Unsteady Thermo-Structural Simulation of Nano-Bridge Resonators

2013 ◽  
Author(s):  
Elham Maghsoudi ◽  
Michael James Martin
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Steady State ◽  
Transfer Coefficient ◽  
Vibration Amplitude ◽  
Total Heat ◽  
Damping Coefficient ◽  
Structural Simulation ◽  
The Heat Transfer Coefficient ◽  
Steady State Amplitude

This study provides a thermo-structural simulation to investigate the behavior of nano-bridge resonators. A three-dimensional doubly clamped bridge with a length of 10 microns, a width of 1 micron and a thickness of 300 nm vibrating in the air is simulated. A free molecular heat transfer model is used to define the heat transfer coefficient and the damping coefficient. A Finite Difference method is used to solve the transient heat transfer equation coupled with the dynamic structural equation at each time step. The study is performed for silicon. The results show the steady state amplitude variations and vibration amplitude variations by the total heat amplitude correspond to a linear system. The results also show that increasing the total heat amplitude has more significant effects on increasing the vibration amplitude rather than the steady state amplitude by a factor of 1.2. The steady state amplitude and vibration amplitude variation by the surrounding gas pressure is investigated over a range of pressures from 1 kPa to 500 kPa for a total heat amplitude of 5000 MW/m2 (50 mW). The steady state amplitude and the vibration amplitude decrease by increasing the pressure due to an increase in the damping coefficient and the heat transfer coefficient. The rate of decrease is significantly higher for the vibration amplitude. This is due to the combination of increasing heat transfer coefficient, and increased damping, as the pressure increases.

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.

Thermal Management of Time-Varying High Heat Flux Electronic Devices

2014 ◽  
Vol 136 (2) ◽  
Author(s):  
T. David ◽  
D. Mendler ◽  
A. Mosyak ◽  
A. Bar-Cohen ◽  
G. Hetsroni
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Steady State ◽  
Transfer Coefficient ◽  
Heat Sink ◽  
Heat Fluxes ◽  
Vapor Quality ◽  
Flow Loop ◽  
Pin Fin ◽  
The Heat Transfer Coefficient

The thermal characteristics of a laboratory pin-fin microchannel heat sink were empirically obtained for heat flux, q″, in the range of 30–170 W/cm2, mass flux, m, in the range of 230–380 kg/m2 s, and an exit vapor quality, xout, from 0.2 to 0.75. Refrigerant R 134a (HFC-134a) was chosen as the working fluid. The heat sink was a pin-fin microchannel module installed in open flow loop. Deviation from the measured average temperatures was 1.5 °C at q = 30 W/cm2, and 2.0 °C at q = 170 W/cm2. These results indicate that use of pin-fin microchannel heat sink enables keeping an electronic device near uniform temperature under steady state and transient conditions. The heat transfer coefficient varied significantly with refrigerant quality and showed a peak at an exit vapor quality of 0.55 in all the experiments. At relatively low heat fluxes and vapor qualities, the heat transfer coefficient increased with vapor quality. At high heat fluxes and vapor qualities, the heat transfer coefficient decreased with vapor quality. A noteworthy feature of the present data is the larger magnitude of the transient heat transfer coefficients compared to values obtained under steady state conditions. The results of transient boiling were compared with those for steady state conditions. In contrast to the more common techniques, the low cost technique, based on open flow loop was developed to promote cooling using micropin fin sinks. Results of this experimental study may be used for designing the cooling high power laser and rocket-born electronic devices.

scholarly journals Enhancement of Temperature Distribution and Heat Transfer Coefficient of Ribbed Tube by Simulation

2021 ◽  
Vol 7 (1) ◽  
pp. 21-28
Author(s):  
Rahul Kunar ◽  
Dr Sukul Lomash
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Temperature Distribution ◽  
Transfer Coefficient ◽  
Heat Transfer Rate ◽  
Transfer Rate ◽  
Flow Analysis ◽  
Total Heat ◽  
Total Heat Transfer ◽  
The Heat Transfer Coefficient

The heat transfer from surface may in general be enhanced by increasing the heat transfer coefficient between a surface and its surrounding or by increasing heat transfer area of the surface or by both. The main objective of the study and calculate the total heat transfer coefficient. Improve the heat transfer rate by using ANSYS CFD. During the CFD calculations of the flow in internally ribbed tubes. And calculated the temperature distribution and pressure inside the tube by using ansys. The model was created using CatiaV5 and meshed with Ansys, and the flow analysis is done with Ansys 19.2. The results showing that the heat transfer is increased. The enthalpy and temperature increase with flow is advancing when compare with normal boiler tube. In this study the total heat transfer rate of the pipe increase with the increase the rib height. Total heat transfer rate increase up to 7.7kw. The study show that the improvement in furnace heat transfer can be achieved by changing the internal rib design.

Effect of Surface Roughness on Heat Transfer from Horizontal Immersed Tubes in a Fluidized Bed

1979 ◽  
Vol 101 (3) ◽  
pp. 397-403 ◽  
Author(s):  
N. S. Grewal ◽  
S. C. Saxena
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Transfer Coefficient ◽  
Fluidized Bed ◽  
Total Heat ◽  
Smooth Tube ◽  
Total Heat Transfer ◽  
Maximum Heat ◽  
The Heat Transfer Coefficient ◽  
Outside Diameter

Experimental results of the total heat transfer coefficient between 12.7 mm dia copper tubes with four different rough surfaces and glass beads of three different sizes as taken in a 0.305 m × 0.305 m square fluidized bed as a function of fluidizing velocity are reported. The comparison of results for the rough and technically smooth tubes suggests that the heat transfer coefficient strongly depends on the ratio of pitch (Pf) to the average particle diameter (dp), where Pf is the distance between the two corresponding points on consecutive threads or knurls. By the proper choice of (Pf/dp) ratio, the maximum total heat transfer coefficient for V-thread tubes (hwfb) can be increased by as much as 40 percent over the value for a smooth tube with the same outside diameter. However, for values of (Pf/dp) less than 0.95, the maximum heat transfer coefficient for the V-thread rough tubes is smaller than the smooth tube having the same outside diameter. The qualitative variation of the heat transfer coefficient for rough tubes with (Pf/dp) is explained on the basis of the combined effect of contact geometry between the solid particles and the heat transfer surface, and the solids renewal rate at the surface. The present findings are critically compared with somewhat similar investigations from the literature on the heat transfer from horizontal or vertical rough tubes and tubes with small fins.

Nonuniform Cooling of a Heat-Generating Cylinder or Sphere

1966 ◽  
Vol 88 (3) ◽  
pp. 257-264 ◽  
Author(s):  
Walter Fagan ◽  
Stuart Leipziger
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Steady State ◽  
Temperature Distribution ◽  
Transfer Coefficient ◽  
Approximate Solutions ◽  
Solid Cylinder ◽  
Average Value ◽  
Numerical Studies ◽  
The Heat Transfer Coefficient

A heat-generating solid cylinder or sphere is cooled in steady state with a heat transfer coefficient which varies arbitrarily on the surface. A solution is obtained which permits exact calculation of the temperature distribution. Simple approximate solutions are also obtained for the two cases where (a) the heat transfer coefficient does not differ greatly from its average value, and (b) the coefficient differs greatly from its average value. Numerical studies are made, and the errors resulting from the approximate solutions are calculated.

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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