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Cited 228 time in webofscience Cited 256 time in scopus
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Numerical investigation on effect of base fluids and hybrid nanofluid in forced convective heat transfer

Authors
Labib, M. NuimNine, Md. J.Afrianto, HandryChung, HanshikJeong, Hyomin
Issue Date
Sep-2013
Publisher
ELSEVIER FRANCE-EDITIONS SCIENTIFIQUES MEDICALES ELSEVIER
Keywords
CFD; Two-phase model; Hybrid/combined nanofluids; Non-Newtonian fluid; CNTs
Citation
INTERNATIONAL JOURNAL OF THERMAL SCIENCES, v.71, pp 163 - 171
Pages
9
Indexed
SCIE
SCOPUS
Journal Title
INTERNATIONAL JOURNAL OF THERMAL SCIENCES
Volume
71
Start Page
163
End Page
171
URI
https://scholarworks.gnu.ac.kr/handle/sw.gnu/20522
DOI
10.1016/j.ijthermalsci.2013.04.003
ISSN
1290-0729
1778-4166
Abstract
Two-phase mixture model has been chosen to study forced convective heat transfer of nanofluid introducing a new concept of heat transfer enhancement in this article. Two different base fluids are individually employed to investigate the effect of base fluids on convective heat transfer mixing Al2O3 nanoparticles. The computational method has been successfully validated in case of Al2O3/water Nanofluids using available experimental data reported in the literature. The results show that Ethylene Glycol base fluid gives better heat transfer enhancement than that of water. Mixture of Al2O3 nanoparticles into CNTs/water Nanofluids is considered as a new concept of combined/hybrid nanofluids that can successfully enhance convective heat transfer. The computational model for CNTs/water nanofluid has been validated comparing the results with experimental data reported in literature. Then the validated method was used to simulate new concept of combined nanofluids. Combination of CNTs and Al2O3 nanoparticles into water base fluid tends to enhance the convective heat transfer performance significantly. It happens because CNTs nanofluid shows higher shear thinning behavior which causes the boundary layer thinner; in these regions the significant convective heat transfer enhancement takes place. (C) 2013 Elsevier Masson SAS. All rights reserved.
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