COMMUNICATION ENGLISH 2

WED 20302

ASSIGNMENT 2 (LAB REPORT)

FORCED CONVECTION HEAT TRANSFER

LECTURER’S NAME : MADAM MARIATI

GROUP LO1-T1

STUDENT’S NAME ID
NUR FARHANAH BINTI RADZMAN 55101118017
MAHAINI IM RUZAILY BINTI MAHADI 55104118025
NIK NUR NATASHA BINTI ZAINAL ABIDIN 55103118003
WAN NUR PUTRI LIYANA SHAH BINTI WAN 55104118028
ABDUL HALIM

1
1.0 INTRODUCTION

An attempt is made to provide historical perspectives on the influences of Newton's

law of cooling (1701) on the development of heat transfer theory. Newton's cooling law
provides the first heat transfer formulation and is the formal basis of convective heat transfer.
The cooling law was incorporated by Fourier (1822) as the convective boundary condition
(Biot number) in his mathematical theory of heat conduction.

The decisive step in the application of the concept of heat transfer coefficient
occurred with the publication of the “basic law of heat transfer” by Nusselt in 1915. Newton's
law is valid only for forced convection with constant physical properties. The close
relationships for various heat transfer theories are pointed out. Heat transfer phenomena can
also be classified based on the relationship between surface heat flux and temperature
difference as a driving force (K. C. Cheng & T. Fuijii, 1998).

Heat transfer is the process of transfer of heat from high temperature reservoir to low
temperature reservoir. In terms of the thermodynamic system, heat transfer is the movement
of heat across the boundary of the system due to temperature difference between the system
and the surroundings. The heat transfer can also take place within the system due to
temperature difference at various points inside the system. There are three modes of heat
transfer between the two bodies: conduction, convection and radiation (Bright Hub
Engineering, 2019).

Heat transfer is namely known as convection heat transfer between a surface and a
liquid. If the fluid movement is accelerated by an external device such as a ventilator or
pump, the process is known as heat transfer by forced convection. Heat transfer from an
object can also be improved by increasing the surface area in contact with the air. There are
three types of surface plates such as pinned, finned and flat. In this case, the heat transfer in
force convection can be improved by using a finned surface compared to pinned surface

In forced convection, the fluid has a nonzero streaming motion in the far field away
from the body surface, caused perhaps by a pump or fan or other driving force independent
of the presence of the body. Two major examples are duct flows and bodies immersed in a
uniform stream. Also in this class are bodies moving through a still fluid, since an observer
on the body would see a streaming motion in the far fíeld. Since fluid velocities are forced
and may be large, heat transfer via forced convection will usually be significantly larger than
that in natural convection. There are various types of forced convection, such as flow in a

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 tube or across a flat plate and so on. In general there is no mathematical solution available to
all types of forced convection problems.

Forced convection heat transfer is widely used in food industry such as refrigerator.
The mechanism through which a refrigerator extracts heat from the convection and cooling
compartments and disposes of it outside of your device is based on the concept of convection.
Convection is the heat transfer mechanism by moving air, usually a gas or fluid. Convection
takes place in a refrigerator by using refrigerant gases and a compressor. The importance of
heat transfer in refrigerator including.. The basic idea behind refrigeration is to slow down the
activity of bacteria (which all food contains) so that it takes longer for the bacteria to spoil the
food. This will help food stay fresh longer (Hearst Newspapers, LLC, 2018).

The importance of convection heat transfer in industry is nucleate boiling. The most
common type of local boiling encountered in industrial facilities is nucleate boiling. In
nucleate boiling, steam bubbles form at the heat transfer surface and then break away and are
carried into the main stream of the fluid. Such movement enhances heat transfer because the
heat generated at the surface is carried directly into the fluid stream. Once in the main fluid
stream, the bubbles collapse because the bulk temperature of the fluid is not as high as the
heat transfer surface temperature where the bubbles were created. This heat transfer process
is sometimes desirable because the energy created at the heat transfer surface is quickly and
efficiently "carried" away (Singer, 2014).

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2.0 MATERIALS AND METHODS

The devices were used to demonstrate the use of extended surface to improve heat
transfer from the surface; and to determine the temperature distribution along an extended
surface. In free convection, small movement of air generated by the heat limits the transfer
rate from the surface. More heat is transferred if the air velocity is increased over the heated
surface. This process of assisting the movement of air is called forced convection.
Furthermore, the parameters that we observed including air velocity (m/s), heater temperature
(oC )and temperature difference (oC).

2.1 PROCEDURE

2.1.1 Safety Procedure

3. Ensure that
1. Hot surfaces in
speed control
most cases were 2. Then, use
devices are always
totally shield as common sense and
set zero before
they can cause think which part of
starting equipment
severe burns even the equipment is
from the electrical
when not 'visibly' likely to be hot.
supply when not in
hot.
use.

