scholarly journals Study on the Thermal Properties of Hollow Shale Blocks as Self-Insulating Wall Materials

2017 ◽  
Vol 2017 ◽  
pp. 1-12 ◽  
Author(s):  
Guo-liang Bai ◽  
Ning-jun Du ◽  
Ya-zhou Xu ◽  
Chao-gang Qin
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Thermal Properties ◽  
Transfer Coefficient ◽  
Wall Material ◽  
Element Analysis ◽  
Experimental Heat ◽  
Wall Materials ◽  
Save Energy ◽  
The Heat Transfer Coefficient

To reduce energy consumption and protect the environment, a type of hollow shale block with 29 rows of holes was designed and produced. This paper investigated the thermal properties of hollow shale blocks and walls. First, the guarding heat-box method was used to obtain the heat transfer coefficient of the hollow shale block walls. The experimental heat transfer coefficient is 0.726 W/m2·K, which would save energy compared to traditional wall materials. Then, the theoretical value of the heat transfer coefficient was calculated to be 0.546 W/m2·K. Furthermore, the one-dimensional steady heat conduction process for the block and walls was simulated using the finite element analysis software ANSYS. The predicted heat transfer coefficient for the walls was 0.671 W/m2·K, which was in good agreement with the test results. With the outstanding self-insulation properties, this type of hollow shale block could be used as a wall material without any additional insulation measures in masonry structures.

Evaluation of Heating Process of Apple, Eggplant, Zucchini and Potato by Means of Their Thermal Properties

2016 ◽  
Author(s):  
Hilario Terres ◽  
Sandra Chavez ◽  
Raymundo Lopez ◽  
Arturo Lizardi ◽  
Araceli Lara
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Thermal Properties ◽  
Transfer Coefficient ◽  
Biot Number ◽  
Heating Process ◽  
Energy Devices ◽  
Heating Device ◽  
The Heat Transfer Coefficient ◽  
Transitory State

In this work, the heating process for apple, eggplant, zucchini and potato by means of evaluation of their thermal properties and the Biot number determined in experimental form is presented. The heating process is carried out using a solar cooker box-type as heating device. The thermal experimental properties determined are conductivity (k), density (D), specific heat (C), diffusivity (Dif) and the Biot number (Bi) for each product evaluated. In the experimentation, temperatures for center and surface in each product and water were measured in controlled conditions. For those measures, a device Compact Fieldpoint and thermocouples placed in the points studied were used. By using correlations with temperature as function, k, D and C were calculated, while by using equations in transitory state for the products modeled as sphere and cylinder was possible to estimate the Biot number after calculation of the heat transfer coefficient for each case. Results indicate the higher value for k, C and Dif correspond to zucchini (0.65 W/m °C, 4084.5 J/kg °C, 1.5 × 10−7 m2), while higher value for D correspond to potato (1197.5 kg/m3). The lowest values for k and C were obtained for potato (0.59 W/m °C, 3658.3 J/kg °C) while lowest values for D and Dif, correspond to zucchini (998.2 kg/m3) and potato (1.45 × 10−7 m2/s) respectively. The maximum and minimum values for Bi corresponded to potato (21.4) and zucchini (0.41) in respective way. The results obtained are very useful in applications for solar energy devices, where estimates for properties are very important to generate new results, for example, numerical simulations. Also, results could be used to evaluate the cooking power in solar cookers when the study object is oriented in that direction.

scholarly journals Effect of Ambient Parameters on the Temperature Distribution of Photovoltaic (PV) Modules

Resources ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 107 ◽  
Author(s):  
Divine Atsu ◽  
Alok Dhaundiyal
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Temperature Distribution ◽  
Transfer Coefficient ◽  
Thermal Conditions ◽  
Main Body ◽  
Pv System ◽  
Element Analysis ◽  
Pv Modules ◽  
The Heat Transfer Coefficient

This paper pivots around the influence of thermal parameters on the temperature distribution of a (PV) module. The solar irradiance, ambient temperature, and heat transfer coefficient were examined for four differently manufactured solar modules. A finite element analysis of the solar system was carried out to simulate the prevailing thermal conditions. It was determined through analysis that the heat transfer coefficient had a significant effect on the boundaries of the PV modules. The temperature gradient was relatively high at the boundary, whereas the main body had the least deviation from the mean value of experimental data. The high value of irradiance is favorable for a large PV system, while the heat transfer coefficient should be low for avoiding undulation of the thermal gradient across the plate. The temperature distribution on the surface of the PV modules largely depended on the geometry and the material used for the design purpose.

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%.

scholarly journals Systematic heat transfer measurements in highly viscous binary fluids

2021 ◽  
Author(s):  
Ann-Christin Fleer ◽  
Markus Richter ◽  
Roland Span
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Transfer Coefficient ◽  
Volatile Component ◽  
Test Tube ◽  
Heat Fluxes ◽  
Transfer Coefficients ◽  
Heat Transfer Coefficients ◽  
Low Viscosity ◽  
The Heat Transfer Coefficient

AbstractInvestigations of flow boiling in highly viscous fluids show that heat transfer mechanisms in such fluids are different from those in fluids of low viscosity like refrigerants or water. To gain a better understanding, a modified standard apparatus was developed; it was specifically designed for fluids of high viscosity up to 1000 Pa∙s and enables heat transfer measurements with a single horizontal test tube over a wide range of heat fluxes. Here, we present measurements of the heat transfer coefficient at pool boiling conditions in highly viscous binary mixtures of three different polydimethylsiloxanes (PDMS) and n-pentane, which is the volatile component in the mixture. Systematic measurements were carried out to investigate pool boiling in mixtures with a focus on the temperature, the viscosity of the non-volatile component and the fraction of the volatile component on the heat transfer coefficient. Furthermore, copper test tubes with polished and sanded surfaces were used to evaluate the influence of the surface structure on the heat transfer coefficient. The results show that viscosity and composition of the mixture have the strongest effect on the heat transfer coefficient in highly viscous mixtures, whereby the viscosity of the mixture depends on the base viscosity of the used PDMS, on the concentration of n-pentane in the mixture, and on the temperature. For nucleate boiling, the influence of the surface structure of the test tube is less pronounced than observed in boiling experiments with pure fluids of low viscosity, but the relative enhancement of the heat transfer coefficient is still significant. In particular for mixtures with high concentrations of the volatile component and at high pool temperature, heat transfer coefficients increase with heat flux until they reach a maximum. At further increased heat fluxes the heat transfer coefficients decrease again. Observed temperature differences between heating surface and pool are much larger than for boiling fluids with low viscosity. Temperature differences up to 137 K (for a mixture containing 5% n-pentane by mass at a heat flux of 13.6 kW/m2) were measured.

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