Showing papers in "Heat and Mass Transfer in 2018"

Performance, combustion and emission analysis of mustard oil biodiesel and octanol blends in diesel engine

Abstract: Biodiesels from the mustard oil promise to be an alternative to the conventional diesel fuel due to their similarity in properties. Higher alcohols are added to neat Mustard oil biodiesel (M100) to vary the properties of biodiesel for improving its combustion, emission and performance characteristics. N-Octanol has the ability to act as an oxygen buffer during combustion which contributes to the catalytic effect and accelerates the combustion process. N-Octanol is dispersed to neat Mustard oil biodiesel in the form of emulsions at different dosage levels of 10, 20 and 30% by volume. Three emulsion fuels prepared for engine testing constitutes of 90% of biodiesel and 10% of n-Octanol (M90O10), 80% of biodiesel and 20% of n-Octanol (M80O20) and 70% of biodiesel and 30% of n-Octanol (M70O30) by volume respectively. AVL 5402 diesel engine is made to run on these fuels to study the effect of n-Octanol on combustion, emission and performance characteristics of the mustard oil biodiesel. Experimental results show that addition of n-octanol has a positive effect on performance, combustion and emission characteristics owing to its inbuilt oxygen content. N-octanol was found to be the better oxidizing catalyst as it was more effective in reducing HC and CO emissions. A significant reduction in NOx emission was found when fuelled with emulsion techniques. The blending of n-octanol to neat Mustard oil biodiesel reduces the energy and fuel consumption and a marginal increase in brake thermal efficiency. Further, n-octanol also reduces the ignition delay and aids the combustion.

Thermal performance analysis of a flat heat pipe working with carbon nanotube-water nanofluid for cooling of a high heat flux heater

Abstract: Experimental investigation on the thermal performance of a flat heat pipe working with carbon nanotube nanofluid is conducted. It is used for cooling a heater working at high heat flux conditions up to 190 kW/m2. The heat pipe is fabricated from aluminium and is equipped with rectangular fin for efficient cooling of condenser section. Inside the heat pipe, a screen mesh was inserted as a wick structure to facilitate the capillary action of working fluid. Influence of different operating parameters such as heat flux, mass concentration of carbon nanotubes and filling ratio of working fluid on thermal performance of heat pipe and its thermal resistance are investigated. Results showed that with an increase in heat flux, the heat transfer coefficient in evaporator section of the heat pipe increases. For filling ratio, however, there is an optimum value, which was 0.8 for the test heat pipe. In addition, CNT/water enhanced the heat transfer coefficient up to 40% over the deionized water. Carbon nanotubes intensified the thermal performance of wick structure by creating a fouling layer on screen mesh structure, which changes the contact angle of liquid with the surface, intensifying the capillary forces.

An experimental study of PCM based finned and un-finned heat sinks for passive cooling of electronics

Abstract: This experimental study determines and compares the thermal performance of unfinned and finned PCM based heat sinks. For the analysis considering pin-fins as thermal conductivity enhancer (TCE), triangular configuration is considered. It is further classified into inline and staggered pin-fin arrangements. Three popular variants of paraffin namely paraffin wax, RT-44 and RT-35HC are incorporated as phase change materials (PCMs) inside the heat sink. The volume fraction of pin-fins and PCMs are kept constant at 9% and 90% respectively. The heat input at the base of heat sinks ranges from 5 W to 8 W. The results are presented in two different cases, charging and discharging, and the analysis of temperature variation and comparison of fin arrangements in three different heat sinks with and without PCM. Further the enhancement ratios are determined to quantify the thermal performance in operation time of heat sink for passive cooling with the influence of PCMs and TCEs. The results suggest triangular inline pin-fin as the dominant heat sink geometry and RT-44 as the most efficient PCM for passive thermal management of electronic devices.

Simultaneous application of microwave energy and hot air to whole drying process of apple slices: drying kinetics, modeling, temperature profile and energy aspect

