Vše

Co hledáte?

Vše
Projekty
Výsledky výzkumu
Subjekty

Rychlé hledání

  • Projekty podpořené TA ČR
  • Významné projekty
  • Projekty s nejvyšší státní podporou
  • Aktuálně běžící projekty

Chytré vyhledávání

  • Takto najdu konkrétní +slovo
  • Takto z výsledků -slovo zcela vynechám
  • “Takto můžu najít celou frázi”

Pool Boiling Heat Transfer Coefficients in Mixtures of Water and Glycerin

Identifikátory výsledku

  • Kód výsledku v IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68407700%3A21220%2F21%3A00349971" target="_blank" >RIV/68407700:21220/21:00349971 - isvavai.cz</a>

  • Výsledek na webu

    <a href="https://doi.org/10.3390/pr9050830" target="_blank" >https://doi.org/10.3390/pr9050830</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.3390/pr9050830" target="_blank" >10.3390/pr9050830</a>

Alternativní jazyky

  • Jazyk výsledku

    angličtina

  • Název v původním jazyce

    Pool Boiling Heat Transfer Coefficients in Mixtures of Water and Glycerin

  • Popis výsledku v původním jazyce

    Heat transfer coefficients were investigated for saturated nucleate pool boiling of binary mixtures of water and glycerin at atmospheric pressure in a wide range of concentrations and heat fluxes. Mixtures with water mass fractions from 100% to 40% were boiled on a horizontal flat copper surface at heat fluxes from about 25 up to 270 kW m^{-2}. Experiments were carried out by static and dynamic method of measurement. Results of the static method show that the impact of mixture effects on heat transfer coefficient cannot be neglected and ideal heat transfer coefficient has to be corrected for all investigated concentrations and heat fluxes. Experimental data are correlated with the empirical correlation α = 0.59 q^{0.714+0.130ωw} with mean relative error of 6%. Taking mixture effects into account, data are also successfully correlated with the combination of Stephan and Abdelsalam (1980) and Schlünder (1982) correlations with mean relative error of about 15%. Recommended coefficients of Schlünder correlation C0 = 1 and βL = 2 x 10^{-4} m s^{-1} were found to be acceptable for all investigated mixtures. The dynamic method was developed for fast measurement of heat transfer coefficients at continuous change of composition of boiling mixture. The dynamic method was tested for water–glycerin mixtures with water mass fractions from 70% down to 35%. Results of the dynamic method were found to be comparable with the static method. For water–glycerin mixtures with higher water mass fractions, precise temperature measurements are needed.

  • Název v anglickém jazyce

    Pool Boiling Heat Transfer Coefficients in Mixtures of Water and Glycerin

  • Popis výsledku anglicky

    Heat transfer coefficients were investigated for saturated nucleate pool boiling of binary mixtures of water and glycerin at atmospheric pressure in a wide range of concentrations and heat fluxes. Mixtures with water mass fractions from 100% to 40% were boiled on a horizontal flat copper surface at heat fluxes from about 25 up to 270 kW m^{-2}. Experiments were carried out by static and dynamic method of measurement. Results of the static method show that the impact of mixture effects on heat transfer coefficient cannot be neglected and ideal heat transfer coefficient has to be corrected for all investigated concentrations and heat fluxes. Experimental data are correlated with the empirical correlation α = 0.59 q^{0.714+0.130ωw} with mean relative error of 6%. Taking mixture effects into account, data are also successfully correlated with the combination of Stephan and Abdelsalam (1980) and Schlünder (1982) correlations with mean relative error of about 15%. Recommended coefficients of Schlünder correlation C0 = 1 and βL = 2 x 10^{-4} m s^{-1} were found to be acceptable for all investigated mixtures. The dynamic method was developed for fast measurement of heat transfer coefficients at continuous change of composition of boiling mixture. The dynamic method was tested for water–glycerin mixtures with water mass fractions from 70% down to 35%. Results of the dynamic method were found to be comparable with the static method. For water–glycerin mixtures with higher water mass fractions, precise temperature measurements are needed.

Klasifikace

  • Druh

    J<sub>imp</sub> - Článek v periodiku v databázi Web of Science

  • CEP obor

  • OECD FORD obor

    20402 - Chemical process engineering

Návaznosti výsledku

  • Projekt

    <a href="/cs/project/EF16_019%2F0000753" target="_blank" >EF16_019/0000753: Centrum výzkumu nízkouhlíkových energetických technologií</a><br>

  • Návaznosti

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Ostatní

  • Rok uplatnění

    2021

  • Kód důvěrnosti údajů

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Údaje specifické pro druh výsledku

  • Název periodika

    Processes

  • ISSN

    2227-9717

  • e-ISSN

  • Svazek periodika

    9

  • Číslo periodika v rámci svazku

    5

  • Stát vydavatele periodika

    CH - Švýcarská konfederace

  • Počet stran výsledku

    19

  • Strana od-do

  • Kód UT WoS článku

    000654471000001

  • EID výsledku v databázi Scopus

    2-s2.0-85106660357