4.7 Article

Scrutinization of the effects of Grashof number on the flow of different fluids driven by convection over various surfaces

期刊

JOURNAL OF MOLECULAR LIQUIDS
卷 249, 期 -, 页码 980-990

出版社

ELSEVIER SCIENCE BV
DOI: 10.1016/j.molliq.2017.11.042

关键词

Buoyancy parameter; Forced convection; Free convection; Mixed convection; Grashof number; Heat transfer; Slp

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Differential equations, heat transfer, and fluid dynamics are few among the fundamental subjects in mechanical sciences. Considering the contributions of published articles to the body of knowledge on boundary layer analysis together with heat and mass transfer, it is noteworthy that validation of results, the-oretical/conceptual review and empirical review have been on decreasing trends in quality. In this report, a systematic review procedure on the effects of Grashof number and mixed convection parameter on the flow of various fluids is presented. After searching through the relevant literature systematically, 30 relevant articles were screened and reviewed for the study. Each of the accepted articles was coded using study characteristics and corresponding effects of the parameter were scrutinized. In each of the selected article, the optimal level(s) of the effect(s) of the parameter on the physical properties of the flow was marked and the slope of the linear regression line through data points in known physical property and/or properties of each article and Grashof number/buoyancy parameter was estimated. The outcomes of the systematic reviews of the parameter and forest plot are illustrated. An increase in the magnitude of buoyancy parameter corresponds to a moderate increase in the velocity but a decrease in the temperature distribution becomes apparent. Also, buoyancy parameter has negligible positive effect on the local Nusselt number, Sherwood number, Bejan Number, Entropy generation, Stanton Number and pressure gradient are increasing properties of buoyancy related parameter while concentration profiles, frictional force, and motile microorganism are decreasing properties. (C) 2017 Elsevier B.V. All rights reserved.

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