Experimental investigation of heat transfer and flow pattern from heated horizontal rectangular fin array under natural convection |
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Authors: | S G Taji G V Parishwad N K Sane |
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Institution: | 1. Government College of Engineering, Pune, 411 005, MH, India 2. Walchand College of Engineering, Vishrambag, Sangli, 416 415, India
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Abstract: | This paper presents results of the experimental study conducted on heated horizontal rectangular fin array under natural convection. The temperature mapping and the prediction of the flow patterns over the fin array with variable fin spacing is carried out. Dimensionless fin spacing to height (S/H) ratio is varied from 0.05 to 0.3 and length to height ratio (L/H) = 5 is kept constant. The heater input to the fin array assembly is varied from 25 to 100 W. The single chimney flow pattern is observed from 8 to 12 mm fin spacing. The end flow is choked below 6 mm fin spacing. The single chimney flow pattern changes to sliding or end flow choking at 6 mm fin spacing. The average heat transfer coefficient (ha) is very small (2.52–5.78 W/m2 K) at 100 W for S = 5–12 mm. The ha is very small (1.12–1.8 W/m2 K) at 100 W for 2–4 mm fin spacing due to choked fin array end condition. The end flow is not sufficient to reach up to central portion of fin array and in the middle portion there is an unsteady down and up flow pattern resulting in sliding chimney. The central bottom portion of fin array channel does not contribute much in heat dissipation for S = 2–4 mm. The ha has significantly improved at higher spacing as compared to lower spacing region. The single chimney flow pattern is preferred from heat transfer point of view. The optimum spacing is confirmed in the range of 8–10 mm. The average heat transfer results are compared with previous literature and showed similar trend and satisfactory agreement. An empirical equation has been proposed to correlate the average Nusselt number as a function of Grashof number and fin spacing to height ratio. The average error for this equation is ?0.32 %. |
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