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Ch6 Fundamentals of Convection

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22 views8 pages

Ch6 Fundamentals of Convection

Uploaded by

Amr Farag
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Suez Canal University Heat and Mass Transfer

Faculty of Engineering 4th Level


Mechanical Eng. Dept. Sheet No. (1)

CH.6 FUNDAMENTALS OF CONVECTION


1- During air cooling of potatoes, the heat transfer coefficient for combined convection, radiation,
and evaporation is determined experimentally to be as shown:
Air Velocity, m/s Heat Transfer Coefficient, W/m2·K
0.66 14.0
1.00 19.1
1.36 20.2
1.73 24.4

Consider an 8-cm-diameter potato initially at 20°C. Potatoes are cooled by refrigerated air at 5°C at a
velocity of 1 m/s. Determine the initial rate of heat transfer from a potato, and the initial value of the
temperature gradient in the potato at the surface. (Where K = 0.49 W/ m. °C)
2- During the flow of air at T =20°C over a plate surface maintained at a constant temperature of
Ts = 160°C, the dimensionless temperature profile within the air layer over the plate is
determined to be
𝑇 𝑦 𝑇
𝑒
𝑇𝑠 𝑇
where a = 3200 𝑚 and y is the vertical distance measured from the plate surface in m. Determine
the heat flux on the plate surface and the convection heat transfer coefficient.
3- An average man has a body surface area of 1.8 m2 and a skin temperature of 33°C. The
convection heat transfer coefficient for a clothed person walking in still air is expressed as h =
8.6𝑉 . for 0.5 < V < 2 m/s, where V is the walking velocity in m/s. Assuming the average
surface temperature of the clothed person to be 30°C, determine the rate of heat loss from an
average man walking in still air at 10°C by convection at a walking velocity of
(a) 0.5 m/s,
(b) 1.0 m/s,
(c) 1.5 m/s, and
4- During air cooling of oranges, grapefruit, and tangelos, the heat transfer coefficient for
combined convection, radiation, and evaporation for air velocities of 0.11 < V < 0.33 m/s is
determined experimentally and is expressed as h = 5.05 kair𝑅𝑒 / /D, where the diameter D is
the characteristic length. Oranges are cooled by refrigerated air at 5°C and 1 atm at a velocity of
0.3 m/s. Determine
(a) the initial rate of heat transfer from a 7-cm-diameter orange initially at 15°C with a thermal
conductivity of 0.50 W/m ·K,
(b) the value of the initial temperature gradient inside the orange at the surface, and
(c) the value of the Nusselt number.
5- A 6-cm-diameter shaft rotates at 3000 rpm in a 20-cm-long bearing with a uniform clearance of
0.2 mm. At steady operating conditions, both the bearing and the shaft in the vicinity of the oil
gap are at 50°C, and the viscosity and thermal conductivity of lubricating oil are 0.05 N·s/m2
and 0.17 W/m·K. By simplifying and solving the continuity, momentum, and energy equations,
determine (a) the maximum temperature of oil, (b) the rates of heat transfer to the bearing and
the shaft, and (c) the mechanical power wasted by the viscous dissipation in the oil.
6- Consider fluid flow over a surface with a velocity profile given as:
𝑢 𝑦 100 𝑦 2𝑦 0.5 𝑦 𝑚/𝑠
Determine the shear stress at the wall surface, if the fluid is (a) air at 1 atm and (b) liquid water,
both at 20°C. Also calculate the wall shear stress ratio for the two fluids.
7- The top surface of a metal plate (kplate = 237 W/m·K) is being cooled by air (kair = 0.243
W/m·K) while the bottom surface is exposed to a hot steam at 100°C with a convection heat
transfer coefficient of 30 W/m2·K. If the bottom surface temperature of the plate is 80°C,
determine the temperature gradient in the air and the temperature gradient in the plate at the
top surface of the plate.
8- A metal plate is being cooled by air (kfluid = 0.259 W/m·K) at the upper surface while the lower
surface is subjected to a uniform heat flux of 1000 W/m2. Determine the temperature gradient
in the air at the upper surface of the metal plate.

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