Effect of magnetic field on laminar forced convective heat transfer of MWCNT–Fe3O4/water hybrid nanofluid in a heated tube

2019 ◽  
Vol 137 (5) ◽  
pp. 1809-1825 ◽  
Author(s):  
Jalal Alsarraf ◽  
Reza Rahmani ◽  
Amin Shahsavar ◽  
Masoud Afrand ◽  
Somchai Wongwises ◽  
...  
Keyword(s):  
Magnetic Field ◽  
Heat Transfer ◽  
Convective Heat Transfer ◽  
Convective Heat ◽  
Hybrid Nanofluid ◽  
Heated Tube ◽  
Forced Convective Heat Transfer

scholarly journals Effect of Magnetic Field on the Forced Convective Heat Transfer of Water–Ethylene Glycol-Based Fe3O4 and Fe3O4–MWCNT Nanofluids

2021 ◽  
Vol 11 (10) ◽  
pp. 4683
Author(s):  
Areum Lee ◽  
Chinnasamy Veerakumar ◽  
Honghyun Cho
Keyword(s):  
Magnetic Field ◽  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Field Strength ◽  
Ethylene Glycol ◽  
Convective Heat Transfer ◽  
Convective Heat ◽  
Hybrid Nanofluid ◽  
Forced Convective Heat Transfer ◽  
The Magnetic Field

This paper discusses the forced convective heat transfer characteristics of water–ethylene glycol (EG)-based Fe3O4 nanofluid and Fe3O4–MWCNT hybrid nanofluid under the effect of a magnetic field. The results indicated that the convective heat transfer coefficient of magnetic nanofluids increased with an increase in the strength of the magnetic field. When the magnetic field strength was varied from 0 to 750 G, the maximum convective heat transfer coefficients were observed for the 0.2 wt% Fe3O4 and 0.1 wt% Fe3O4–MWNCT nanofluids, and the improvements were approximately 2.78% and 3.23%, respectively. The average pressure drops for 0.2 wt% Fe3O4 and 0.2 wt% Fe3O4–MWNCT nanofluids increased by about 4.73% and 5.23%, respectively. Owing to the extensive aggregation of nanoparticles by the external magnetic field, the heat transfer coefficient of the 0.1 wt% Fe3O4–MWNCT hybrid nanofluid was 5% higher than that of the 0.2 wt% Fe3O4 nanofluid. Therefore, the convective heat transfer can be enhanced by the dispersion stability of the nanoparticles and optimization of the magnetic field strength.

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