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Design Calculation of Furnace for Drying of Orange Peel

Author(s):

Mr. Arpan Phukan , D Y Patil College of Engineering, Ambi; Mr. Ayush Gupta, D Y Patil College of Engineering, Ambi; Mr. Mrinmoy Saikia, D Y Patil College of Engineering, Ambi; Prof. Sangmeshwar S. Lohar, D Y Patil College of Engineering, Ambi

Keywords:

Free or Natural Convection, Forced Convection, Reynolds Number, Prandtl Number, Nusselt Number

Abstract

Convective heat transfer, often referred to simply as convection, is the transfer of heat from one place to another by the movement of fluids. Convection is usually the dominant form of heat transfer in liquids and gases. Although often discussed as a distinct method of heat transfer, convective heat transfer involves the combined processes of unknown conduction (heat diffusion) and advection (heat transfer by bulk fluid flow). Convection can be "forced" by movement of a fluid by means other than buoyancy forces (for example, a water pump in an automobile engine). Thermal expansion of fluids may also force convection. In other cases, natural buoyancy forces alone are entirely responsible for fluid motion when the fluid is heated, and this process is called "natural convection". An example is the draft in a chimney or around any fire. In natural convection, an increase in temperature produces a reduction in density, which in turn causes fluid motion due to pressures and forces when fluids of different densities are affected by gravity (or any g-force). For example, when water is heated on a stove, hot water from the bottom of the pan rises, displacing the colder denser liquid, which falls. After heating has stopped, mixing and conduction from this natural convection eventually result in a nearly homogeneous density, and even temperature. Without the presence of gravity (or conditions that cause a g-force of any type), natural convection does not occur, and only forced-convection modes operate.

Other Details

Paper ID: IJSRDV7I50309
Published in: Volume : 7, Issue : 5
Publication Date: 01/08/2019
Page(s): 806-810

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