Share

AN EXPERIMENTAL STUDY OF THE RELATIVE EFFECTS OF TRANSVERSE AND LONGITUDINAL RIBBING OF THE HEAT TRANSFER SURFACE IN FORCED CONVECTIVE BOILING.

Author(s) : AKHANDA M. A. R., JAMES D. D.

Type of article: Article

Summary

RIBS OF RECTANGULAR CROSS SECTION WERE MACHINED ON FLAT STAINLESS STEEL TEST SPECIMENS OF 1.60 MM THICKNESS. THE HEIGHT OF THE RIBS WAS KEPT CONSTANT AT 0.50 MM AND A NUMBER OF TEST SPECIMENS WITH RIB WIDTH VARYING FROM 0.50 TO 2.0 MM AND RIB SPACING RANGING FROM 0.50 TO 3.5 MM WERE PRODUCED. THE MICRO-SURFACE ROUGHNESS OF 0.7 MICROMETER WAS KEPT CONSTANT OVER THE ENTIRE TEST SPECIMEN. DATA ARE REPORTED FOR WATER AT ATMOSPHERIC PRESSURE WITH VELOCITIES OF 0.20 TO 1.40 M/S. THE RESULTS FOR THE LONGITUDINAL RIBBED SURFACES WERE COMPARED WITH THOSE FOR THE TRANSVERSE RECTANGULAR RIBBED SURFACES AND BOTH SETS OF DATA WERE COMPARED WITH THE HEAT TRANSFER PERFORMANCE OF AN OPTIMUM FLAT ROUGHENED SURFACE.

Details

  • Original title: AN EXPERIMENTAL STUDY OF THE RELATIVE EFFECTS OF TRANSVERSE AND LONGITUDINAL RIBBING OF THE HEAT TRANSFER SURFACE IN FORCED CONVECTIVE BOILING.
  • Record ID : 1992-0142
  • Languages: English
  • Source: J. Heat Transf. - vol. 113 - n. 1
  • Publication date: 1991/02
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (6)
See the source

Indexing