Abstract: Drying kinetics, modeling, temperature profile and energy indices were investigated in apple slices during drying by a specially designed microwave-hot air domestic hybrid oven at the following conditions: 120, 150 and 180 W microwave powers coupled with 50, 60 and 70 °C air temperatures. Both sources of energy were applied simultaneously during the whole drying processes. The drying process continued until the moisture content of apple slices reached to 20% from 86.3% (wet basis, w.b). Drying times ranged from 330 to 800 min and decreased with increasing microwave power and air temperatures. The constant rate period was only observed at low microwave powers and air temperatures. Two falling rate periods were observed. Temperature of apple slices sharply increased within the first 60 min, then reached equilibrium with drying medium and finally increased at the end of the drying process. In order to describe drying behavior of apple slices nine empirical models were applied. The Modified Logistic Model fitted the best our experimental data (R 2 = 0.9955–0.9998; χ 2 = 3.46 × 10−5-7.85 × 10−4 and RMSE = 0.0052–0.0221). The effective moisture and thermal diffusivities were calculated by Fick’s second law and ranged from 1.42 × 10−9 to 3.31 × 10−9 m2/s and 7.70 × 10−9 to 12.54 × 10−9 m2/s, respectively. The activation energy (Ea) values were calculated from effective moisture diffusivity (Deff), thermal diffusivity (α) and the rate constant of the best model (k). The Ea values found from these three terms were similar and varied from 13.04 to 33.52 kJ/mol. Energy consumption and specific energy requirement of the hybrid drying of apple slices decreased and energy efficiency of the drying system increased with increasing microwave power and air temperature. Apples can be dried rapidly and effectively by use of the hybrid technique.

Effects of hot-air and hybrid hot air-microwave drying on drying kinetics and textural quality of nectarine slices

Abstract: Drying and physicochemical characteristics of nectarine slices were investigated using hot-air and hybrid hot air-microwave drying methods under fixed air temperature and air speed (50 °C and 0.5 m/s, respectively). Microwave power levels for the combined hot air-microwave method were 80, 160, 240, and 320 W. Drying kinetics were analyzed and compared using six mathematical models. For both drying methods the model with the best fitness in explaining the drying behavior was the Midilli–Kucuk model. The coefficient of determination (R 2), root mean square error (RMSE) and reduced chi square (χ 2) for this model have been obtained greater than 0.999 and less than 0.006 and 0.0001 for hybrid hot air-microwave drying while those values for hot-air drying were more than 0.999 and less than 0.003 and 0.0001, respectively. Results showed that the hybrid method reduced the drying time considerably and produced products with higher quality. The range of effective moisture diffusivity (D eff ) of hybrid and hot-air drying was between 8.15 × 10−8 and 2.83 × 10−7 m2/s and 1.27 × 10−8 m2/s, respectively. The total color difference (ΔE) has also been obtained from 36.68 to 44.27 for hybrid method; however this value for hot-air drying was found 49.64. Although reduced microwave power output led to a lower drying rate, it reduced changes in product parameters i.e. total color change, surface roughness, shrinkage and microstructural change and increased hardness and water uptake.

Thermophysical and tribological properties of nanolubricants: A review

Abstract: Recent studies in heat transfer evident that the nanofluid shows better heat transfer results as compared to base fluid. This influences the research community for the dispersion of nanoparticles in lubricants to enhance its thermophysical and tribological properties and these suspensions are termed as Nanolubricants. This review focuses on the effect of nanoparticle additives on thermophysical and tribological properties of base lubricant. Initial section briefly summarizes the variation in thermophysical properties namely viscosity, thermal conductivity, density and specific heat of nanolubricants. In later section, the coefficient of friction and anti-wear properties of nanolubricants are summarized. This review along with the replenishment of current knowledge, also discusses the fundamental mechanisms that evolve with the dispersion of nanoparticles.

Microwave and hot air drying of garlic puree: drying kinetics and quality characteristics

Abstract: In this study, the effect of hot air and microwave drying on drying kinetics and some quality characteristics such as water activity, color, optic index and volatile oil of garlic puree was investigated. Optic index representing browning of the garlic puree increased excessively with an increase in microwave power and hot air drying temperature. However, volatile oil content of the dried samples was decreased by increasing of temperature and microwave power. By increasing drying temperature (50, 60 and 70 °C) and microwave power (180, 360 and 540 W), the drying time decreased from 8.5 h to 4 min. In order to determine the kinetic parameters, the experimental drying data were fitted to various semi-empirical models beside 2nd Fick’s diffusion equation. Among them, the Page model gave a better fit for microwave-drying, while Logarithmic model gave a better fit for hot air drying. By increasing the microwave power and hot air drying temperature, the effective moisture diffusivity, De values ranged from 0.76×10−8 to 2.85×10−8 m2/s and from 2.21×10−10 to 3.07×10−10 m2/s, respectively. The activation energy was calculated as 20.90 kJ/mol for hot air drying and 21.96 W/g for microwave drying using an Arrhenius type equation.

