[ISMT2021] Numerical analysis of thermal and flow friction in lid-driven grooved enclosure using Lattice Boltzmann Method
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A numerical simulation is performed to investigate the heat transfer and fluid flow behaviors in a lid-driven triangular grooved enclosure using an alternative traditional method known as the Lattice Boltzmann Method (LBM). Geometrical parameters, such as the aspect ratios of the groove, and other non-dimensional parameters are considered in the present study. The results are presented as a stream function in terms of velocity, average rate of heat transfer in terms of the Nusselt number (Nu), and flow friction on the moving lid for a wide range of Reynolds numbers (Re), as well as a mixed convection parameter known as the Richardson number (Ri). The flow and temperature profiles inside the cavity are affected more by the non-dimensional parameters than the grooved depth ratios. It is noted that the fluid friction on the moving lid decreases as Re and Ri increases; consequently, the heat transfer rate increases significantly. To validate the present model, the LBM results are compared with the conventional benchmark results, where excellent agreement is indicated.
Abstract
A numerical simulation is performed to investigate the heat transfer and fluid flow behaviors in a lid-driven triangular grooved enclosure using an alternative traditional method known as the Lattice Boltzmann Method (LBM). Geometrical parameters, such as the aspect ratios of the groove, and other non-dimensional parameters are considered in the present study. The results are presented as a stream function in terms of velocity, average rate of heat transfer in terms of the Nusselt number (Nu), and flow friction on the moving lid for a wide range of Reynolds numbers (Re), as well as a mixed convection parameter known as the Richardson number (Ri). The flow and temperature profiles inside the cavity are affected more by the non-dimensional parameters than the grooved depth ratios. It is noted that the fluid friction on the moving lid decreases as Re and Ri increases; consequently, the heat transfer rate increases significantly. To validate the present model, the LBM results are compared with the conventional benchmark results, where excellent agreement is indicated.
참고문헌 (16)
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