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Journal of Enhanced Heat Transfer
Facteur d'impact: 0.562 Facteur d'impact sur 5 ans: 0.605 SJR: 0.211 SNIP: 0.361 CiteScore™: 0.33

ISSN Imprimer: 1065-5131
ISSN En ligne: 1026-5511

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Journal of Enhanced Heat Transfer

DOI: 10.1615/JEnhHeatTransf.v1.i1.20
pages 5-21

The Influence of the Prandtl Number on the Thermal Performance of Tubes with the Separation and Reattachment Enhancement Mechanism

Thomas J. Rabas
Energy Systems Division, Argonne National Laboratory, Argonne, IL USA 60439-4815; Consultant, 1015 Claremont Drive. Downers Grove, IL 60516
B. Arman
Energy Systems Division, Argonne National Laboratory, Argonne, IL. USA 60439-4815

RÉSUMÉ

This paper demonstrates that the heat-transfer performance of an enhanced tube with transverse, rectangular disruptions can be predicted with a numerical modeling method for a broad range of Prandtl numbers. This computer code is then used to determine the influence of the Prandtl number based on local variations of the thermal performance. The numerical simulation demonstrated that six distinct regions exist: the three rib surfaces, the upstream and downstream recirculation regions, and the boundary-layer development zone. Three zones dominate the thermal performance: the rib top and downstream faces and the downstream recirculation zone. The thermal performance at the rib region begins to dominate the overall performance as the Prandtl number becomes large. The contribution from the downstream recirculation zone becomes more important and dominates for low Prandtl number fluids such as air. The Reynolds number dependence at the rib region and the downstream recirculation zone is similar to that for reattaching flows with exponents in the 0.65 to 0.75 range. The location of the maximum in the recirculation moves closer to the rib with increasing Reynolds and Prandtl numbers and is bounded upstream by the location of the maximum wall shear stress and downstream by the reattachment length. The high turbulence level near the surface in this region is responsible for the heat-transfer enhancement.


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