Figure 1

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2.1.2 Experimental Procedure

1. The flat plate heat exchange was 5. After that, heated plate temperature,
placed into the duct. tH was recorded at air velocity 0.0 m/s.

2.The ambient air temperature , tA was 6. The fan control was set to give 1.0
recorded. m/s using the thermal anemometer.

3. The heater power control was set to 7. This procedure was repeated for 1.5
75 Watts. m/s for the flat plate.

4. Allow the temperature to rise to

8. Lastly, the flat plate was replaced
80°C, and then adjust the heater power
with the finned and pinned plate and
control to 20 Watts until a steady
repeat the experiment.
reading is obtained.
.

Figure 2

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2.2 ANALYSIS

Forced convection heat transfer is the mechanism of heat transfer through a fluid in
the presence of bulk fluid motion. This experiment was conducted with the purpose of learn
about how to determine the use of extended surface in order to improve the heat transfer in
forced convection. In this experiment, all data is recorded at the table given.

Ambient air temperature, tA = 26.7℃

Power input =20 Watts

Air Velocity (m/s) Heater temperature, tH

Flat Pinned Finned

0.0 86.1 75.8 74.1

1.0 85.1 60.0 59.1

1.5 83.6 48.6 48.3

Table 1

Ambient air temperature, tA was recorded base on room temperature which is 26.7°C.
The power input is set to 20 Watts. Temperature measurement to a resolution of 0.1°C is
effected using thermistor sensors with direct digital read-out in °C. Air velocity is measured
with portable anemometer mounted on the duct. Air velocity is set to 0.0m/s, 1.0m/s and
1.5m/s. Heater temperature, tH is recorded for flat, pinned and finned in °C.

The data recorded in Table 1 showed that finned surface decrease better than pinned
plate surface and flat plate surface.

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Air Velocity tH-tA (℃)
(m/s)
Flat Pinned Finned

0.0 86.1-26.7=59.4 78.5-26.7=49.1 74.1-26.7=47.4

1.0 85.1-26.7=58.4 60.0-26.7=33.3 59.1-26.7=32.4

1.5 83.6-48.6=56.9 48.6-26.7=21.9 48.3-26.7=21.6

Table 2

For temperature difference based on Table 2, the equations is heater temperature

minus with ambient temperature tH-tA in unit °C to see the different between the surface
plates and to determined which surface plates is the best.

After performing the experiment, we obtained that the finned surface has larger
surface (cross sectional area ) compared to pinned surface and flat surface.

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3.0 RESULT AND DISCUSSION

All result below are based on data collected from one hour of the experiment was run.
The table below show the air velocity(m/s), heat temperature, tH (℃)with three different
surface which is flat, pinned and finned.

Ambient air temperature, tA = 26.7℃

Power input =20 Watts

Air Heater temperature, tH tH-tA (℃)

Velocity
℃
(m/s)
Flat Pinned Finned Flat Pinned Finned

0.0 86.1 75.8 74.1 86.1-26.7=59.4 78.5-26.7=49.1 74.1-26.7=47.4

1.0 85.1 60.0 59.1 85.1-26.7=58.4 60.0-26.7=33.3 59.1-26.7=32.4

1.5 83.6 48.6 48.3 83.6-48.6=56.9 48.6-26.7=21.9 48.3-26.7=21.6

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DISCUSSION

3.1.1 Demonstrate the use of extended surface to improve heat transfer from the surface

Forced convection heat transfer is one of the main measurement system under transport
process. This experiment was conducted with the purpose of learn about how to determine
the use of fin (extended surface) in order to improve the heat transfer in forced convection.
There are some equipment that had been used for this observation including flat plate, pinned
plate and finned plate. In this experiment, all data is placed at the graph. By comparing the
result for pinned surface and finned surface, the one that have large slope is pinned surface
compered to finned surface. This mean that finned surface is having smaller convection heat
transfer coefficient.

AIR VELOCITY VS SURFACE TEMPERATURE

70
65
60
SURFACE TEMPERATURE(°C)

55
50
45
40
35 FLATE PLATE
30
PINNED PLATE
25
20 FINNED PLATE
15
10
5
0
0.0 0.2 0.4 0.6 0.8 1.0 1.2 1.4 1.6
AIR VELOCITY (m/s)

Figure 4.1: surface temperature against air velocity for each plate

The higher the velocity of air (m/s), the lower the surface temperature . It means that the
stronger the air movement, the higher the heat transfer. As example, finned surface is having
smaller convection heat transfer coefficient, h, rather than pinned surface while the total for
surface temperature is The more total surface of the plates, the higher surface temperature. As
example, based on my experiment, finned surface has the largest surface ( cross sectional )
area compared to pinned surface.