Experimental characterization of thermal and hygric properties of hemp concrete with consideration of the material age evolution

Abstract: The incorporation of plant crops in construction materials offers very good hygrothermal performance to the building, ensuring substantial environmental and ecological benefits. This paper focuses on studying the evolution of hygrothermal properties of hemp concrete over age (7, 30 and 60 days). The analysis is done with respect to two main hygric and thermal properties, respectively: sorption isotherms, water vapor permeability, thermal conductivity and heat capacity. In fact, most of these parameters are very susceptible to change function of the age of the material. This influence of the aging is mainly due to the evolution of the microstructure with the binder hydration over time and the creation of new hydrates which can reduces the porosity of the material and consequently modify its properties. All the tested hemp concrete samples presented high moisture storage capacity and high-water vapor permeability whatever the age of such hygroscopic material. These hygric parameters increase significantly for high relative humidity requiring more consideration of such variability during the modeling of coupled heat and mass transfer within the material. By the same, the thermal conductivity and heat capacity tests highlighted the impact of the temperature and hygric state of the studied material.

Modelling the mid-infrared drying of sweet potato: kinetics, mass and heat transfer parameters, and energy consumption

Abstract: This study investigated the drying kinetics, mass and heat transfer characteristics of sweet potato slices (0.4–0.6 cm thickness) during drying based on mid-infrared experimental set-up (intensity of 1100–1400 W/m2). Thin layer drying models were used to evaluate the drying kinetics of sweet potato slices. Two analytical models (Fick’s diffusion model, and Dincer and Dost model) were used to study the mass transfer behaviour of sweet potato slices with and without shrinkage during mid-infrared drying. The heat transfer flux between the emitter and sweet potato slices was also investigated. Results demonstrated that an increase in infrared intensity from 1100 W/m2 to 1400 W/m2 resulted in increased in average radiation heat flux by 3.4 times and a 15% reduction in the overall drying time. The two-term exponential model was found to be the best in predicting the drying kinetics of sweet potato slices during mid-infrared drying. The specific heat consumption varied from 0.91–4.82 kWh/kg. The effective moisture diffusivity with and without shrinkage using the Fick’s diffusion model varied from 2.632 × 10−9 to 1.596 × 10−8 m2/s, and 1.24 × 10−8 to 2.4 × 10−8 m2/s using Dincer and Dost model, respectively. The obtained values of mass transfer coefficient, Biot number and activation energy varied from 5.99 × 10−6 to 1.17 × 10−5 m/s, 0.53 to 2.62, and 12.83 kJ/mol to 34.64 kJ/mol, respectively. The values obtained for Biot number implied the existence of simultaneous internal and external resistances. The findings further explained that mid-infrared intensity of 1100 W/m2 did not significantly affect the quality of sweet potato during drying, demonstrating a great potential of applying low intensity mid-infrared radiation in the drying of agricultural crops.

Preparation, characteristics, convection and applications of magnetic nanofluids: A review

Abstract: Magnetic nanofluids (MNfs), the colloidal suspension of ferromagnetic nanomaterial, have been taken into research fascinatingly. After contemplating its distinctive interesting properties and unique eximious features it offers innumerous application not only in heat transfer field but also immensely prevalent in medical, biological, aerospace, electronics and solar sciences. This review paper epitomizes and perusing the research work done on heat transfer application of MNfs and encapsulate it for the future research support. Moreover, numerical and experimental, both the approaches has been included for the insightful analysis of phenomenon to apprehend augmentation in heat transfer by MNfs. This article first underlines the importance of appropriate methods of preparation of MNfs as well as its effects on the thermophysical properties of MNfs. Subsequently, the paper comprehended the descriptive analysis of augmentation of convection heat transfer and the effect of magnetic field on the behavior MNfs. Additionally, the effect of magnetic field intensity has been taken as a pertinent parameter and correlations have been developed for thermal conductivity, viscosity and heat transfer coefficient based on the reviewed data. The paper concluded with the tremendous applications of the MNfs and the futuristic plan to support the potential areas for future research.

Perforated fins effect on the heat transfer rate from a circular tube by using wind tunnel: An experimental view

Abstract: Perforated fins effects on the heat transfer rate of a circular tube are examined experimentally. An experimental system is set up through the wind tunnel and equipped with necessary measurement tools. Hot water passes through the finned tube and heat transfers to the fin-side air created using the wind tunnel with different velocities. Two fin sets of identical weight are installed on a circular tube with different outer diameters of 22 and 26 mm. The experiments are conducted at two different mass flow rates of the hot water and six Reynolds number of external air flow. Considering the four finned tubes and one no finned tube, a total of 60 tests are conducted. Results showed that with increasing the internal or external flow rates, the effect of larger cross-sectional area is greater. By opening holes on the fins, in addition to weight loss, the maximum heat transfer rate for perforated fins increases by 8.78% and 9.23% respectively for mass flow rates of 0.05 and 0.1 kg/s at low external Reynolds number. While, at high external Reynolds number, the holes reduces heat transfer by 8.4% and 10.6% for mass flow rates of 0.05 and 0.1 kg/s, respectively.

