赵耀华, 张艳妮, 刁彦华, 张冀. SiC-水纳米流体在微小通道中的流动和换热特性[J]. 北京工业大学学报, 2015, 41(7): 1085-1092. DOI: 10.11936/bjutxb2014
    引用本文: 赵耀华, 张艳妮, 刁彦华, 张冀. SiC-水纳米流体在微小通道中的流动和换热特性[J]. 北京工业大学学报, 2015, 41(7): 1085-1092. DOI: 10.11936/bjutxb2014
    ZHAO Yao-hua, ZHANG Yan-ni, DIAO Yan-hua, ZHANG Ji. Flow and Heat Transfer Characteristics of Water-based Si C Nanofluids Inside Minichannel[J]. Journal of Beijing University of Technology, 2015, 41(7): 1085-1092. DOI: 10.11936/bjutxb2014
    Citation: ZHAO Yao-hua, ZHANG Yan-ni, DIAO Yan-hua, ZHANG Ji. Flow and Heat Transfer Characteristics of Water-based Si C Nanofluids Inside Minichannel[J]. Journal of Beijing University of Technology, 2015, 41(7): 1085-1092. DOI: 10.11936/bjutxb2014

    SiC-水纳米流体在微小通道中的流动和换热特性

    Flow and Heat Transfer Characteristics of Water-based Si C Nanofluids Inside Minichannel

    • 摘要: 为了解决传统换热工质导热系数和传热性能不高的问题,以Si C-水纳米流体为工质,研究了不同体积分数(0.001%、0.005%、0.01%、0.1%、1%)的Si C-水纳米流体在多孔微通道平行流扁管中的单相流动和换热特性.该扁管矩形通道的水力直径为2.08 mm,实验Re大约为150~5 200.研究结果表明:随着体积分数的增加,纳米流体的Nu呈现先增长后下降的趋势;体积分数为0.01%的Si C-水纳米流体在Re≈5 200时,Nu增长最大,增长率达到80.8%;纳米流体起到强化换热效果的同时,伴随着阻力增加.

       

      Abstract: In order to solve the problem of lower thermal conductivity and heat transfer performance, the single-phase flow and heat transfer characteristics of nanofluids with different volume fraction ( ranging from 0. 001% to 0. 1%) inside the multiport mini-channel flat tube ( MMFT) was investigated. Water-based SiC nanofluids was used as the working fluid. The hydraulic diameter of the flat tube’ s rectangular channel was 2. 08 mm and the Reynolds number varied from 150 to 5 200 approximately. The experimental results indicate that the Nusselt number increases at the beginning and drops later with the increase of volume concentration. When the Reynolds number reaches to 5 200, the largest growth rate of Nusselt number runs up to 80. 8% at a volume fraction of 0. 01% compared with the results of base fluid. Results also show that there are smaller increase in resistance , along with the enhancement of heat transfer effect.

       

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