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 As for this experiment, flat plate was placed at heated flat plate test box for our first run
to find their air velocity. Than the heater power must at 75 watts and let the temperature rise
until 80℃. It also take time to allow the temperature increase until 80℃. After that, the
heater power was adjusted to 20 watts until a steady reading is obtained which is waited for 3
minutes. The value of heated plate temperature, tH at air velocity 0.0 m/s has been taken than
wait for another 3 minutes to find air velocity at 1.0 m/s and 1.5 m/s. Than the procedure was
repeat with different plate which is pinned plate and finned plate.

In past year research found, forced convection heat transfer of air velocitynanofluid in
2D horizontal microchannel was numerically investigated. As shown in figure 4.2, walls of
microchannel were under sinusoidal heat flux. Based on the streamlines, it can be observed
that for all the three Reynolds numbers, flow becomes fully developed after passing a small
length further from the microchannel inlet. It is also found that the lower the Reynolds
number, the flow would quicker become fully developed. Temperature lines show that
nanofluid temperature increases along the length of the microchannel due to the heat from
heat flux, which is higher in lower Reynolds numbers. It is also noted that as the Reynolds
number becomes greater, it takes longer time for the fluid flow to become thermally fully
developed. This is because of the higher fluid velocity and less heat transfer between the
nanofluid and microchannel's walls

Figure 4.2 surface temperature against air velocity for each plate

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3.1.2 Temperature distribution along an extended surface
Temperature measurement to a resulation of 0.1℃ is effected using thermistor sensors
with direct digital read-out in ℃. Air velocity is measured with portable anemometer
mounted on the duct. Heat transfer from an object can also be improved by increasing the
surface area in contact with the air. In example, it may be difficult to increase the size of body
to suit.in these circumstances, the surface area in contact with air may be increased by adding
fins or pins normal to the surface. The effect of the extended surface can be demonstated by
comparing finned and pinned surfaces with a flat plate under the same conditions of power
input and airflow.

The setup consists of a brass tube fitted in a rectangular duct in a vertical fashion. The
duct is open at the top and bottom, and forms an enclosure and serves the purpose of
undisturbed surrounding. One side of the duct is fitted with a transparent good quality Acrylic
window for visualization. An electric heating element is kept in the vertical tube that in turns
heats the tube surface. The heat is lost from the tube to the surrounding air by natural
convection. The temperature of the vertical tube is measure by Temperature Sensors and
displayed by a digital temperature Indicator with multi-channel switch. The heat input to the
heater is measured by a ammeter and a Voltmeter and is varied by a variac. The tube surface
is polished to minimize the radiation losses.

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4.0 CONCLUSION AND RECOMMANDATION

Heat transfer is the process of transfer of heat from high temperature reservoir to low
temperature reservoir (Bright Hub Engineering, 2019). There are three modes of heat transfer
between the two bodies: conduction, convection and radiation. In the food industry such as
refrigerator, forced convection heat transfer is commonly used (Hearst Newspapers, LLC,
2018). The purpose of the experiment was to demonstrate the use of extended surface to
improve heat transfer from the surface and to determine the temperature distribution along an
extended surface. There is different between flat, pinned and finned temperature. Flat heater
temperature is higher than pinned and finned, where at 0.0m/s air velocity flat plate
temperature is 86.1°C, pinned plate is 78.8 °C and finned plate is 74.1 °C.

In conclusion, the heat transfer in forced convection can be improved by using a

finned surface compared to pinned surface. This is due to the larger cross sectional area that
is exposed to air. There are several factors that we need to take in order to improve the heat
transfer in force convection which are first, the temperature difference between the two
fluids. Second, the heat transfer coefficient between each of the fluids and the tube wall and
lastly, the surface area to which each fluid is exposed. The recommendation to improve this
experiment is to wait until a steady reading every time when air velocity is changed before
record the reading so the different between flat plate, pinned plate, and finned plate will be
shown. Next, handle the plate carefully because the surface is hot. Lastly, make sure the right
plate is used.

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REFERENCES

1. Bright Hub Engineering. (2019). what is heat transfer. Retrieved from bright hub
engineering: https://www.brighthubengineering.com/hvac/5231-what-is-heat-transfer/

2. Hanania, J. (2018, May 18). Forced convection. Retrieved from Energy Education:
https://energyeducation.ca/encyclopedia/Forced_convection

3. Hearst Newspapers, LLC. (2018). How Does a Refrigerator Work Using Convection?
Retrieved from Home Guides: https://homeguides.sfgate.com/refrigerator-work-
using-convection-77008.html

4. Singer, S. (2014). Retrieved from

https://www.sciencedirect.com/topics/engineering/nucleate-boiling

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