Different parameter and technique affecting the rate of evaporation on active solar still -a review

Abstract: Water is one of the essential sources for the endurance of human on the earth. As earth having only a small amount of water resources for consumption purpose people in rural and urban areas are getting affected by consuming dirty water that leads to water-borne diseases. Even though ground water is available in small quantity, it has to be treated properly before its use for internal consumption. Brackish water contains dissolve and undissolved contents, and hence it is not suitable for the household purpose. Nowadays, distillation process is done by using passive and active solar stills. The major problem in using passive solar still is meeting higher demand for fresh water. The fresh water production from passive solar still is critically low to meet the demand. To improve the productivity of conventional solar still, input feed water is preheated by integrating the solar still to different collector panels. In this review article, the different parameters that affect the rate of evaporation in an active solar still and the different methods incorporated has been presented. In addition to active distillation system, forced convection technique can be incorporated to increase the yield of fresh water by decreasing the temperature of cover. Furthermore, it is identified that the yield of fresh water from the active desalination system can be improved by sensible and latent heat energy storage. This review will motivate the researchers to decide appropriate active solar still technology for promoting development.

Vacuum drying of apples (cv. Golden Delicious): drying characteristics, thermodynamic properties, and mass transfer parameters

Abstract: In this work, apples of cv. Golden Delicious were cut into slices that were 5 and 7 mm thick and then vacuum dried at 50, 60 and 70 °C and pressure of 0.02 bar. The thin layer model drying kinetics was studied, and mass transfer properties, specifically effective moisture diffusivity and convective mass transfer coefficient, were evaluated using the Fick’s equation of diffusion. Also, thermodynamic parameters of the process, i.e. enthalpy (ΔH), entropy (ΔS) and Gibbs free energy (ΔG), were determined. Colour properties were evaluated as one of the important indicators of food quality and marketability. Determination of mass transfer parameters and thermodynamic properties of vacuum dried apple slices has not been discussed much in the literature. In conclusion, the Nadi’s model fitted best the observed data that represent the drying process. Thermodynamic properties were determined based on the dependence of the drying constant of the Henderson and Pabis model on temperature, and it was concluded that the variation in drying kinetics depends on the energy contribution of the surrounding environment. The enthalpy and entropy diminished, while the Gibbs free energy increased with the increase of the temperature of drying; therefore, it was possible to verify that variation in the diffusion process in the apple during drying depends on energetic contributions of the environment. The obtained results showed that diffusivity increased for 69%, while the mass transfer coefficient increase was even higher, 75%, at the variation of temperature of 20 °C. The increase in the dimensionless Biot number was 20%.

MHD mixed convection flow and heat transfer in an open C-shaped enclosure using water-copper oxide nanofluid

Abstract: In this paper, the steady mixed convection flow and heat transfer of water-copper oxide nanofluid in an open C-shaped enclosure is investigated numerically. The enclosure is under constant magnetic field. Effects of Richardson number, magnetic and nanofluid volume fraction parameters are studied and discussed. The nanofluid with a cold temperature of T C and a velocity of u c enters the enclosure from the top right corner and exits from the bottom right corner. The vertical wall of the left side is subjected to a hot and constant temperature T h . Also, other walls are insulated. It is found that the heat transfer is increased via increasing the Hartmann and Reynolds numbers. For low Reynolds numbers, the enhances of the Hartman number leads to a slightly increases of the average Nusselt number, but for high Reynolds numbers, the average Nusselt number gets an ascending trend and the increase in the Hartmann number shows its effect more pronounced. Also, with increase in Ri, the effect of nanofluid on the heat transfer increases. Due to practical impotence, the study of mixed convection heat transfer in enclosures and various shaped of cavities has attracted remarkable attentions in the past few decades. Significant applications of the mixed convection flow can be found in atmospheric flows, solar energy storage, heat exchangers, lubrication technology, drying technologies, cooling of the electronic devices, etc. The present results are original and new for the problem of MHD mixed convection flow and heat transfer in an open C-shaped enclosure using water-copper oxide nanofluid. Comparison of the obtained results with those from the open literature (Mahmoodi et al. [24]) is acceptable.

