4.7 Article

Experimental Analysis of Forced Convective Heat Transfer of Nitrate Salt in a Circular Tube at High Reynolds Numbers and Temperatures

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PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.ijheatmasstransfer.2022.123563

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Forced Convective Heat Transfer; Nusselt Number; Molten Salt; Salt Properties; Heat Capacity; Solar Receiver

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The forced convective heat transfer of molten nitrate salt in a circular smooth tube is experimentally investigated, and the Nusselt number is accurately calculated by reviewing the thermophysical properties of Solar Salt. The experiments are conducted with Solar Salt at fluid bulk temperature ranging between 300°C and 550°C, covering a wide range of Reynolds numbers and heat fluxes. This study provides important data on the behavior of forced convective heat transfer of molten salt for Reynolds numbers larger than 10^5.
The forced convective heat transfer of molten nitrate salt in a circular smooth tube is experimentally investigated using a water-cooled induction heater. This novel setup is first validated using water as the main fluid, as its heat transfer is well-known. To enable an accurate deduction of the Nusselt number, a detailed review on the state-of-the-art of the thermophysical properties of Solar Salt is provided. The final experiments are carried out with Solar Salt at fluid bulk temperature ranging between 300 degrees C and 550 degrees C. The salt mass flow is varied in order to cover Reynolds numbers ranging from 140 0 0 up to 220 0 0 0. Furthermore, the experiments are conducted for different heat fluxes ranging from 330 kW/m2 up to 920 kW/m2. This paper provides data on the behavior of the forced convective heat transfer of molten salt for Reynolds numbers larger than 10 0 0 0 0. To investigate the impact of local overheating of the salt above its chemical stability limit (i.e. 600 degrees C), the mean Nusselt number is evaluated for inner wall temperatures up to 633 degrees C. Mean Nusselt numbers are reported and compared to the well-known Gnielinski correlation. (c) 2022 Elsevier Ltd. All rights reserved.

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