Computational Fluid Dynamic Modeling of Natural Convection in Vertically Heated Rods
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Soaring Weather
Chapter 16 SOARING WEATHER While horse racing may be the "Sport of Kings," of the craft depends on the weather and the skill soaring may be considered the "King of Sports." of the pilot. Forward thrust comes from gliding Soaring bears the relationship to flying that sailing downward relative to the air the same as thrust bears to power boating. Soaring has made notable is developed in a power-off glide by a conven contributions to meteorology. For example, soar tional aircraft. Therefore, to gain or maintain ing pilots have probed thunderstorms and moun altitude, the soaring pilot must rely on upward tain waves with findings that have made flying motion of the air. safer for all pilots. However, soaring is primarily To a sailplane pilot, "lift" means the rate of recreational. climb he can achieve in an up-current, while "sink" A sailplane must have auxiliary power to be denotes his rate of descent in a downdraft or in come airborne such as a winch, a ground tow, or neutral air. "Zero sink" means that upward cur a tow by a powered aircraft. Once the sailcraft is rents are just strong enough to enable him to hold airborne and the tow cable released, performance altitude but not to climb. Sailplanes are highly 171 r efficient machines; a sink rate of a mere 2 feet per second. There is no point in trying to soar until second provides an airspeed of about 40 knots, and weather conditions favor vertical speeds greater a sink rate of 6 feet per second gives an airspeed than the minimum sink rate of the aircraft. -
Chapter 6 Natural Convection in a Large Channel with Asymmetric
Chapter 6 Natural Convection in a Large Channel with Asymmetric Radiative Coupled Isothermal Plates Main contents of this chapter have been submitted for publication as: J. Cadafalch, A. Oliva, G. van der Graaf and X. Albets. Natural Convection in a Large Channel with Asymmetric Radiative Coupled Isothermal Plates. Journal of Heat Transfer, July 2002. Abstract. Finite volume numerical computations have been carried out in order to obtain a correlation for the heat transfer in large air channels made up by an isothermal plate and an adiabatic plate, considering radiative heat transfer between the plates and different inclination angles. Numerical results presented are verified by means of a post-processing tool to estimate their uncertainty due to discretization. A final validation process has been done by comparing the numerical data to experimental fluid flow and heat transfer data obtained from an ad-hoc experimental set-up. 111 112 Chapter 6. Natural Convection in a Large Channel... 6.1 Introduction An important effort has already been done by many authors towards to study the nat- ural convection between parallel plates for electronic equipment ventilation purposes. In such situations, since channels are short and the driving temperatures are not high, the flow is usually laminar, and the physical phenomena involved can be studied in detail both by means of experimental and numerical techniques. Therefore, a large experience and much information is available [1][2][3]. In fact, in vertical channels with isothermal or isoflux walls and for laminar flow, the fluid flow and heat trans- fer can be described by simple equations arisen from the analytical solutions of the natural convection boundary layer in isolated vertical plates and the fully developed flow between two vertical plates. -
Effect of Wind on Near-Shore Breaking Waves
EFFECT OF WIND ON NEAR-SHORE BREAKING WAVES by Faydra Schaffer A Thesis Submitted to the Faculty of The College of Engineering and Computer Science in Partial Fulfillment of the Requirements for the Degree of Master of Science Florida Atlantic University Boca Raton, Florida December 2010 Copyright by Faydra Schaffer 2010 ii ACKNOWLEDGEMENTS The author wishes to thank her mother and family for their love and encouragement to go to college and be able to have the opportunity to work on this project. The author is grateful to her advisor for sponsoring her work on this project and helping her to earn a master’s degree. iv ABSTRACT Author: Faydra Schaffer Title: Effect of wind on near-shore breaking waves Institution: Florida Atlantic University Thesis Advisor: Dr. Manhar Dhanak Degree: Master of Science Year: 2010 The aim of this project is to identify the effect of wind on near-shore breaking waves. A breaking wave was created using a simulated beach slope configuration. Testing was done on two different beach slope configurations. The effect of offshore winds of varying speeds was considered. Waves of various frequencies and heights were considered. A parametric study was carried out. The experiments took place in the Hydrodynamics lab at FAU Boca Raton campus. The experimental data validates the knowledge we currently know about breaking waves. Offshore winds effect is known to increase the breaking height of a plunging wave, while also decreasing the breaking water depth, causing the wave to break further inland. Offshore winds cause spilling waves to react more like plunging waves, therefore increasing the height of the spilling wave while consequently decreasing the breaking water depth. -