Color changes kinetics during deep fat frying of carrot slice

Abstract: Heat and mass transfer phenomena take place during frying cause physicochemical changes, which affect the colour and surface of the fried products. The effect of frying temperature on the colour changes and heat transfer during deep fat frying of carrot has been investigated. The colour scale parameters redness (a*), yellowness (b*) and lightness (L*), and color change intensity (∆E) were used to estimate colour changes during frying as a function of oil temperature. L* value of fried carrot decreased during frying. The redness of fried carrot decreased during the early stages of frying, while it increased afterwards (become more red). A first-order kinetic equation was used for each one of the three colour parameters, in which the rate constant is a function of oil temperatures. The results showed that oil temperature has a significant effect on the colour parameters. Different kinetic models were used to fit the experimental data and the results revealed that the quadratic model was the most suitable to describe the color change intensity (∆E) (R > 0.96). Center temperature of carrot slice increased with increase in oil temperature and time during frying.

On soot and radiation modeling in buoyant turbulent diffusion flames

Abstract: FLUENT simulations of methane- and heptane-fueled buoyant turbulent diffusion flames are presented. Within the large eddy simulation framework three soot formation models (the one-step model by Khan and Greeves, the two-step model by Tesner et al., and the Moss-Brookes model) combined with three soot oxidation models (Fenimore-Jones, Lee et al. and Magnussen-Hjertager models) are compared. The Moss-Brookes soot formation model is then extended to a sooty fuel by introducing a unified piecewise-linear correlation between the soot precursor concentration and the mixture fraction. The correlation is calibrated for heptane, and predictions of soot yield in the overfire region and the radiative fluxes are compared to the measurement data. It is shown for the heptane flame that soot dominates in radiation emission although gas contribution is still considerable being about one third. In the heptane flame, predictions of flame radiative emission and soot yield obtained with the eddy dissipation combustion model (utilizing the single-step global reaction) are compared to those made with the steady flamelet model using the reduced reaction mechanism with 29 species and 52 reactions. A simplified approach to allow for the subgrid turbulence-radiation-reaction interaction (TRRI) in the flame is proposed.

Fuzzy logic, artificial neural network and mathematical model for prediction of white mulberry drying kinetics

Abstract: The thin-layer convective- infrared drying behavior of white mulberry was experimentally studied at infrared power levels of 500, 1000 and 1500 W, drying air temperatures of 40, 55 and 70 °C and inlet drying air speeds of 0.4, 1 and 1.6 m/s. Drying rate raised with the rise of infrared power levels at a distinct air temperature and velocity and thus decreased the drying time. Five mathematical models describing thin-layer drying have been fitted to the drying data. Midlli et al. model could satisfactorily describe the convective-infrared drying of white mulberry fruit with the values of the correlation coefficient (R2=0.9986) and root mean square error of (RMSE= 0.04795). Artificial neural network (ANN) and fuzzy logic methods was desirably utilized for modeling output parameters (moisture ratio (MR)) regarding input parameters. Results showed that output parameters were more accurately predicted by fuzzy model than by the ANN and mathematical models. Correlation coefficient (R2) and RMSE generated by the fuzzy model (respectively 0.9996 and 0.01095) were higher than referred values for the ANN model (0.9990 and 0.01988 respectively).

Numerical simulation and experimental investigation on spray cooling in the non-boiling region

Abstract: In this study, numerical simulation and experimental investigation were conducted with distilled water as the test liquid to study the spray cooling heat transfer characteristics in the non-boiling region. The Euler-Lagrangian approach was employed to capture the transient behavior of the dispersed phase while the continuous phase is considered in a steady state. The Realizable k-e model was also adopted to account for the turbulence effect during spray cooling process. The effect of droplet diameter on spray cooling heat transfer was investigated. The comparison of wall temperature between simulation result and experimental data demonstrates a favorable accordance with a maximum deviation below 2.5%. The results show that droplet diameter is an important influence factor on spray cooling characteristics in the non-boiling region, especially under low heat flux condition. A smaller droplet size will result in a thicker wall film and a higher heat transfer coefficient under the same heat flux, consequently a lower wall temperature can be obtained.

