Air intake duct

Methodology of fabrication
 Air-intake contd..

1) Centerline curve

2) Cross sectional area variation

3) Intake lip shape

• There are other minor factors too affecting the flow quality whose values are chosen
based on literature survey and other constraints:

1) Length of intake (L): 1000 mm (maximum available length)

2) Inlet area shape : elliptical

3) Inlet area selection: Such that to maintain entry Mach number around 0.6
 Aerodynamic Design: Air-intake contd..

Selection of important parameters

1) Centerline curve : A fourth order polynomial described by expression

Y/ΔY=A(x/L)4-2*(1+A) (x/L)3+ (3+A) (x/L)2

1.2
A=-4 centreline
C 1.0
A=-3
A=-2
0.8 A=-1

Y/ΔY
A=0
0.6 A=1
A=2
0.4 A=3
A=4
0.2
X/L
Figure: Parametrized variation of centerline with A
0.0
0.0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.0

• Based on the input from literatures and design iterations, the value of A is restricted
between A=1 to -4.
 Aerodynamic Design: Air-intake contd..

Selection of important parameters

2) Cross sectional area variation : Different bi-quadratic functions of axial location (x/L)
and the ratio of intake entry area (Ai) to AIP area (AAIP) are studied:

i) CS1 : A/Ai = (AAIP/Ai-1) [3(x/L)4 - 2(x/L)2] +1

ii) CS2 : A/Ai = (AAIP/Ai-1) [-3(x/L)4 + 4(x/L)3] +1
iii) CS3 : A/Ai = (AAIP/Ai-1) [3(x/L)4 - 8 (x/L)3 + 6(x/L)2] +1

Cross section area variation along centreline

C CS_1 CS2
CS3
Figure: Area variation from entry to AIP for different area distribution
0.0 0.1 0.2 0.3 0.4 X/L
0.5 0.6 0.7 0.8 0.9 1.0
• Based on the parametric study, finally the CS1 area variation was chosen.

3) Intake entry lip : Lip type considered for the present design is fillet and based on design
iterations 20mm fillet is finalized.
 Air-intake process

• Based on above parametric studies an equivalent pitot intake is constructed followed

by integration with missile airframe, as explained below, to arrive at submerged
intake:

• Intake obtained from above study meets the flow quality roughly. Parametric study on
lip and a multi objective optimization is required to meet the exact requirements.
 2

4
3

1. Area at entry
2. Area at exit
3. Radius and length of cut
4. Distance of cut from centreline at exit (blue line shown)
5. Fillet shape distance and radius.