NWS Unified Surface Analysis Manual
Unified Surface Analysis Manual Weather Prediction Center Ocean Prediction Center National Hurricane Center Honolulu Forecast Office November 21, 2013 Table of Contents Chapter 1: Surface Analysis – Its History at the Analysis Centers…………….3 Chapter 2: Datasets available for creation of the Unified Analysis………...…..5 Chapter 3: The Unified Surface Analysis and related features.……….……….19 Chapter 4: Creation/Merging of the Unified Surface Analysis………….……..24 Chapter 5: Bibliography………………………………………………….…….30 Appendix A: Unified Graphics Legend showing Ocean Center symbols.….…33 2 Chapter 1: Surface Analysis – Its History at the Analysis Centers 1. INTRODUCTION Since 1942, surface analyses produced by several different offices within the U.S. Weather Bureau (USWB) and the National Oceanic and Atmospheric Administration’s (NOAA’s) National Weather Service (NWS) were generally based on the Norwegian Cyclone Model (Bjerknes 1919) over land, and in recent decades, the Shapiro-Keyser Model over the mid-latitudes of the ocean. The graphic below shows a typical evolution according to both models of cyclone development. Conceptual models of cyclone evolution showing lower-tropospheric (e.g., 850-hPa) geopotential height and fronts (top), and lower-tropospheric potential temperature (bottom). (a) Norwegian cyclone model: (I) incipient frontal cyclone, (II) and (III) narrowing warm sector, (IV) occlusion; (b) Shapiro–Keyser cyclone model: (I) incipient frontal cyclone, (II) frontal fracture, (III) frontal T-bone and bent-back front, (IV) frontal T-bone and warm seclusion. Panel (b) is adapted from Shapiro and Keyser (1990) , their FIG. 10.27 ) to enhance the zonal elongation of the cyclone and fronts and to reflect the continued existence of the frontal T-bone in stage IV. -
QUICK REFERENCE GUIDE XT and XE Ovens
QUICK REFERENCE GUIDE XT AND XE OVENS SYMBOL OVEN FUNCTION FUNCTION SELECTION SETTING BEST FOR Select on the desired Activates the upper and the temperature through the This cooking mode is suitable for any Bake either oven control knob lower heating elements or the touch control smart kind of dishes and it is great for baking botton. 100°F - 500°F and roasting. Food probe allowed. Select on the desired Reduced cooking time (up to 10%). Activates the upper and the temperature through the Ideal for multi-level baking and roasting Convection bake either oven control knob lower heating elements or the touch control smart of meat and poultry. botton. 100°F - 500°F Food probe allowed. Select on the desired Reduced cooking time (up to 10%). Activates the circular heating temperature through the Ideal for multi-level baking and roasting, Convection elements and the convection either oven control knob especially for cakes and pastry. Food fan or the touch control smart probe allowed. botton. 100°F - 500°F Activates the upper heating Select on the desired Reduced cooking time (up to 10%). temperature through the Best for multi-level baking and roasting, Turbo element, the circular heating either oven control knob element and the convection or the touch control smart especially for pizza, focaccia and fan botton. 100°F - 500°F bread. Food probe allowed. Ideal for searing and roasting small cuts of beef, pork, poultry, and for 4 power settings – LOW Broil Activates the broil element (1) to HIGH (4) grilling vegetables. Food probe allowed. Activates the broil element, Ideal for browning fish and other items 4 power settings – LOW too delicate to turn and thicker cuts of Convection broil the upper heating element (1) to HIGH (4) and the convection fan steaks. -
A STUDY of ELEVATED CONVECTION and ITS IMPACTS on SURFACE WEATHER CONDITIONS a Dissertat
A STUDY OF ELEVATED CONVECTION AND ITS IMPACTS ON SURFACE WEATHER CONDITIONS _______________________________________ A Dissertation presented to the Faculty of the Graduate School at the University of Missouri-Columbia _______________________________________________________ In Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy _____________________________________________________ by Joshua Kastman Dr. Patrick Market, Dissertation Supervisor December 2017 © copyright by Joshua S. Kastman 2017 All Rights Reserved The undersigned, appointed by the dean of the Graduate School, have examined the dissertation entitled A Study of Elevated Convection and its Impacts on Surface Weather Conditions presented by Joshua Kastman, a candidate for the degree of doctor of philosophy, Soil, Environmental, and Atmospheric Sciences and hereby certify that, in their opinion, it is worthy of acceptance. ____________________________________________ Professor Patrick Market ____________________________________________ Associate Professor Neil Fox ____________________________________________ Professor Anthony Lupo ____________________________________________ Associate Professor Sonja Wilhelm Stannis ACKNOWLEDGMENTS I would like to begin by thanking Dr. Patrick Market for all of his guidance and encouragement throughout my time at the University of Missouri. His advice has been invaluable during my graduate studies. His mentorship has meant so much to me and I look forward his advice and friendship in the years to come. I would also like to thank Anthony Lupo, Neil Fox and Sonja Wilhelm-Stannis for serving as committee members and for their advice and guidance. I would like to thank the National Science Foundation for funding the project. I would l also like to thank my wife Anna for her, support, patience and understanding while I pursued this degree. Her love and partnerships means everything to me. -
