Flow control and heat transfer enhancement inside a two-dimensional channel using porous blocks and applying bleeding condition between them

2020 ◽  
Author(s):  
Rui Hou ◽  
Peisuo Li
Keyword(s):  
Heat Transfer ◽  
Flow Control ◽  
Heat Transfer Enhancement ◽  
Two Dimensional ◽  
Transfer Enhancement ◽  
Porous Blocks

The Application of Shape Memory Alloy as Vortex Generators and Flow Control Devices for Enhanced Convective Heat Transfer

2007 ◽  
Author(s):  
Mohd. S. Aris ◽  
Ieuan Owen ◽  
Chris. J. Sutcliffe
Keyword(s):  
Heat Transfer ◽  
Flow Control ◽  
Shape Memory ◽  
Convective Heat Transfer ◽  
Heat Transfer Enhancement ◽  
Convective Heat ◽  
Vortex Generators ◽  
Transfer Enhancement ◽  
Flow Control Devices ◽  
Control Devices

This paper is concerned with convective heat transfer enhancement of heated surfaces through the use of vortex generators and flow control devices. A preliminary proof-of-concept investigation has been carried out into the use of active vortex generators and flow control elements, both manufactured from Shape Memory Alloys (SMAs) which are activated at set temperatures. The vortex generators change their shape to intrude further into the flow at high temperature to enhance heat transfer, while they maintain a low profile at low temperatures to minimise flow pressure losses. One set of vortex generators was made from pre-alloyed powders of SMA material in an advanced rapid prototyping process known as Selective Laser Melting (SLM). Another set of devices was also made from commercially available flat annealed thin SMA sheets for comparison purposes. The flow control elements are devices that preferentially guide the flow to heated parts of a surface, again using temperature-activated SMAs. Promising results were obtained for both the vortex generator and flow control device when their temperatures were varied from 20° to 85°C. The vortex generators responded by increasing their angle of attack from 20° to 35° while the wavy flow control elements straightened out at higher temperatures. As the designs were two-way trained, they regain their initial position and shape at a lower temperature. The surface temperature of the heated plate on which the active devices were positioned reduced between 8 to 51%, indicating heat transfer enhancement due to the generated vortices and changes in air flow rates.

Numerical Investigation of Heat Transfer in the Wake of a Single Highly Confined Bubble in a Horizontal Minichannel

2018 ◽  
Author(s):  
John R. Willard ◽  
D. Keith Hollingsworth
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Enhancement ◽  
Numerical Investigation ◽  
Channel Flow ◽  
Heat Generation ◽  
Reduced Order Model ◽  
Two Dimensional ◽  
Transfer Enhancement ◽  
Order Model ◽  
Reduced Order

Confined bubbly flows in millimeter-scale channels produce significant heat transfer enhancement when compared to single-phase flows. Experimental studies support the hypothesis that the enhancement is driven by a convective phenomenon in the liquid phase as opposed to sourcing from microlayer evaporation or active nucleation. A numerical investigation of flow structure and heat transfer produced by a single bubble moving through a millimeter-scale channel was performed in order to document the details of this convective mechanism. The simulation includes thermal boundary conditions emulating those of the experiments, and phase change was omitted in order to focus only on the convective mechanism. The channel is horizontal with a uniform-heat-generation upper wall and an adiabatic lower surface. A Lagrangian framework was adopted such that the computational domain surrounds the bubble and moves at the nominal bubble speed. The liquid around the bubble moves as a low-Reynolds-number unsteady laminar flow. The volume-of-fluid method was used to track the liquid/gas interface. This paper reviews the central results of this simulation regarding wake heat transfer. It then compares the findings regarding Nusselt number enhancement to a reduced-order model on a two-dimensional domain in the wake of the bubble. The model solves the advective-diffusion equation assuming a velocity field consistent with fully developed channel flow in the absence of the bubble. The response of the uniform-heat-generation upper wall is included. The model assumes a temperature profile directly behind the bubble which represents a well-mixed region produced by the passage of the bubble. The significant wake heat transfer enhancement and its decay with distance from the bubble documented by the simulation were captured by the reduced-order model. However, the channel surface temperature recovered in a much shorter distance in the simulation compared to the reduced-order model. This difference is attributed to the omission of transverse conduction within the heated surface in the two-dimensional model. Beyond approximately one bubble diameter into the bubble wake, the complex flow structures are replaced by the momentum field of the precursor channel flow. However, the properties and thickness of the heated upper channel wall govern the heat transfer for many bubble diameters behind the bubble.

