Natural convection characteristics in a vertical open channel with partially heated surfaces
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This study presents open channel natural convection with separated boundary conditions. To quantify the natural convection characteristics, the aspect ratio (pitch versus height) and wall boundary aspect ratio (first-type boundary versus second-type boundary) were investigated between two vertical parallel plates. The convective heat transfer characteristics were evaluated numerically while the channel inlet is assigned to a fully developed velocity profile at a constant temperature. The steady-state, two-dimensional laminar natural convection was analyzed. The computational procedure was selected by the control volume method with pressure treatment using the body force weighted method. It is shown that the numerical and experimental results are in good agreement. The results showed that when the channel ratio decreased, the heated area deceased because mass flow rate increased. The Nusselt values linearly increased at increasing isothermal wall lengths.
Abstract
This study presents open channel natural convection with separated boundary conditions. To quantify the natural convection characteristics, the aspect ratio (pitch versus height) and wall boundary aspect ratio (first-type boundary versus second-type boundary) were investigated between two vertical parallel plates. The convective heat transfer characteristics were evaluated numerically while the channel inlet is assigned to a fully developed velocity profile at a constant temperature. The steady-state, two-dimensional laminar natural convection was analyzed. The computational procedure was selected by the control volume method with pressure treatment using the body force weighted method. It is shown that the numerical and experimental results are in good agreement. The results showed that when the channel ratio decreased, the heated area deceased because mass flow rate increased. The Nusselt values linearly increased at increasing isothermal wall lengths.
참고문헌 (9)
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