Convective heat transfer and pressure drop characteristics of graphene-water nanofluids in transitional flow

The convective heat transfer and flow behavior of graphene-water nanofluids are studied experimentally by focusing on transitional flow. Graphene-water nanofluids with different particle mass fractions (0.025, 0.1 and 0.2%) are produced following two-step method and using PVP as a surfactant. Thermo-physical characterization is performed by measuring viscosity and thermal conductivity of the nanofluids. Convection characteristics are experimentally studied from laminar to turbulent flow regimes. It is seen that pressure drop increases dramatically in the transition region, and laminar to turbulent transition shifts to lower Reynolds numbers with increasing nanoparticle concentration. The transition initiates at a Reynolds number of 2475 for water, while it initiates at 2315 for the nanofluid with 0.2% particle mass fraction. Increase in mean heat transfer coefficient and Nusselt numbers are nearly identical at different Reynolds numbers and axial positions along the test tube in the laminar flow for nanofluids and water due to dominance of conduction enhancement mechanisms on the heat transfer increase in laminar flow. Beyond laminar flow regime, enhancement of Nusselt number is observed indicating that thermophoresis and Brownian motion are more effective heat transfer augmentation mechanisms. The maximum heat transfer enhancement is observed as 36% for a Reynolds number of 3950.

Automated summary

The experimental study focused on the convective heat transfer and flow behavior of graphene-water nanofluids, revealing a shift of laminar to turbulent transition towards lower Reynolds numbers with increasing nanoparticle concentration. The heat transfer coefficient and Nusselt numbers increased nearly identically at different Reynolds numbers in laminar flow for nanofluids, indicating dominance of conduction enhancement mechanisms. Beyond laminar flow regime, the enhancement of Nusselt numbers suggested that thermophoresis and Brownian motion become more effective heat transfer augmentation mechanisms.