EXPERIMENTAL INVESTIGATION OF THE EVAPORATION OF A MONODISPERSE DROPLET STREAM FOR VARIABLE AIR VELOCITY

2005 ◽  
Vol 15 (3) ◽  
pp. 323-340 ◽  
Author(s):  
Bjorn Rossow ◽  
Sascha Kruger ◽  
Gerd Grunefeld
Keyword(s):  
Experimental Investigation ◽  
Air Velocity ◽  
Droplet Stream ◽  
Monodisperse Droplet

An experimental investigation of an axisymmetric jet in a co-flowing air stream

1973 ◽  
Vol 61 (4) ◽  
pp. 805-822 ◽  
Author(s):  
R. A. Antonia ◽  
R. W. Bilger
Keyword(s):  
Experimental Investigation ◽  
Shear Stress ◽  
Past History ◽  
Reynolds Shear Stress ◽  
Turbulence Structure ◽  
Air Velocity ◽  
Axisymmetric Jet ◽  
Flow Development ◽  
Air Stream ◽  
Flow Situation

An experimental investigation of the flow development of an axisymmetric jet exhausting into a moving air stream is made for two values of the ratio of jet velocity to external air velocity. The u-component turbulence intensity and Reynolds shear stress measurements together with the dissipation length scales inferred from measured u-component spectra suggest that the turbulence similarity assumptions are incorrect for the present flow situation. A discussion of the turbulence structure of the flow indicates that self-preservation does not apply for this situation and that the flow far downstream depends strongly on the complete past history.

scholarly journals Experimental investigation of hydrodynamic phenomena in vertical-upward adiabatic two-phase flow conditions

2021 ◽  
Vol 10 (3) ◽  
pp. 49-59
Author(s):  
Dinh Anh Tuan ◽  
Pham Tuan Nam ◽  
Nguyen Tu Oanh
Keyword(s):  
Experimental Investigation ◽  
Atmospheric Pressure ◽  
Two Phase Flow ◽  
Water Velocity ◽  
Phase Flow ◽  
Flow Conditions ◽  
Air Velocity ◽  
Two Phase ◽  
Single Flow ◽  
Flow Experiments

In order to investigate hydrodynamic phenomena in two-phase flow conditions in nuclear safety analysis, a series of two-phase flow experiments were conducted using a single flow channel in which air and water were simultaneously injected into the test section. The experiments under atmospheric pressure conditions were carried out with the water velocity and the air velocity covering the ranges from 0.2 to 1.5 m/s and 0.05 to 0.2 m/s, respectively. The technique of two-sensor conductivity probe was used for the measurement of bubble parameters. The experimental results presented and analyzed in this study are the local time-averaged void fraction and bubble velocities at three axial positions L/D = 14.4, 51.2 and 71.3.

Experimental Investigation of Solid Particle Erosion in S-Bend

2015 ◽  
Vol 138 (4) ◽  
Author(s):  
Quamrul H. Mazumder ◽  
Kawshik Ahmed ◽  
Siwen Zhao
Keyword(s):  
Experimental Investigation ◽  
Solid Particle ◽  
Solid Particle Erosion ◽  
Surface Erosion ◽  
Particle Sizes ◽  
Air Velocity ◽  
Particle Erosion ◽  
Fluid Handling ◽  
Wide Range ◽  
Cause Of Failure

Solid particle erosion is a micromechanical process that removes material from the surface. Erosion is a leading cause of failure in fluid handling equipment such as pumps and pipes. An investigation was conducted using an S-bend geometry with 12.7 mm inside diameter, r/D ratio of 1.5 with three different air velocities and two different particle sizes. This paper presents the preliminary results of an investigation to determine the location of erosion for a wide range of conditions. The experimental results showed the location of maximum erosion at 29–42 deg from the inlet at 45.72 m/s air velocity with 300 μm particle sizes.

