Počet záznamů: 1  

Stagnation Point Heat Transfer to an Axisymmetric Impinging Jet at Transition to Turbulence

  1. 1.
    0564650 - ÚT 2024 RIV US eng J - Článek v odborném periodiku
    Antošová, Zuzana - Trávníček, Zdeněk
    Stagnation Point Heat Transfer to an Axisymmetric Impinging Jet at Transition to Turbulence.
    ASME Journal of Heat and Mass Transfer. Roč. 145, č. 2 (2023), č. článku 023902. ISSN 2832-8450. E-ISSN 2832-8469
    Grant CEP: GA ČR(CZ) GC21-26232J
    Institucionální podpora: RVO:61388998
    Klíčová slova: impinging jet * heat transfer * pipe nozzle
    Obor OECD: Thermodynamics
    Způsob publikování: Omezený přístup
    https://asmedigitalcollection.asme.org/heattransfer/article/145/2/023902/1146835/Stagnation-Point-Heat-Transfer-to-an-Axisymmetric

    A round air jet issuing from a long straight pipe and impinging perpendicularly onto a heated flat plate was investigated experimentally. The Reynolds number (Re) covered the fully laminar, transitional, and fully turbulent regimes-Re = 850-15,400. The main focus of this investigation was the transition regime, which occurred at Re = 2250-3010. Various measurements were recorded during the experiments using a hot-wire anemometer, an infrared thermometer, and a thermopile heat flux sensor, the mass transfer was measured using the naphthalene sublimation technique. The stagnation point heat transfer was correlated to the laminar and turbulent regimes in the form of the stagnation point Nusselt number, Nu(0) = (CRePr0.4)-Pr-m, where the exponent m = 0.50 and 0.55, respectively. The Nu(0)-Re relationship exhibited nonmonotonic behavior (decrease) in the transition regime. Two counteracting mechanisms occur during transition-jet core shortening and an increase in velocity fluctuation, the former reduces Nu(0), whereas the latter increases it.
    Trvalý link: https://hdl.handle.net/11104/0342115

     
     
Počet záznamů: 1  

  Tyto stránky využívají soubory cookies, které usnadňují jejich prohlížení. Další informace o tom jak používáme cookies.