Forced and Natural Convection
FORCED AND NATURAL CONVECTION Forced and natural convection ...................................................................................................................... 1 Curved boundary layers, and flow detachment ......................................................................................... 1 Forced flow around bodies .................................................................................................................... 3 Forced flow around a cylinder .............................................................................................................. 3 Forced flow around tube banks ............................................................................................................. 5 Forced flow around a sphere ................................................................................................................. 6 Pipe flow ................................................................................................................................................... 7 Entrance region ..................................................................................................................................... 7 Fully developed laminar flow ............................................................................................................... 8 Fully developed turbulent flow ........................................................................................................... 10 Reynolds analogy and Colburn-Chilton's analogy between friction and heat -
Convectional Heat Transfer from Heated Wires Sigurds Arajs Iowa State College
Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 1957 Convectional heat transfer from heated wires Sigurds Arajs Iowa State College Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Physics Commons Recommended Citation Arajs, Sigurds, "Convectional heat transfer from heated wires " (1957). Retrospective Theses and Dissertations. 1934. https://lib.dr.iastate.edu/rtd/1934 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. CONVECTIONAL BEAT TRANSFER FROM HEATED WIRES by Sigurds Arajs A Dissertation Submitted to the Graduate Faculty in Partial Fulfillment of The Requirements for the Degree of DOCTOR 01'' PHILOSOPHY Major Subject: Physics Signature was redacted for privacy. In Chapge of K or Work Signature was redacted for privacy. Head of Major Department Signature was redacted for privacy. Dean of Graduate College Iowa State College 1957 ii TABLE OF CONTENTS Page I. INTRODUCTION 1 II. THEORETICAL CONSIDERATIONS 3 A. Basic Principles of Heat Transfer in Fluids 3 B. Heat Transfer by Convection from Horizontal Cylinders 10 C. Influence of Electric Field on Heat Transfer from Horizontal Cylinders 17 D. Senftleben's Method for Determination of X , cp and ^ 22 III. APPARATUS 28 IV. PROCEDURE 36 V. RESULTS 4.0 A. Heat Transfer by Free Convection I4.0 B. Heat Transfer by Electrostrictive Convection 50 C. -
Oven Settings Lighting the Burners Plates Which Are Designed to Catch Drippings and All Burners Are Ignited by Electric Circulate a Smoke Flavor Back Into the Food
Surface Operation Range Controls Oven Settings Lighting the Burners plates which are designed to catch drippings and All burners are ignited by electric circulate a smoke flavor back into the food. Beneath the Interior Oven Left Front Burner Left Oven Left Oven Griddle Self-Clean Right Oven Right Front Burner BAKE (Two- require gentle cooking such as pastries, souffles, yeast MED BROIL ignition. There are no open-flame, flavor generator plates is a two piece drip pan which Light Switch Control Knob Function Temperature Indicator Light Indicator Temperature Control Knob Element Bake) breads, quick breads and cakes. Breads, cookies, and other Inner and outer broil “standing” pilots. catches any drippings that might pass beyond the flavor Full power heat is baked goods come out evenly textured with golden crusts. elements pulse on (15,000 BTU) Selector Knob Control Knob Light Indicator Light (15,000 BTU) generator plates. This unique grilling system is designed radiated from the No special bakeware is required. Use this function for single and off to produce VariSimmer™ to provide outdoor quality grilling indoors. bake element in the rack baking, multiple rack baking, roasting, and preparation less heat for slow Simmering is a cooking technique in CLEAN OVEN GRIDDLE OVEN CLEAN bottom of the oven of complete meals. This setting is also recommended when broiling. Allow about which foods are cooked in hot liquids kept at or just Dual Fuel cavity and baking large quantities of baked goods at one time. 4 inches (10 cm) Oven Functions Convection-Self Clean barely below the boiling point of water. -
Forced Convection Heat Transfer Convection Is the Mechanism of Heat Transfer Through a Fluid in the Presence of Bulk Fluid Motion
