نتایج جستجو برای: conjugate heat transfer

تعداد نتایج: 500093  

2005
M. KARKRI Y. JARNY P. MOUSSEAU

Abstract This paper deals with the reconstruction of the inlet temperature profile of a melted polyethylene (PE) flowing through an extrusion die. The inverse heat transfer problem is formulated as an optimisation problem by considering both the energy and the Navier-Stokes equations. It is solved by using the conjugate gradient algorithm. Experimental results are presented and show the effect ...

2012
By N. Maheu V. Moureau P. Domingo F. Duchaine G. Balarac

Modeling of wall bounded flows and conjugate heat transfer (CHT) is known to be a challenging task for Large-Eddy Simulation (LES). In the boundary layers, the inertial and dissipative scales have similar sizes, which implies relying on different modeling approaches than those used in free turbulent flows. To this aim, a numerical database of highly-refined LES and CHT simulations is built and ...

Journal: :فصلنامه علمی پژوهشی مهندسی مکانیک جامدات واحد خمینی شهر 0
mousa heydari msc, department of mechanical engineering, khomeinishahr branch, islamic azad university, khomeinishahr, iran davood toghraie assistant professor, department of mechanical engineering, khomeinishahr branch, islamic azad university, isfahan omid ali akbari msc, department of mechanical engineering, khomeinishahr branch, islamic azad university, khomeinishahr, iran

in this numerical study the the heat transfer and laminar nanofluid flow in the three-dimensional microchannels with triangular cross-section is simulated. for increase the heat transfer from the walls of the channel, semiattached & offset mid- truncated rib,s placed in the canal, and the tooth geometry and the impact is studied. in this study, the water is base fluid, and the influence of the ...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
hassan sabbaghi aman mohammad ziaiifar mahdi kashaninejad

introduction: frying phenomena occur during the immersion of the product in oil at a temperature of 150–200 ºc, where a simultaneous heat and mass transfer take place. this is the most popular thermal processes of potato cooking. this fast drying is critical to improve the mechanical and structural properties of the final product. these conditions lead to high heat transfer rates, rapid cooking...

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