Damage characteristics and thermo-physical properties changes of limestone and sandstone during thermal treatment from −30 °C to 1000 °C

Abstract: A series of experiments were carried out to measure the damage characteristics of two common sedimentary rocks of limestone and sandstone at temperatures ranging from −30 °C to 1000 °C The apparent thermal conductivity, thermal diffusivity and specific heat capacity were investigated respectively. Then, several discrepancy reasons for the damage characteristics and thermo-physical properties of limestone and sandstone were probed. The results show that water migration and phase transition are two core factors for the frost damage and thermal behaviors improvement during the cooling process(20 °C → −30 °C).The heating process (20 °C → 1000 °C) was divided into three stages of 20 °C → 200 °C, 200 °C → 600 °Cand 600 °C → 1000 °C. The first stage was closely related to pore-water evaporation, and the next two stages were attributed to the thermal reactions of mineral partials. The mineral decomposition tended to be intensified and resulted in the interior damage or even the accelerated degradation of thermal properties until at a threshold temperature of 600 °C. In essential, the structural features and the sensitivity of mineral composition to temperature were two mainly influential factors on the damage effects and heat conduct of the sedimentary rocks during variations in environmental temperature.

Low temperature hot air drying of potato cubes subjected to osmotic dehydration and intermittent microwave: drying kinetics, energy consumption and product quality indexes

Abstract: Hot-air drying is a slow energy-extensive process. Use of intermittent microwave (IM) in hot-air (HA) drying of food products is characterized with advantages including reduced process time, energy saving, and improved final quality. In this study, the effect of IM-HA drying following an osmotic dehydration (OD) pretreatment was analyzed on qualitative and quantitative properties of the output (i.e. effective moisture diffusion coefficient (Deff), shrinkage, bulk density, rehydration and energy consumption). Temperature and airflow velocity were fixed at 40°C and 1 m/s, respectively. The process variables included sucrose solution concentration at five levels (0 or control, 10, 30, 50 and 70 w/w%), microwave output power at four levels (0 or control, 360, 600 and 900 W), and pulse ratio at four levels (1, 2, 3 and 4). Use of osmotic dehydration in combination with IM-HA drying reduced the drying time by up to about 54%. Increasing the osmotic solution concentration to 30% and using higher pulse ratios increased the Deff. The lowest shrinkage and bulk density as well as the highest rehydration belonged to the 900 W microwave power and pulse ratio of 4. The lowest energy consumption was observed when using the 900 W power level, showing 63.27% less consumption than the HA drying method.

Laminar mixed convective heat transfer enhancement by using Ag-TiO 2 -water hybrid Nanofluid in a heated horizontal annulus

Abstract: In the present paper, laminar mixed convection in horizontal annulus filled with a TiO2/water nanofluid and Ag-TiO2/water hybrid nanofluid has been numerically studied. The outer cylinder is uniformly heated while the inner cylinder is adiabatic. The governing equations with the appropriate boundary conditions are discretized by the finite volume method with second order precision, and solved by using the SIMPLER and Thomas algorithms. The numerical simulations are performed for various nanoparticles volume fractions, between 0 and 8% and Grashof numbers between 105 and 106. The results shows that for all studied Grashof numbers, the local and average Nusselt numbers, and the bulk temperature increase with the increasing of the volume fraction and the Grashof number. The heat transfer is very enhancement when using a Ag-TiO2/water hybrid nanofluid compared to the similar TiO2/water nanofluid. Moreover, the exploitation of the numerical results that we obtained enabled us to develop two new correlations, which allow the estimation of the average Nusselt number. The results reveal that the numerical data are in a good agreement with the correlation data. The maximum error for nanofluid and hybrid nanofluid was around 2.5% and 4.7% respectively. Hence, among the multitude of the obtained results in this work, it remains that the new correlations developed, especially for the hybrid nanofluid Ag-TiO2 / water, constitute for their originality, the most significant result of this research.

Characterizing fluid dynamics in a bubble column aimed for the determination of reactive mass transfer

Abstract: Bubble column reactors are multiphase reactors that are used in many process engineering applications. In these reactors a gas phase comes into contact with a fluid phase to initiate or support reactions. The transport process from the gas to the liquid phase is often the limiting factor. Characterizing this process is therefore essential for the optimization of multiphase reactors. For a better understanding of the transfer mechanisms and subsequent chemical reactions, a laboratory-scale bubble column reactor was investigated. First, to characterize the flow field in the reactor, two different methods have been applied. The shadowgraphy technique is used for the characterisation of the bubbles (bubble diameter, velocity, shape or position) for various process conditions. This technique is based on particle recognition with backlight illumination, combined with particle tracking velocimetry (PTV). The bubble trajectories in the column can also be obtained in this manner. Secondly, the liquid phase flow has been analysed by particle image velocimetry (PIV). The combination of both methods, delivering relevant information concerning disperse (bubbles) and continuous (liquid) phases, leads to a complete fluid dynamical characterization of the reactor, which is the pre-condition for the analysis of mass transfer between both phases.

