Recent advances in modeling and simulation of nanofluid flows-Part I: Fundamentals and theory

An updated review on application of nanofluids in heat exchangers for saving energy

http://mtp.phys.tue.nl/publications/2011/kash11/kash2010.pdf

Eulerian–Eulerian two-phase numerical simulation of nanofluid laminar forced convection in a microchannel

Application of Computational Fluid Dynamics (CFD) for nanofluids

Experimental and numerical investigation of nanofluid forced convection inside a wide microchannel heat sink

Numerical study of convective heat transfer of nanofluids in a circular tube two-phase model versus single-phase model

The pressure drop and mass transfer efficiency for two-phase flow in a structured packed column were simulated using a commercial CFD package, CFX version 10. The distillation of the methanol/isopropanol system was carried out in a 0.073 m diameter column, with an element composed of a ceramic structured packing and 0.053 m in height. The Height Equivalent to Theoretical Plate (HETP) value varied from 0.106–0.146 m. Pressure drop experiments were measured with an air/water system. The pressure drops at the flooding and loading points were ca. 173 and 580 Pa/m of packing, respectively. HETPs and pressure drops calculated from the Computational Fluid Dynamics (CFD) model were compared to their experimental counterparts. The average relative error between CFD predictions and the experimental data for the prediction of dry pressure drop, irrigated pressure drop and mass transfer efficiency are 20.3 %, 23 % and 9.15 %, respectively. In all cases, the CFD predictions show a good agreement with the experimental data, indicating that CFD is a reliable, cost saving and suitable technique for the design and optimization of separation processes.

CFD Simulation of Mass Transfer Efficiency and Pressure Drop in a Structured Packed Distillation Column

Numerical simulation of a supercritical CO2 geothermosiphon

Evaluation of Pressure Drop and Mass-Transfer Characteristics of a Structured Packing for Production and Separation of Food Flavours: Part II: Mass-transfer Characteristics

Nanofluids are the suspension of ultra fine particles in a conventional base fluid which tremendously changes the heat transfer characteristics of the original fluid. In this paper the boiling characteristics of different nanofluids was studied numerically using a CFD approach. Dispersions of Al2O3, SiO2, and ZrO2 nanoparticles in water at different concentrations (0.1, 0.01 and 0.001% by volume) have been used. Effects of some noticeable parameters such as nanoparticle concentration and temperature profile on the critical heat flux (CHF) have been investigated. The results of CFD simulation based on two-phase models were compared with experimental data. Boiling curves and critical heat flux were measured for the base fluid and the nanofluids. Based on the simulation results, it was concluded that the using of the Zirconium oxide (0.001%) led to modest (up to 31%) increase in the CHF. The minimum enhancement belongs to the aluminum oxide (0.1%) which increases the critical heat flux up to 11%. According to the experimental results, despite of expectation, addition of the nanoparticles causes decreasing the boiling heat transfer coefficient. This reduction is related to the changing of the surface characteristic causing by depositing the nanoparticles. In the Al2O3/water and SiO2/water nanofluids, the surface contact angle increases with increase in the nanoparticle volume fraction, so the CHF decreases.

/pdf/forced-boiling-of-nanofluids-effects-of-contact-angle-and-535tc09ccj.pdf

M. Haghshenas Fard

Papers

Numerical study of convective heat transfer of nanofluids in a circular tube two-phase model versus single-phase model

CFD Simulation of Mass Transfer Efficiency and Pressure Drop in a Structured Packed Distillation Column

Numerical simulation of a supercritical CO2 geothermosiphon

Evaluation of Pressure Drop and Mass-Transfer Characteristics of a Structured Packing for Production and Separation of Food Flavours: Part II: Mass-transfer Characteristics

Forced boiling of nanofluids, effects of contact angle and surface wettability