A New Technique for Improving Heat Transfer in Forced-Convection Cooling Systems: Optimal Design of a Conjugate System

Author(s):  
Mohammad Reza Hajmohammadi ◽  
Amir Masood Ostad ◽  
Seyed Salman Nourazar

In this paper, a new technique is proposed for improving heat transfer in forced-convection systems by designing an optimal conjugated heat transfer system. The conjugated heat transfer system is created by placing a highly conductive plate as a heat transfer interface between heat sources and the flowing fluid. Unlike the most common techniques used in practice, this technique does not interrupt the convective flow nor does it manipulate the design of the heat sources. Numerical work is carried out based on the SIMPLEC algorithm to compute the temperature field in the plate. Constructal theory is utilized to determine the optimal thickness of the highly conductive plate. The optimization objective is to maximize the heat transfer and improve the cooling performance by minimizing the hot spot temperature. The results show that if only a conductive interface plate is placed between the heat sources and the fluid flow without any changes in the flow characteristics or heat sources design, the cooling performance can be remarkably enhanced depending on the Reynolds number of the flow and the plate thermal conductivity.

2018 ◽  
Vol 136 ◽  
pp. 1567-1571 ◽  
Author(s):  
I. Moscato ◽  
L. Barucca ◽  
S. Ciattaglia ◽  
P.A. Di Maio ◽  
G. Federici

2021 ◽  
Author(s):  
Yanyu Chen ◽  
Ganggang Li ◽  
Lei Chen ◽  
Binbin Qiu

2019 ◽  
Vol 146 ◽  
pp. 2416-2420 ◽  
Author(s):  
I. Moscato ◽  
L. Barucca ◽  
S. Ciattaglia ◽  
F. D’Aleo ◽  
P.A. Di Maio ◽  
...  

2014 ◽  
Vol 10 (4) ◽  
pp. 613-623 ◽  
Author(s):  
Victoria K. Ananingsih ◽  
Edda Y. L. Sim ◽  
Xiao Dong Chen ◽  
Weibiao Zhou

Abstract Understanding of heat transfer during steaming is important to optimize the processing of steamed bread and to produce desired qualities in the final product. Physicochemical changes occur during steaming of the dough which might be impacted upon by the heat transfer system. In this study, a mathematical model was developed to describe the heat transfer system in the bread being steaming throughout the heating process. The Forward Euler method was employed for solving the three-dimensional partial differential equation set for heat transfer to produce temperature profiles at a number of individual locations in the steamed bread during its steaming. All the comparisons between the model-predicted values and the experimental results produced root mean square error values ranged from 1.391 to 3.545 and R2 values of all greater than 0.93. Therefore, it is confirmed that the model has a good performance and can be used to predict temperature profiles in the bread during steaming.


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