Measurement of the dynamic viscosity of hybrid engine oil -Cuo-MWCNT nanofluid, development of a practical viscosity correlation and utilizing the artificial neural network

Abstract: The main objectives of this study have been measurement of the dynamic viscosity of CuO–MWCNTs/SAE 5w–50 hybrid nanofluid, utilization of artificial neural networks (ANN) and development of a new viscosity model. The new nanofluid has been prepared by a two-stage procedure with volume fractions of 0.05, 0.1, 0.25, 0.5, 0.75 and 1%. Then, utilizing a Brookfield viscometer, its dynamic viscosity has been measured for temperatures of 5, 15, 25, 35, 45, 55 °C. The experimental results demonstrate that the viscosity increases by increasing the nanoparticles volume fraction and decreases by increasing temperature. Based on the experimental data the maximum and minimum nanofluid viscosity enhancements, when the volume fraction increases from 0.05 to 1, are 35.52% and 12.92% for constant temperatures of 55 and 15 °C, respectively. The higher viscosity of oil engine in higher temperatures is an advantage, thus this result is important. The measured nanofluid viscosity magnitudes in various shear rates show that this hybrid nanofluid is Newtonian. An ANN model has been employed to predict the viscosity of the CuO–MWCNTs/SAE 5w-50 hybrid nanofluid and the results showed that the ANN can estimate the viscosity efficiently and accurately. Eventually, for viscosity estimation a new temperature and volume fraction based third-degree polynomial empirical model has been developed. The comparison shows that this model is in good agreement with the experimental data.

Drying behaviour, effective diffusivity and energy of activation of olive leaves dried by microwave, vacuum and oven drying methods

Abstract: Drying is the crucial food processing for bioactive components from plant materials before strating extraction in addition to preservation of raw plant materials during storage period. Olive leaves were dried by various methods such as microwave drying (MD), oven drying (OD) and vacuum drying (VD) at several temperature values in the present study. Mathematical models allow to develop, design and control the processes. 14 emprical equations were used to estimate the drying behaviour and the time required for drying. Convenience of the models were evaluated according to the correlation coefficient (R 2 ), varience (S 2 ) and root mean square deviation (D RMS ). On the other hand, the effective diffusion coefficient and energy for activation were also calculated. Effects of the drying methods on the total phenolic (TPC), flavonoid (TFC) and oleuropein contents and free radical scavenging activity (FRSA) of the olive leaves were also investigated to take into considiration the quality of the dried product. MD has proved to be the fastest drying method having the highest effective diffusivity and the lowest activation energy with a more qualitive product.

Enhanced heat transfer and frictional losses in heat exchanger tube with modified helical coiled inserts

Abstract: The application of compact heat exchangers in any thermal system improves overall performance with a considerable reduction in size and weight. Inserts of different geometrical features have been used as turbulence promoting devices to increase the heat transfer rates. The present study deals with the experimental investigation of heat transfer and fluid flow characteristics of a tubular heat exchanger fitted with modified helical coiled inserts. Experiments have been carried out for a smooth tube without insert, tube fitted with helical coiled inserts, and modified helical coiled inserts. The helical coiled inserts are tested by varying the pitch ratio and wire diameter ratio from 0.5–1.5, and 0.063–0.125, respectively for the Reynolds number range of 1400 to 11,000. Experimental data have also been collected for the modified helical coiled inserts with gradually increasing pitch (GIP) and gradually decreasing pitch (GDP) configurations. The Nusselt number and friction factor values for helical coiled inserts are enhanced in the range of 1.42–2.62, 3.4–27.4, relative to smooth tube, respectively. The modified helical coiled insert showed enhancements in Nusselt number and friction factor values in the range of 1.49–3.14, 11.2–19.9, relative to smooth tube, respectively. The helical coiled and modified helical coiled inserts have thermo-hydraulic performance factor in the range of 0.59–1.29, 0.6–1.39, respectively. The empirical correlations of Nusselt number and friction factor for helical coiled inserts are proposed.

