Which of the following is least likely to affect the convection heat transfer coefficient?
Thermal conductivity of the fluid |
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Geometry of the solid body |
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The roughness of the solid surface |
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Type of fluid motion (laminar or turbulent) |
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Fluid velocity |
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Density of the solid body |
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Dynamic viscosity of the fluid |
The factors which affect the convection heat transfer coefficient are:
Velocity of the fluid
Type of fluid flow(Laminar or turbulent)
Geometric shape
Surface condition(surface roughness)
Viscosity of the fluid
Thermal conductivity of the fluid
Hence Density of the solid body doesn't affect the convection heat transfer coefficient
Which of the following is least likely to affect the convection heat transfer coefficient? Thermal conductivity...
1) The convection coefficient, (h) for external convection heat transfer depends on the following (with units in SI of Watts/(m2 Kelvin): The characteristic length, L The fluid thermal conductivity, k The average fluid velocity, V The fluid viscosity, μ The fluid density, ρ The fluid specific heat, cp Using the Buckingham Pi Theorem, determine a set of dimensionless groups that can be used to correlate test data for this problem. Please show all of your work for this problem (i.e....
(2 pts) Heat is transferred from a hot fluid (temperature T1 and heat transfer coefficient h2) through a plane wall of thickness 8, surface area A and the thermal conductivity k. The thermal resistance for the set up is + (a) AC ) (b) A (i + + ) (c) 2 (na + + n2) (d) A (na + b +h2) (2 pts) An increase in convective heat transfer coefficient over a fin will (a) increase effectiveness (b) decrease effectiveness...
During air cooling of oranges, grapefruit, and tangelos, the heat transfer coefficient for combined convection, radiation, and evaporation for air velocities of 0.11<V< 0.33 m/s is determined experimentally and is expressed as h = 5.05 KairRe131D, where the diameter Dis 0.1 m. Oranges are cooled by refrigerated air at 5°C and 1 atm at a velocity of 0.3 m/s. Given: The thermal conductivity of the orange is given to be k = 0.50 W/m°C. The thermal conductivity and the kinematic...
During air cooling of oranges, grapefruit, and tangelos, the heat transfer coefficient for combined convection, radiation, and evaporation for air velocities of 0.11<V 0.33 m/s is determined experimentally and is expressed as h=5.05 kairRe13/D, where the diameter Dis 0.1 m. Oranges are cooled by refrigerated air at 5°C and 1 atm at a velocity of 0.3 m/s. Given: The thermal conductivity of the orange is given to be k = 0.50 W/m-°C. The thermal conductivity and the kinematic viscosity of...
1 During air cooling of oranges, grapefruit, and tangelos, the heat transfer coefficient for combined convection, radiation, and evaporation for air velocities of 0.11 < V< 0.33 m/s is determined experimentally and is expressed as h=5.05 kairRe131D, where the diameter Dis 0.1 m. Oranges are cooled by refrigerated air at 5°C and 1 atm at a velocity of 0.3 m/s. Given: The thermal conductivity of the orange is given to be k = 0.50 W/m-°C. The thermal conductivity and the...
During air cooling of oranges, grapefruit, and tangelos, the heat transfer coefficient for combined convection, radiation, and evaporation for air velocities of 0.11<V< 0.33 m/s is determined experimentally and is expressed as h=5.05 kairRe13/D, where the diameter Dis 0.1 m. Oranges are cooled by refrigerated air at 5°C and 1 atm at a velocity of 0.3 m/s. Given: The thermal conductivity of the orange is given to be k = 0.50 W/m-°C. The thermal conductivity and the kinematic viscosity of...
During air cooling of oranges, grapefruit, and tangelos, the heat transfer coefficient for combined convection, radiation, and evaporation for air velocities of 0.11</<0.33 m/s is determined experimentally and is expressed as h= 5.05 kairRe13/D, where the diameter Dis 0.09 m. Oranges are cooled by refrigerated air at 5°C and 1 atm at a velocity of 0.3 m/s. Given: The thermal conductivity of the orange is given to be k = 0.50 W/m-°C. The thermal conductivity and the kinematic viscosity of...
Explain
Convection 1. Describe the factors that affect the value of the convection coefficient 2. Explain why and how velocity and thermal boundary layers form 3. Explain how turbulence enhances convection heat transfer 4. Describe the significance of the Reynold's number, Nusselt number, and the Prandtl number 5. List common situations where external convection occurs 6. Explain the importance of the film temperature and use it to specify thermophysical properties of a fluid 7. Explain the significance of boundary layer...
QUESTION 10 Which option given below is wrong Three modes of heat transfer are: conduction, convection, and radiation. In free convection, the Grashof number is not used as a criterion for laminar and turbulent flow. The conduction heat transfer rate unit is W. The Grashof number in free convection plays the same role as the Reynolds number in forced convection.
4. (25 pts) Water is flowing inside a thin wall, smooth pipe of diameter 0.05 m at a mass flowrate of 0.3 kg/s. The water enters the pipe at a mean temperature Tm,i= 80 °C and exits at Tm,o= 80 °C while the pipe surface temperature is maintained at Ts= 20 °C along its entire length. a. Is the flow turbulent or laminar? b. Calculate the average convection heat transfer coefficient inside the tube. c. Calculate the length of the...