Effects of surface-mounted obstacles on the local heat transfer enhancement of a base plate are investigated by using transient liquid crystal thermograph technique. To explore the geometry effects of short obstacles, the height less than one hydraulic diameter (d), three cross-sectional shapes of obstacles, i.e., circular, square and diamond, with variations in number of obstacles, obstacle spacing, and free-stream Reynolds number are considered. The maximum number of the obstacles in tandem array is 3 and the spacing between obstacles is 1d, 2d, or 4d. The free-stream Reynolds number ranges from 2100 to 4200. The experimental results reveal that the local heat transfer enhancement in front of leading circular and square obstacles are better than the diamond one, while the influenced area by the obstacle of the diamond shape is most remarkable. The present results disclose that an intermediate height (0.5d) of the protruding elements is more beneficial to the heat transfer enhancement in wake of the obstacle. With the sweepback leading edge of the top surface, the diamond and circular obstacles produce vortical flow across the obstacles and thus enhance heat transfer downstream in wake. Increasing Reynolds number leads to an enhancement in heat transfer performance. The number of and the spacing between the obstacles in tandem array are also influential factors to the flow structure and heat transfer enhancement on the basic plate.
Experimental Study of Surface-Mounted Obstacle Effects on Heat Transfer Enhancement by Using Transient Liquid Crystal Thermograph
Contributed by the Heat Transfer Division for publication in the JOURNAL OF HEAT TRANSFER. Manuscript received by the Heat Transfer Division March 19, 2001; revision received July 26, 2001. Associate Editor: C. Amon.
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Yan, W. M., Hsieh, R. C., and Soong, C. Y. (July 16, 2002). "Experimental Study of Surface-Mounted Obstacle Effects on Heat Transfer Enhancement by Using Transient Liquid Crystal Thermograph ." ASME. J. Heat Transfer. August 2002; 124(4): 762–769. https://doi.org/10.1115/1.1459729
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