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Abstract

The main aim of this work is to study the thermal efficiency of a new type of a static mixer and to analyse the flow and temperature patterns and heat transfer efficiency. The measurements were carried out for the static mixer equipped with a new mixing insert. The heat transfer enhancement was determined by measuring the temperature profiles on each side of the heating pipe as well as the temperature field inside the static mixer. All experiments were carried out with varying operating parameters for four liquids: water, glycerol, transformer oil and an aqueous solution of molasses. Numerical CFD simulations were carried out using the two-equation turbulence k-ω model, provided by ANSYS Workbench 14.5 software. The proposed CFD model was validated by comparing the predicted numerical results against experimental thermal database obtained from the investigations. Local and global convective heat transfer coefficients and Nusselt numbers were detrmined. The relationship between heat transfer process and hydrodynamics in the static mixer was also presented. Moreover, a comparison of the thermal performance between the tested static mixer and a conventional empty tube was carried out. The relative enhancement of heat transfer was characterised by the rate of relative heat transfer intensification.
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Abstract

Heating process in the domain of thin metal film subjected to a strong laser pulse are discussed. The mathematical model of the process considered is based on the dual-phase-lag equation (DPLE) which results from the generalized form of the Fourier law. This approach is, first of all, used in the case of micro-scale heat transfer problems (the extremely short duration, extreme temperature gradients and very small geometrical dimensions of the domain considered). The external heating (a laser action) is substituted by the introduction of internal heat source to the DPLE. To model the melting process in domain of pure metal (chromium) the approach basing on the artificial mushy zone introduction is used and the main goal of investigation is the verification of influence of the artificial mushy zone ‘width’ on the results of melting modeling. At the stage of numerical modeling the author’s version of the Control Volume Method is used. In the final part of the paper the examples of computations and conclusions are presented.
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