Influence of Property Variation on Natural Convection in an Isothermal Vertical Finned Channel: An Extended Study

2020 ◽  
Vol 13 (3) ◽  
Author(s):  
Krishna Roy ◽  
Biplab Das
Keyword(s):  
Thermal Conductivity ◽  
Nusselt Number ◽  
Variable Viscosity ◽  
Physical Property ◽  
Bulk Temperature ◽  
Extended Study ◽  
Property Variation ◽  
Array Computations ◽  
Boussinesq Fluid ◽  
Axial Development

Abstract Boussineśq and non-Boussineśq fluid with thermo-physical property variation have been investigated for a vertical fin array. Computations are executed for the range of parameter such as Grashof number 1.86 × 105 and 4.42 × 105, non-dimensional S* = 0.2, 0.3, and 0.5, and non-dimensional clearance C* = 0.10, 0.15, and 0.40. The axial development of various fluid flow quantities, such as the pressure defect (P*), local Nusselt number (Nul), and the bulk temperature of the fluid (θb) has been presented for each of the property combinations. Nul is observed to have reduced by 70% near the exit from the Boussineśq fluid with fixed viscosity and thermal conductivity to the non-Boussineśq fluid with the variable property. Furthermore, the overall Nusselt number (Nu) at S* = 0.2 in an isothermal vertical fin array for an increase in Gr from 1.86 × 105 to 4.42 × 105 with different combination of properties such as Boussineśq fluid with fixed viscosity and thermal conductivity (ρb μc kc), Boussineśq fluid with variable viscosity and thermal conductivity (ρb μv kv), non-Boussineśq fluid with fixed viscosity and thermal conductivity (ρv μc kc), and non-Boussineśq fluid with variable viscosity and thermal conductivity (ρv μv kv) are observed to have an increase of 138%, 148%, 150%, and 160%, respectively.

Effects of Variable Viscosity and Thermal Conductivity of CuO-Water Nanofluid on Heat Transfer Enhancement in Natural Convection: Mathematical Model and Simulation

2010 ◽  
Vol 132 (5) ◽  
Author(s):  
Eiyad Abu-Nada
Keyword(s):  
Heat Transfer ◽  
Thermal Conductivity ◽  
Nusselt Number ◽  
Aspect Ratio ◽  
High Aspect Ratio ◽  
Average Nusselt Number ◽  
Volume Fraction ◽  
Variable Viscosity ◽  
Cylinder Surface ◽  
Transfer Enhancement

Heat transfer enhancement in horizontal annuli using variable thermal conductivity and variable viscosity of CuO-water nanofluid is investigated numerically. The base case of simulation used thermal conductivity and viscosity data that consider temperature property dependence and nanoparticle size. It was observed that for Ra≥104, the average Nusselt number was deteriorated by increasing the volume fraction of nanoparticles. However, for Ra=103, the average Nusselt number enhancement depends on aspect ratio of the annulus as well as volume fraction of nanoparticles. Also, for Ra=103, the average Nusselt number was less sensitive to volume fraction of nanoparticles at high aspect ratio and the average Nusselt number increased by increasing the volume fraction of nanoaprticles for aspect ratios ≤0.4. For Ra≥104, the Nusselt number was deteriorated everywhere around the cylinder surface especially at high aspect ratio. However, this reduction is only restricted to certain regions around the cylinder surface for Ra=103. For Ra≥104, the Maxwell–Garnett and the Chon et al. conductivity models demonstrated similar results. But, there was a deviation in the prediction at Ra=103 and this deviation becomes more significant at high volume fraction of nanoparticles. The Nguyen et al. data and the Brinkman model give completely different predictions for Ra≥104, where the difference in prediction of the Nusselt number reached 50%. However, this difference was less than 10% at Ra=103.

