Experimental investigation of TiO/water nanofluid laminar forced convective heat transfer through helical coiled tube
Heat and Mass Transfer/Waerme- und Stoffuebertragung, ISSN: 1432-1181, Vol: 50, Issue: 11, Page: 1563-1573
2014
- 28Citations
- 29Captures
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Article Description
Coiled tubes and nanofludics are two significant techniques to enhance the heat transfer ability of thermal equipments. The forced convective heat transfer and the pressure drop of nanofluid inside straight tube and helical coiled one with a constant wall heat flux were studied experimentally. Distilled water was used as a host fluid and Nanofluids of aqueous TiO nanoparticles (50 nm) suspensions were prepared in various volume concentrations of 0.25–2 %. The heat transfer coefficient of nanofluids is obtained for different nanoparticle concentrations as well as various Reynolds numbers. The experiments covered a range of Reynolds number of 500–4,500. The results show the considerable enhancement of heat transfer rate, which is due to the nanoparticles present in the fluid. Heat transfer coefficient increases by increasing the volume concentration of nanoparticles as well as Reynolds number. Moreover, due to the curvature of the tube when fluid flows inside helical coiled tube instead of straight one, both convective heat transfer coefficient and the pressure drop of fluid grow considerably. Also, the thermal performance factors for tested nanofluids are greater than unity and the maximum thermal performance factor of 3.72 is found with the use of 2.0 % volume concentration of nanofluid at Reynolds number of 1,750.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84911003222&origin=inward; http://dx.doi.org/10.1007/s00231-014-1367-4; http://link.springer.com/10.1007/s00231-014-1367-4; http://link.springer.com/content/pdf/10.1007/s00231-014-1367-4; http://link.springer.com/content/pdf/10.1007/s00231-014-1367-4.pdf; http://link.springer.com/article/10.1007/s00231-014-1367-4/fulltext.html; https://dx.doi.org/10.1007/s00231-014-1367-4; https://link.springer.com/article/10.1007/s00231-014-1367-4
Springer Science and Business Media LLC
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