期刊
ENERGY REPORTS
卷 7, 期 -, 页码 6172-6181出版社
ELSEVIER
DOI: 10.1016/j.egyr.2021.09.071
关键词
Conical annular space; Natural convection; Discrete heating source; Porous medium; Magnetic field; Galerkin finite element technique
资金
- Deanship of Scientific Research at King Khalid University, Saudi Arabia [R.G.P.2/108/42]
This numerical study analyzes thermal convection induced by buoyancy forces within a conical annular porous gap filled with SWCNT-H2O nanoliquid. The study adopts the Darcy-Forchheimer model and uses GFEM to predict thermal and hydrodynamic fields. Results show that heat transfer rate decreases with Ha and increases with Da and phi, with convective regime being predominant when the heat source is located at the bottom wall.
This numerical study is intended for the analysis of thermal convection induced by buoyancy forces generated within a conical annular porous gap. The annulus was vertically positioned, it contains a discrete heat source and is filled with a Single-Walled Carbon Nanotubes-Water (SWCNT-H2O) nanoliquid exposed to a Lorentz force. To describe the porous medium in question, we have adopted the Darcy-Forchheimer model. Galerkin Finite Element Method (GFEM) has been used in this study to predict both thermal and hydrodynamic fields in the physical model. An extensive range of parameters are explored, i.e., the Rayleigh number (10(3) to 10(6)), Hartman number Ha (1 to 100), and the volume fraction of nanoparticles (0 <=phi <= 0.08). For the purpose of exterminating the effects of heat source location on thermal and hydrodynamic fields, three locations (bottom, middle and upper) have been considered. Findings include current lines, isotherms, and Nusselt number evolution according to the previously stated variables. Predictably, our findings prove that heat transfer rate exhibits a decreasing function of Ha and an increasing function of Da and phi. Also, it was revealed that the convective regime is preponderant when the heat source was located in the bottom wall. (C) 2021 The Authors. Published by Elsevier Ltd.
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