Optimal design of wavy microchannel and comparison of heat transfer characteristics with zigzag and straight geometries

Abstract: Design concept of microchannel heat exchangers is going to plan with new flow microchannel configuration to reduce the pressure drop and improve heat transfer performance. The study aims to find optimum microchannel design providing the best performance of flow and heat transfer characterization in a heat sink. Therefore, three different types of microchannels in which water is used, straight, wavy and zigzag have been studied. The optimization operation has been performed to find optimum geometry with ANSYS’s Response Surface Optimization Tool. Primarily, CFD analysis has been performed by parameterizing a wavy microchannel geometry. Optimum wavy microchannel design has been obtained by the response surface created for the range of velocity from 0.5 to 5, the range of amplitude from 0.06 to 0.3, the range of microchannel height from 0.1 to 0.2, the range of microchannel width from 0.1 to 0.2 and range of sinusoidal wave length from 0.25 to 2.0. All simulations have been performed in the laminar regime for Reynolds number ranging from 100 to 900. Results showed that the Reynolds number range corresponding to the industrial pressure drop limits is between 100 and 400. Nu values obtained in this range for optimum wavy geometry were found at a rate of 10% higher than those of the zigzag channel and 40% higher than those of the straight channels. In addition, when the pressure values of the straight channel did not exceed 10 kPa, the inlet pressure data calculated for zigzag and wavy channel data almost coincided with each other.

Recent advances in computational-analytical integral transforms for convection-diffusion problems

Abstract: An unifying overview of the Generalized Integral Transform Technique (GITT) as a computational-analytical approach for solving convection-diffusion problems is presented. This work is aimed at bringing together some of the most recent developments on both accuracy and convergence improvements on this well-established hybrid numerical-analytical methodology for partial differential equations. Special emphasis is given to novel algorithm implementations, all directly connected to enhancing the eigenfunction expansion basis, such as a single domain reformulation strategy for handling complex geometries, an integral balance scheme in dealing with multiscale problems, the adoption of convective eigenvalue problems in formulations with significant convection effects, and the direct integral transformation of nonlinear convection-diffusion problems based on nonlinear eigenvalue problems. Then, selected examples are presented that illustrate the improvement achieved in each class of extension, in terms of convergence acceleration and accuracy gain, which are related to conjugated heat transfer in complex or multiscale microchannel-substrate geometries, multidimensional Burgers equation model, and diffusive metal extraction through polymeric hollow fiber membranes. Numerical results are reported for each application and, where appropriate, critically compared against the traditional GITT scheme without convergence enhancement schemes and commercial or dedicated purely numerical approaches.

Study of high viscous multiphase phase flow in a horizontal pipe

Abstract: Heavy oil accounts for a major portion of the world’s total oil reserves Its production and transportation through pipelines is beset with great challenges due to its highly viscous nature This paper studies the effects of high viscosity on heavy oil two-phase flow characteristics such as pressure gradient, liquid holdup, slug liquid holdup, slug frequency and slug liquid holdup using an advanced instrumentation (ie Electrical Capacitance Tomography) Experiments were conducted in a horizontal flow loop with a pipe internal diameter (ID) of 00762 m; larger than most reported in the open literature for heavy oil flow Mineral oil of 10–50 Pas viscosity range and compressed air were used as the liquid and gas phases respectively Pressure gradient (measured by means differential pressure transducers) and mean liquid holdup was observed to increase as viscosity of oil is increased Obtained results also revealed that increase in liquid viscosity has significant effects on flow pattern and slug flow features

Numerical modelling of effective thermal conductivity for modified geomaterial using lattice element method

Abstract: Macroscopic parameters such as effective thermal conductivity (ETC) is an important parameter which is affected by micro and meso level behaviour of particulate materials, and has been extensively examined in the past decades. In this paper, a new lattice based numerical model is developed to predict the ETC of sand and modified high thermal backfill material for energy transportation used for underground power cables. 2D and 3D simulations are performed to analyse and detect differences resulting from model simplification. The thermal conductivity of the granular mixture is determined numerically considering the volume and the shape of the each constituting portion. The new numerical method is validated with transient needle measurements and the existing theoretical and semi empirical models for thermal conductivity prediction sand and the modified backfill material for dry condition. The numerical prediction and the measured values are in agreement to a large extent.

Optimization of multiple arcs protrusion obstacle parameters using AHP-TOPSIS approach in an impingement jet solar air passage

Abstract: Present investigation studied the influence of flow and geometric factors on the behavior of solar air passage (SAP) offered among the circular impingement air jets. The experimentation is performed for the variant criterion which is relevant to establish the best design of SAP. The experimental examination shows that the air impingement jet improves the thermal efficiency of a collector but at concurrent period friction factor rate also increases which reduces the whole functioning of arrangement. To overcome this analytical hierarchy process and order of preference by similarity to ideal solution (AHP-TOPSIS) technique is adopted using different performance condition in order to find out the best set of geometric parameters which provides the highest thermal efficiency and lowest friction factor within the SAP. The superlative set of geometric parameters achieved as a response of considered process is relative width ratio of 3, the relative height ratio of 1.0, relative pitch ratio of 9.5, the angle of arc 550 and tream Reynolds number of 19,000 respectively.