Critical Biot Numbers of Periodic Arrays of Fins

2017

Closed access Metadata (CSL-JSON)
DOI 10.1115/1.4035971
Data confidence 70 medium
How this score is calculated

It is built from checkable properties of the record itself: whether the article has a DOI, how many independent sources confirmed its data, whether the required fields are filled in, and how recent the latest confirmation is. Disagreement between sources and a missing identifier lower it. A value of 80 or above means the record was published without further checking; 60 to 79 means it is published at reduced confidence, with a manual check advisable. A record verified by an editor by hand is never pushed below 90 by a recalculation. This scores our data about the article, not the article itself.

Abstract

In this paper, we consider the heat transfer problems associated with a periodic array of triangular, longitudinal, axisymmetric, and pin fins. The problems are modeled as a wall where the flat side is isothermal and the other side, which has extended surfaces/fins, is subjected to convection with a uniform heat transfer coefficient. Hence, our analysis differs from the classical approach because (i) we consider multidimensional heat conduction and (ii) the wall on which the fins are attached is included in the analysis. The latter results in a nonisothermal temperature distribution along the base of the fin. The Biot number (Bi=ht/k) characterizing the heat transfer process is defined with respect to the thickness/diameter of the fins (t). Numerical results demonstrate that the fins would enhance the heat transfer rate only if the Biot number is less than a critical value, which, in general, depends on the geometrical parameters, i.e., the thickness of the wall, the length of the fins, and the period. For pin fins, similar to rectangular fins, the critical Biot number is independent of the geometry and is approximately equal to 3.1. The physical argument is that, under strong convection, a thick fin introduces an additional resistance to heat conduction.