Study of the boundary layer heat transfer of nanofluids over a stretching sheet: Passive control of nanoparticles at the surface

2015 ◽  
Vol 93 (7) ◽  
pp. 725-733 ◽  
Author(s):  
M. Ghalambaz ◽  
E. Izadpanahi ◽  
A. Noghrehabadi ◽  
A. Chamkha
Keyword(s):  
Heat Transfer ◽  
Thermal Conductivity ◽  
Boundary Layer ◽  
Nusselt Number ◽  
Heat Transfer Enhancement ◽  
Base Fluid ◽  
Stretching Sheet ◽  
Volume Fraction ◽  
Enhancement Ratio ◽  
Transfer Enhancement

The boundary layer heat and mass transfer of nanofluids over an isothermal stretching sheet is analyzed using a drift-flux model. The relative slip velocity between the nanoparticles and the base fluid is taken into account. The nanoparticles’ volume fractions at the surface of the sheet are considered to be adjusted passively. The thermal conductivity and the dynamic viscosity of the nanofluid are considered as functions of the local volume fraction of the nanoparticles. A non-dimensional parameter, heat transfer enhancement ratio, is introduced, which shows the alteration of the thermal convective coefficient of the nanofluid compared to the base fluid. The governing partial differential equations are reduced into a set of nonlinear ordinary differential equations using appropriate similarity transformations and then solved numerically using the fourth-order Runge–Kutta and Newton–Raphson methods along with the shooting technique. The effects of six non-dimensional parameters, namely, the Prandtl number of the base fluid Prbf, Lewis number Le, Brownian motion parameter Nb, thermophoresis parameter Nt, variable thermal conductivity parameter Nc and the variable viscosity parameter Nv, on the velocity, temperature, and concentration profiles as well as the reduced Nusselt number and the enhancement ratio are investigated. Finally, case studies for Al2O3 and Cu nanoparticles dispersed in water are performed. It is found that increases in the ambient values of the nanoparticles volume fraction cause decreases in both the dimensionless shear stress f″(0) and the reduced Nusselt number Nur. Furthermore, an augmentation of the ambient value of the volume fraction of nanoparticles results in an increase the heat transfer enhancement ratio hnf/hbf. Therefore, using nanoparticles produces heat transfer enhancement from the sheet.

scholarly journals Estimation of thermal conductivity of short pastry biscuit at different baking stages

2014 ◽  
Vol 45 (2) ◽  
pp. 64 ◽  
Author(s):  
Chiara Cevoli ◽  
Angelo Fabbri ◽  
Simone Virginio Marai ◽  
Enrico Ferrari ◽  
Adriano Guarnieri
Keyword(s):  
Thermal Conductivity ◽  
Thermal Processing ◽  
Physical Property ◽  
Physical Models ◽  
Hot Wire ◽  
Line Heat Source ◽  
Food Material ◽  
Wire Method ◽  
Thermal Conductivity Probe

Thermal conductivity of a food material is an essential physical property in mathematical modelling and computer simulation of thermal processing. Effective thermal conductivity of non-homogeneous materials, such as food matrices, can be determined experimentally or mathematically. The aim of the following research was to compare the thermal conductivity of short pastry biscuits, at different baking stages (60-160 min), measured by a line heat source thermal conductivity probe and estimated through the use of thermo-physical models. The measures were carried out on whole biscuits and on powdered biscuits compressed into cylindrical cases. Thermal conductivity of the compacted material, at different baking times (and, consequently at different moisture content), was then used to feed parallel, series, Krischer and Maxwell-Eucken models. The results showed that the application of the hot wire method for the determination of thermal conductivity is not fully feasible if applied directly to whole materials due to mechanical changes applied to the structure and the high presence of fats. The method works best if applied to the biscuit component phases separately. The best model is the Krischer one for its adaptability. In this case the value of biscuit thermal conductivity, for high baking time, varies from 0.15 to 0.19 Wm<sup>–1</sup> K<sup>–1</sup>, while the minimum, for low baking time, varies from 0.11 to 0.12 Wm<sup>–1</sup> K<sup>–1</sup>. These values are close to that reported in literature for similar products.

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