Numerical and Experimental Investigation of AlHE30 for Rectangular Finned Cooking Vessel

Abstract

Abstract

Fins are basically extended surface, which is used to increase the heat transfer rate, this is basically a secondary surface mounted on primary surface to augment heat transfer from it. A numerical study using ANSYS were conducted to optimize fin shape based on base temperature and maximize the heat transfer across the cooking vessel. By investigating fin of (AlHE30) material were conducted experiments the fin of diameter 14 and 195 mm length were analyzed by using pin fin apparatus. The experiments were conducted for various input and corresponding velocity. In this experimental investigation the effectiveness for free convection ℇ = 50.07, 50.46, 51.0 for forced convection ℇ =33.78, 35.63, 37.37 the fin efficiency for pin fin of natural convection is approximately lesser than forced convection were investigated. Pin fin become helpful to enhance heat transfer with in a suitable performance. AlHE30 can be used as fin for cooking utensils. Energy consumption plays a vital role. The present work relates to improve the heat transfer effectiveness of cooking utensils which are commonly used as kitchen gas ranges by the applications of fins and its performance with unfinned vessel. Preliminary work performed on the finned vessel showed that 25% to 35% and cooking time is saved correspondence 15% to 25% saving in the fuel consumption.

Keywords: AlHE30, Unfinned vessel, Finned vessel, Heat transfer

Cite this Article

Mahesh HR, Amit Malgol. Numerical and Experimental Investigation of AlHE30 for Rectangular Finned Cooking Vessel. Journal of Thermal Engineering and Applications. 2018; 5(1): 28–36p.