Forced Convection Heat Transfer Convection is the mechanism of heat transfer through a fluid in the presence of bulk fluid motion. Convection is classified as natural (or free) and forced convection depending on how the fluid motion is initiated. In natural convection, any fluid motion is caused by natural means such as the buoyancy effect, i.e. the rise of warmer fluid and fall the cooler fluid. Whereas in forced convection, the fluid is forced to flow over a surface or in a tube by external means such as a pump or fan. Mechanism of Forced Convection Convection heat transfer is complicated since it involves fluid motion as well as heat conduction. The fluid motion enhances heat transfer (the higher the velocity the higher the heat transfer rate). The rate of convection heat transfer is expressed by Newton’s law of cooling: q hT T W / m 2 conv s Qconv hATs T W The convective heat transfer coefficient h strongly depends on the fluid properties and roughness of the solid surface, and the type of the fluid flow (laminar or turbulent). V∞ V∞ T∞ Zero velocity Qconv at the surface. Qcond Solid hot surface, Ts Fig. 1: Forced convection. It is assumed that the velocity of the fluid is zero at the wall, this assumption is called no‐ slip condition. As a result, the heat transfer from the solid surface to the fluid layer adjacent to the surface is by pure conduction, since the fluid is motionless. Thus, M. Bahrami ENSC 388 (F09) Forced Convection Heat Transfer 1 T T k fluid y qconv qcond k fluid y0 2 y h W / m .K y0 T T s qconv hTs T The convection heat transfer coefficient, in general, varies along the flow direction. -
FORECASTERS' FORUM Elevated Convection And
1280 WEATHER AND FORECASTING VOLUME 23 FORECASTERS’ FORUM Elevated Convection and Castellanus: Ambiguities, Significance, and Questions STEPHEN F. CORFIDI NOAA/NWS/NCEP/Storm Prediction Center, Norman, Oklahoma SARAH J. CORFIDI NOAA/NWS/NCEP/Storm Prediction Center, and Cooperative Institute for Mesoscale Meteorological Studies, University of Oklahoma, Norman, Oklahoma DAVID M. SCHULTZ* Cooperative Institute for Mesoscale Meteorological Studies, University of Oklahoma, and NOAA/National Severe Storms Laboratory, Norman, Oklahoma (Manuscript received 23 January 2008, in final form 26 April 2008) ABSTRACT The term elevated convection is used to describe convection where the constituent air parcels originate from a layer above the planetary boundary layer. Because elevated convection can produce severe hail, damaging surface wind, and excessive rainfall in places well removed from strong surface-based instability, situations with elevated storms can be challenging for forecasters. Furthermore, determining the source of air parcels in a given convective cloud using a proximity sounding to ascertain whether the cloud is elevated or surface based would appear to be trivial. In practice, however, this is often not the case. Compounding the challenges in understanding elevated convection is that some meteorologists refer to a cloud formation known as castellanus synonymously as a form of elevated convection. Two different definitions of castel- lanus exist in the literature—one is morphologically based (cloud formations that develop turreted or cumuliform shapes on their upper surfaces) and the other is physically based (inferring the turrets result from the release of conditional instability). The terms elevated convection and castellanus are not synony- mous, because castellanus can arise from surface-based convection and elevated convection exists that does not feature castellanus cloud formations. -
Chaotic Flow in a 2D Natural Convection Loop
International Journal of Heat and Mass Transfer 61 (2013) 565–576 Contents lists available at SciVerse ScienceDirect International Journal of Heat and Mass Transfer journal homepage: www.elsevier.com/locate/ijhmt Chaotic flow in a 2D natural convection loop with heat flux boundaries ⇑ William F. Louisos a,b, , Darren L. Hitt a,b, Christopher M. Danforth a,c a College of Engineering & Mathematical Sciences, The University of Vermont, Votey Building, 33 Colchester Avenue, Burlington, VT 05405, United States b Mechanical Engineering Program, School of Engineering, The University of Vermont, Votey Building, 33 Colchester Avenue, Burlington, VT 05405, United States c Department of Mathematics & Statistics, Vermont Complex Systems Center, Vermont Advanced Computing Core, The University of Vermont, Farrell Hall, 210 Colchester Avenue, Burlington, VT 05405, United States article info abstract Article history: This computational study investigates the nonlinear dynamics of unstable convection in a 2D thermal Received 13 August 2012 convection loop (i.e., thermosyphon) with heat flux boundary conditions. The lower half of the thermosy- Received in revised form 1 February 2013 phon is subjected to a positive heat flux into the system while the upper half is cooled by an equal-but- Accepted 3 February 2013 opposite heat flux out of the system. Water is employed as the working fluid with fully temperature dependent thermophysical properties and the system of governing equations is solved using a finite vol- ume method. Numerical simulations are performed for varying levels of heat flux and varying strengths Keywords: of gravity to yield Rayleigh numbers ranging from 1.5 Â 102 to 2.8 Â 107.