4.7 Article

Wind tunnel tests of the rime icing characteristics of a straight-bladed vertical axis wind turbine

Journal

RENEWABLE ENERGY
Volume 179, Issue -, Pages 116-132

Publisher

PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.renene.2021.07.033

Keywords

Icing; Vertical axis wind turbine; Rotating blade; Tip speed ratio; Wind tunnel test

Funding

  1. National Natural Science Foundation of China (NSFC) [51976029]
  2. Young TalentsProject of Northeast Agricultural University [17QC32]

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Icing significantly degrades the performance of wind turbines in cold and humid regions. This study conducted icing wind tunnel tests to explore the characteristics of icing on the blade surface. The experimental results demonstrate that factors such as rotational speed of the blade and tip speed ratio have significant effects on icing characteristics.
For the wind turbines installed in the cold and humid regions, icing accretion on the blade surface seriously degrades its performance. The Straight-Bladed Vertical Axis Wind Turbine (SB-VAWT) is also troubled by the problem. For exploring the characteristics of icing, the icing wind tunnel tests have been carried out in this paper. An icing wind tunnel experimental system is designed and fabricated. The experimental parameters in the icing wind tunnel system are measured. A rotor test stand with two blades of NACA0018 airfoil is designed and amounted in the icing wind tunnel. The icing test is conducted under the different tip speed ratios and the rime ice condition. The experimental results show that the rotational speed of the blade has significant effects on the characteristics of icing. When the tip speed ratio is lower than 1, the ice layer covers in the whole blade surface and grows layer by layer. As the tip speed ratio is higher than 1, the ice layer mainly concentrates in the vicinity of the leading edge. Three factors, which are the relative angle of attack, the rotational position of blade and the centrifugal force, influencing on the characteristics of icing are analyzed and discussed. (c) 2021 Elsevier Ltd. All rights reserved.

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