Numerical Analysis of Heat Transfer Enhancement in a Micro-Channel Due to Mechanical Stirrers

2020 ◽  
Vol 13 (1) ◽  
Author(s):  
M. Sreejith ◽  
S. Chetan ◽  
S. N. Khaderi
Keyword(s):  
Heat Transfer ◽  
Reynolds Number ◽  
Heat Transfer Enhancement ◽  
Peclet Number ◽  
Periodic Case ◽  
Two Dimensional ◽  
Transfer Enhancement ◽  
Fluidic Channel ◽  
Enhancement Of Heat Transfer ◽  
Péclet Number

Abstract Using two-dimensional numerical simulations of the momentum, mass, and energy conservation equations, we investigate the enhancement of heat transfer in a rectangular micro-fluidic channel. The fluid inside the channel is assumed to be stationary initially and actuated by the motion imparted by mechanical stirrers, which are attached to the bottom of the channel. Based on the direction of the oscillation of the stirrers, the boundary conditions can be classified as either no-slip (when the oscillation is perpendicular to the length of the channel) or periodic (when the oscillation is along the length of the channel). The heat transfer enhancement due to the motion of the stirrers (with respect to the stationary stirrer situation) is analyzed in terms of the Reynolds number (ranging from 0.7 to 1000) and the Peclet number (ranging from 10 to 100). We find that the heat transfer first increases and then decreases with an increase in the Reynolds number for any given Peclet number. The heat transferred is maximum at a Reynolds number of 20 for the no-slip case and at a Reynolds number of 40 for the periodic case. For a given Peclet and Reynolds number, the heat flux for the periodic case is always larger than the no-slip case. We explain the reason for these trends using time-averaged flow velocity profiles induced by the oscillation of the mechanical stirrers.

Enhanced Condensation of Ethylene Glycol on Single Pin-Fin Tubes: Effect of Pin Geometry

2011 ◽  
Vol 134 (1) ◽  
Author(s):  
Hafiz Muhammad Ali ◽  
Adrian Briggs
Keyword(s):  
Heat Transfer ◽  
Surface Tension ◽  
Ethylene Glycol ◽  
Heat Transfer Enhancement ◽  
Surface Area ◽  
Two Dimensional ◽  
Transfer Enhancement ◽  
Pin Fin ◽  
Fin Tube ◽  
Fin Tubes

This paper presents a fundamental study into the underlying mechanisms influencing heat transfer during condensation on enhanced surfaces. New experimental data are reported for condensation of ethylene glycol at near atmospheric pressure and low velocity on 11 different 3-dimensional pin-fin tubes tested individually. Enhancements of the vapor-side, heat-transfer coefficients were found between 3 and 5.5 when compared to a plain tube at the same vapor-side temperature difference. Heat-transfer enhancement was found to be strongly dependent on the active surface area of the tubes, i.e., on the surface area of the parts of the tube and pin surface not covered by condensate retained by surface tension. For all the tubes, vapor-side, heat-transfer enhancements were found to be approximately twice the corresponding active-area enhancements. The best performing pin-fin tube gave a heat-transfer enhancement of 5.5; 17% higher than obtained from “optimised” two-dimensional fin-tubes reported in the literature and about 24% higher than the “equivalent” two-dimensional integral-fin tube (i.e., with the same fin-root diameter, longitudinal fin spacing and thickness, and fin height). The effects of surface area and surface tension induced enhancement and retention are discussed in the light of the new data and those of previous investigations.

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