heat Transfer Coefficients ◽  
The Heat Transfer Coefficient

Turbine blade cooling, a common practice in modern aircraft engines, is accomplished, among other methods, by passing the cooling air through an often serpentine passage in the core of the blade. Furthermore, to enhance the heat transfer coefficient, these passages are roughened with rib-shaped turbulence promoters (turbulators). Considerable data are available on the heat transfer coefficient on the passage surface between the ribs. However, the heat transfer coefficients on the surface of the ribs themselves have not been investigated to the same extent. In small aircraft engines with small cooling passages and relatively large ribs, the rib surfaces comprise a large portion of the passage heat transfer area. Therefore, an accurate account of the heat transfer coefficient on the rib surfaces is critical in the overall design of the blade cooling system. The objective of this experimental investigation was to conduct a series of 13 tests to measure the rib surface-averaged heat transfer coefficient, hrib, in a square duct roughened with staggered 90 deg ribs. To investigate the effects that blockage ratio, e/Dh and pitch-to-height ratio, S/e, have on hrib and passage friction factor, three rib geometries corresponding to blockage ratios of 0.133, 0.167, and 0.25 were tested for pitch-to-height ratios of 5, 7, 8.5, and 10. Comparisons were made between the rib average heat transfer coefficient and that on the wall surface between two ribs, hfloor, reported previously. Heat transfer coefficients of the upstream-most rib and that of a typical rib located in the middle of the rib-roughened region of the passage wall were also compared. It is concluded that: 1 The rib average heat transfer coefficient is much higher than that for the area between the ribs; 2 similar to the heat transfer coefficient on the surface between the ribs, the average rib heat transfer coefficient increases with the blockage ratio; 3 a pitch-to-height ratios of 8.5 consistently produced the highest rib average heat transfer coefficients amongst all tested; 4 under otherwise identical conditions, ribs in upstream-most position produced lower heat transfer coefficients than the midchannel positions, 5 the upstream-most rib average heat transfer coefficients decreased with the blockage ratio; and 6 thermal performance decreased with increased blockage ratio. While a pitch-to-height ratio of 8.5 and 10 had the highest thermal performance for the smallest rib geometry, thermal performance of high blockage ribs did not change significantly with the pitch-to-height ratio.

Preliminary studies of the loss of heat from leaves under conditions of free and forced convection

1965 ◽  
Vol 13 (2) ◽  
pp. 153 ◽  
Author(s):  
GI Pearman
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Wind Tunnel ◽  
Transfer Coefficient ◽  
Convective Heat Transfer ◽  
Transfer Coefficients ◽  
Heat Transfer Coefficients ◽  
Free And Forced Convection ◽  
Wind Velocities ◽  
The Heat Transfer Coefficient

An account is given of techniques and methods used in measurement of convective heat transfer from leaves of the succulent Carpobrotus. Heat transfer was studied under still air conditions and in wind (in a specially constructed wind-tunnel) up to velocities of 300 cm sec-1. A correlation was demonstrated between experimentally obtained values of heat transfer coefficients and theoretical values calculated from empirical formulae. At wind velocities of 300 cm sec-1 the heat transfer coefficient for Carpobrotus was increased to seven times its value still air.

Natural Heat Transfer Coefficients of Chicken Drum Shaped Bodies

2005 ◽  
Vol 1 (3) ◽  
Author(s):  
Michael Ngadi ◽  
Julian N. Ikediala
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Transfer Coefficient ◽  
Correlation Equation ◽  
Deep Fat Frying ◽  
Heat Transfer Correlation ◽  
Transfer Coefficients ◽  
Heat Transfer Coefficients ◽  
Increasing Temperature ◽  
The Heat Transfer Coefficient

Average heat transfer coefficients of chicken drum shaped bodies were estimated using aluminum chicken drum shaped models. Three model drum sizes namely small, medium and large, and three frying oil viscosities for three temperature differences were used. Estimated heat transfer coefficients were in the range from 67 to 163 W/m²K. Increasing temperature difference increased heat transfer coefficient. Conversely, increasing the size of the chicken drum model bodies and oil viscosities decreased the heat transfer coefficient. A heat transfer correlation equation between average Nu and Ra was derived. The methodology developed in this study could be used to estimate heat transfer coefficients of chicken drum during deep-fat frying.

Heat Flux Reduction From Film Cooling and Correlation of Heat Transfer Coefficients From Thermographic Measurements at Engine Like Conditions

2002 ◽  
Author(s):  
S. Baldauf ◽  
M. Scheurlen ◽  
A. Schulz ◽  
S. Wittig
Keyword(s):  
Heat Transfer ◽  
Heat Flux ◽  
Heat Transfer Coefficient ◽  
Transfer Coefficient ◽  
Film Cooling ◽  
Transfer Coefficients ◽  
Average Heat ◽  
Heat Transfer Coefficients ◽  
New Correlation ◽  
The Heat Transfer Coefficient

Heat transfer coefficients and the resulting heat flux reduction due to film cooling on a flat plate downstream a row of cylindrical holes are investigated. Highly resolved two dimensional heat transfer coefficient distributions were measured by means of infrared thermography and carefully corrected for local internal testplate conduction and radiation effects [1]. These locally acquired data are processed to lateral average heat transfer coefficients for a quantitative assessment. A wide range variation of the flow parameters blowing rate and density ratio as well as the geometrical parameters streamwise ejection angle and hole spacing is examined. The effects of these dominating parameters on the heat transfer augmentation from film cooling are discussed and interpreted with the help of highly resolved surface results of effectiveness and heat transfer coefficients presented earlier [2]. A new method of evaluating the heat flux reduction from film cooling is presented. From a combination of the lateral average of both the adiabatic effectiveness and the heat transfer coefficient, the lateral average heat flux reduction is processed according to the new method. The discussion of the total effect of film cooling by means of the heat flux reduction reveals important characteristics and constraints of discrete hole ejection. The complete heat transfer data of all measurements are used as basis for a new correlation of lateral average heat transfer coefficients. This correlation combines the effects of all the dominating parameters. It yields a prediction of the heat transfer coefficient from the ejection position to far downstream, including effects of extreme blowing angles and hole spacing. The new correlation has a modular structure to allow for future inclusion of additional parameters. Together with the correlation of the adiabatic effectiveness it provides an immediate determination of the streamwise heat flux reduction distribution of cylindrical hole film cooling configurations.

Performances of falling film evaporators on whole milk and a comparison with performance on skim milk

1997 ◽  
Vol 64 (1) ◽  
pp. 57-67 ◽  
Author(s):  
R. SELWYN JEBSON ◽  
HONG CHEN
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Transfer Coefficient ◽  
Skim Milk ◽  
Falling Film ◽  
Transfer Coefficients ◽  
Liquid Loading ◽  
Heat Transfer Coefficients ◽  
Whole Milk ◽  
The Heat Transfer Coefficient

The performances of falling film evaporators used in the New Zealand dairy industry for concentrating whole milk were evaluated by determining kg steam used/kg water evaporated, and the heat transfer coefficient of each pass in the evaporators. A specially written computer program was used to calculate the results. The heat transfer coefficients varied from 0·3 to 3·0 kW/m2K, and the steam consumption from 0·10 to 0·39 kg steam/kg evaporation, depending on the number of effects. The steam consumptions for whole and skim milk were similar. The momentum of the vapours passing down the tubes, the temperature difference across the tubes, the viscosity of the feed and the liquid loading were found to be the main factors controlling the heat transfer coefficient. A correlation between the heat transfer coefficient and these factors is presented, and other factors likely to have an influence on the performance are discussed. The correlation is compared with that obtained for skim milk.

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