Experimental Investigation of Using Solar Chimney to Induce Natural Ventilation

2014 ◽  
Vol 672-674 ◽  
pp. 109-112 ◽  
Author(s):  
Cai Xia Hao ◽  
Hai Ping Zhang ◽  
Min Xia Hao
Keyword(s):  
Heat Flux ◽  
Experimental Investigation ◽  
Velocity Field ◽  
Boundary Layers ◽  
Natural Ventilation ◽  
Heated Surface ◽  
Experimental Results ◽  
Solar Chimney ◽  
Air Velocity ◽  
Radiant Intensity

The vertical panels of solar chimney have internal dimensions of 2000mm height、1000mm length. Under the condition of heat flux and chimney gap variety, we research chimney interior velocity field. Experimental Results show that airflow increased with chimney gap augmentation, the airflow and air velocity augment with the increase of solar radiant intensity, and air velocity decreases with the increase of solar chimney gap. Air velocity is higher near the heated surfaces than it in the middle chimney. Meanwhile velocity boundary layers form near the heated surface.

Experimental investigation of the effect of air velocity on a unit cooler under frosting condition: a case study

2017 ◽  
Vol 53 (10) ◽  
pp. 3119-3128
Author(s):  
Ergin Bayrak ◽  
Akın Çağlayan ◽  
Alp Er S. Konukman
Keyword(s):  
Experimental Investigation ◽  
Air Velocity

Experimental investigation of the potential influence of indoor air velocity on students’ learning performance in summer conditions

2020 ◽  
Vol 219 ◽  
pp. 110015
Author(s):  
Dengjia Wang ◽  
Cong Song ◽  
Yingying Wang ◽  
Yanchao Xu ◽  
Yanfeng Liu ◽  
...  
Keyword(s):  
Experimental Investigation ◽  
Indoor Air ◽  
Learning Performance ◽  
Potential Influence ◽  
Air Velocity

Experimental Investigation ofa Rectilinear Droplet Stream Flame

1994 ◽  
Vol 100 (1-6) ◽  
pp. 57-73 ◽  
Author(s):  
M. A. SILVERMAN ◽  
D. DUNN–RANKIN
Keyword(s):  
Experimental Investigation ◽  
Droplet Stream

scholarly journals Energetic budget on an evaporating monodisperse droplet stream using combined optical methods

2002 ◽  
Vol 45 (25) ◽  
pp. 5053-5067 ◽  
Author(s):  
G. Castanet ◽  
P. Lavieille ◽  
F. Lemoine ◽  
M. Lebouché ◽  
A. Atthasit ◽  
...  
Keyword(s):  
Optical Methods ◽  
Droplet Stream ◽  
Monodisperse Droplet

Forced Air Precooling Studies of Perishable Food Products

2007 ◽  
Vol 3 (6) ◽  
Author(s):  
Omer Adil Zainal Albayati ◽  
Ravi Kumar ◽  
Gopal Chauhan
Keyword(s):  
Experimental Investigation ◽  
Cold Storage ◽  
Food Item ◽  
Fruits And Vegetables ◽  
Food Product ◽  
Food Products ◽  
Air Cooling ◽  
Air Velocity ◽  
Cold Air ◽  
Forced Air

Food products of perishable nature are needed to be preserved from spoiling using the precooling technique. Precooling is the process of cooling fruits and vegetables as soon as possible after the harvest and prior to the transportation over long distances to a cold storage warehouse and marketing. Therefore, an experimental investigation has been carried out to study the temperature variation of different food products viz. apple, papaya and grape during the precooling process. Forced air cooling of food products was done by placing the particular food item inside a 4 m long rectangular air duct of 300 mm x 300 mm section. The temperature of cold air was in a range of 4-5 oC and the air velocity varied from 1.6 m/s to 4.1 m/s. The temperature of food product was measured at different radial locations inside the product. The effect of air velocity on the temperature profile of food product was observed and it has been found that the proper choice of cold air velocity can reduce the cooling time of certain food product up to 33 percent, thus, resulting in the saving of energy.

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