Report

“Can Project”

Group F Section 450

Present to

Assoc.Prof. Dr.Chawalit Kittichaikarn

Presented by

Chor.Chayangkoon Somsin 6410545053

Nattapat Rungfa 6410545118
Theeradon Nilkitti 6410545169
Piyaphan Kingthong 6410545215
Patcharamai Chairat 6410545231

This project is part of 01208351 Heat Transfer Course

Department of Mechanical Engineering
International Undergraduate Program
Faculty of Engineering
Kasetsart University
Academic Year 2023
 Introduction

This report is a part of the Heat Transfer course (01208351). The

objective of this project is to enhance the heat transfer efficiency of the
aluminum can to its maximum potential. We aim to integrate the
knowledge acquired during the Heat Transfer course into the project,
encompassing aspects such as the design of the can, the computation of
the final temperature, and a comprehensive summary.

Our aspiration is that this project proves beneficial for individuals

engaged in the study or exploration of the Heat Transfer course, offering
valuable insights applicable to real-life scenarios. We extend our
apologies for any inadvertent errors.

Group F
 Table of contents

Can design 1
Equipments 2
Procedure 2
Calculation 3
Determine h of the unfinned area 6
Determine h of the rectangular fins 8
Determine the rate of heat transfer of fins 9
Determine the rate of heat transfer of unfinned area 10
Determine the average h 10
Predict the final temperature 11
Summary 14
Reference 14
Can design

1
Equipments
1. Can 330 ml.
2. Copper sheets
3. Scissor
4. Cutter
5. Sand Paper
6. Glue
7. Caustic soda
8. Protection gloves

Procedure
1. Remove the cover of the can by dipping it in a bucket full of
caustic soda.
2. Use a cutter to create 9 thin rectangular channels. These channels
will allow fins to be inserted into the can.
3. Modify the copper sheet, by cutting, until the dimensions of 12x12
cm are obtained.
4. Insert the fins 3 cm deep into the can.
5. Apply the glue in multiple layers to each fins
6. Once the fins are firmly attached to the can, apply sandpaper to
remove any excess material.
7. Drill a hole near the top of the can and wired it.

2
 Calculation

To predict the final temperature of the can, we integrate the

knowledge from Heat Convection, Transient Heat conduction, and
Natural Heat Convection. To optimize cooling, we select fins that are
made up of thin copper plates as our main strategy to accomplish the
task. The fixed parameters involved in this project are:

Diameter of a can (D) = 5.7 cm

Height of a can (L) = 14.6 cm
Thermal conductivity of copper = 401 W/𝑚 ∙ 𝑘
Thickness of the fins = 1 mm
Height of the fins = 12 cm
Length of the fins = 9 cm
Number of the fins = 9

To start, we assume that the phenomenon that drives heat out of the
can is Natural Heat Convection. Furthermore, we also assume that the
initial temperature of the water inside the can is approximately 30 °∁,
and the ambient temperature is at 0°∁. Therefore,

30+0
𝑇𝑓 = 2
= 15°∁

3
 From Table A-9, properties of water @ 15°∁:
3
𝜌 = 999.1 𝑘𝑔/𝑚
𝐶𝑝 = 4185 𝐽/𝑘𝑔 ∙ 𝑘
𝑘 = 0.589 W/𝑚 ∙ 𝑘
Pr = 8.09
−3
𝛽 = 0.138 × 10 𝑚 ∙ 𝑘/𝑤
−3
μ = 1.138 × 10 kg/m ∙ s

Next, based on the given properties, we should determine the value

of h (convective heat transfer coefficient) for each part of the can
separately since our can is composed of different geometries and
therefore does not share the same value of h.

4
Table A-9

5
Determine h of the unfinned area

6
Table 9-1

7
Determine h of the rectangular fins

8
 Once all h considered surfaces are obtained, we proceed to
determine the average value of h.

Determine the rate of heat transfer of fins

9
Determine the rate of heat transfer of unfinned area

Determine the average h

10
Predict the final temperature
Now since the value of average h is obtained, we can apply the
theory from Transient Heat Conduction to predict the temperature when
time is equal to 180 seconds. We assume that our can is a short cylinder.
The analysis procedure is as followed:

11
12
13
 Summary

From the experiment, we put the, which is already modified, in the

cold water of the temperature approximately 0 °∁ for 3 minutes (180
seconds). We found that with the technique we applied to the can, we are
able to reduce the temperature of the water inside the can, which is
approximately at 30°∁ at the beginning, to the temperature of around
13-14°∁. Since the result falls close to the value we have calculated, we
say that the technique and the calculation correspond to each other.

Reference

● Class materials from 01208351 Heat Transfer Course by

Assoc.Prof. Dr.Chawalit Kittichaikarn, Kasetsart University
● Cengel, Y. A., & Ghajar, A. J. (2014). Heat and mass transfer:
Fundamentals and applications (5th ed.). McGraw-Hill
Professional.

14