Correlations for forced and mixed convection in straight duct flows with three different inlet configurations

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	Correlations for forced and mixed convection in straight duct flows with three different inlet configurations
	Ghajar A.J.; Tam L.M.
	1992-12-01
Source Publication	American Society of Mechanical Engineers, Heat Transfer Division, (Publication) HTD
Volume	204
Pages	49-56
Abstract	Local forced and mixed convective heat transfer measurements were made in a horizontal circular straight tube with reentrant, square-edged, and bell-mouth inlets under constant wall heat flux conditions. For the experiments the Reynolds number ranged from 280 to 49000, the Prandtl number varied from 4 to 158, and the Grashof number range was from 1031 to 2.53 × 10. Based on the experimental data, accurate and general correlations capable of predicting both entrance and fully developed forced and mixed convective heat transfer coefficient for all flow regimes were developed. The proposed heat transfer correlations for the laminar and turbulent regions are applicable to all three inlets. In the transition region, due to the strong influence of the inlet configuration on the beginning and end of the transition region, the same general correlation but with three different sets of constants for each inlet is proposed. Some of the available heat transfer correlations are compared with our experimental data for different inlets.
URL	View the original
Language	英語English
Fulltext Access	View Full-Text via Scopus
Document Type	Conference paper
Collection	University of Macau
Affiliation	Oklahoma State University - Stillwater
Recommended Citation GB/T 7714	Ghajar A.J.,Tam L.M.. Correlations for forced and mixed convection in straight duct flows with three different inlet configurations[C], 1992, 49-56.
APA	Ghajar A.J.., & Tam L.M. (1992). Correlations for forced and mixed convection in straight duct flows with three different inlet configurations. American Society of Mechanical Engineers, Heat Transfer Division, (Publication) HTD, 204, 49-56.

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