Forced convective heat transfer of 45° rib-roughened fin flows

K. F. Chiang, Shyy-Woei Chang, P. H. Chen

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

The detailed heat transfer measurements in three side-open and bottom-sealed rectangular channels with two opposite walls roughened by 45° full staggered ribs were performed using the infrared radiometer. The present flow configuration simulated an enhanced coolant channel of the fin-type heat-sinks for cooling of electronic chipsets. The hydraulic diameter of three test channels was 14.8 mm with different length-to-gap (L/B) ratios of 21.33, 17.11 and 13.56. The influences of L/B ratio on the local and spatially averaged heat transfers over the rib-roughened surface at Reynolds numbers (Re) of 500, 1000, 2000, 3000 and 3300 were examined. A selection of heat transfer results illustrated the interactive effects between the side-profile leakage-flow and the rib-induced flow phenomena, which were L/B ratio dependent. Heat transfer levels over the rib-roughened surface consistently increased with the increase of Reynolds number or the decrease of L/B ratio. The skewed streamwise "saw-tooth" heat transfer variations gradually emerged over the rib-roughened surface when the Reynolds number systematically increased. Comparing with the heat transfers in the likewise channels but roughened by 90° staggered ribs, the 45° staggered ribs could further enhance heat transfers over 10% for L/B = 21.33 and 50% for L/B = 13.56. Heat transfer correlation for the spatially averaged Nusselt number over a rib-roughened fin surface was generated using Re and L/B ratio as the controlling parameters. A criterion for determining the optimal L/B ratio that could provide the maximum cooling power over a rib-roughened fin surface was subsequently derived to aid the design tools for the heat-sink selection.

Original languageEnglish
Pages (from-to)743-754
Number of pages12
JournalExperimental Thermal and Fluid Science
Volume29
Issue number6
DOIs
Publication statusPublished - 2005 Jul 1

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Fins (heat exchange)
Heat transfer
Reynolds number
Heat sinks
Cooling
Radiometers
Nusselt number
Coolants
Hydraulics
Infrared radiation

All Science Journal Classification (ASJC) codes

  • Chemical Engineering(all)
  • Nuclear Energy and Engineering
  • Aerospace Engineering
  • Mechanical Engineering
  • Fluid Flow and Transfer Processes

Cite this

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abstract = "The detailed heat transfer measurements in three side-open and bottom-sealed rectangular channels with two opposite walls roughened by 45° full staggered ribs were performed using the infrared radiometer. The present flow configuration simulated an enhanced coolant channel of the fin-type heat-sinks for cooling of electronic chipsets. The hydraulic diameter of three test channels was 14.8 mm with different length-to-gap (L/B) ratios of 21.33, 17.11 and 13.56. The influences of L/B ratio on the local and spatially averaged heat transfers over the rib-roughened surface at Reynolds numbers (Re) of 500, 1000, 2000, 3000 and 3300 were examined. A selection of heat transfer results illustrated the interactive effects between the side-profile leakage-flow and the rib-induced flow phenomena, which were L/B ratio dependent. Heat transfer levels over the rib-roughened surface consistently increased with the increase of Reynolds number or the decrease of L/B ratio. The skewed streamwise {"}saw-tooth{"} heat transfer variations gradually emerged over the rib-roughened surface when the Reynolds number systematically increased. Comparing with the heat transfers in the likewise channels but roughened by 90° staggered ribs, the 45° staggered ribs could further enhance heat transfers over 10{\%} for L/B = 21.33 and 50{\%} for L/B = 13.56. Heat transfer correlation for the spatially averaged Nusselt number over a rib-roughened fin surface was generated using Re and L/B ratio as the controlling parameters. A criterion for determining the optimal L/B ratio that could provide the maximum cooling power over a rib-roughened fin surface was subsequently derived to aid the design tools for the heat-sink selection.",
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Forced convective heat transfer of 45° rib-roughened fin flows. / Chiang, K. F.; Chang, Shyy-Woei; Chen, P. H.

In: Experimental Thermal and Fluid Science, Vol. 29, No. 6, 01.07.2005, p. 743-754.

Research output: Contribution to journalArticle

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AU - Chen, P. H.

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AB - The detailed heat transfer measurements in three side-open and bottom-sealed rectangular channels with two opposite walls roughened by 45° full staggered ribs were performed using the infrared radiometer. The present flow configuration simulated an enhanced coolant channel of the fin-type heat-sinks for cooling of electronic chipsets. The hydraulic diameter of three test channels was 14.8 mm with different length-to-gap (L/B) ratios of 21.33, 17.11 and 13.56. The influences of L/B ratio on the local and spatially averaged heat transfers over the rib-roughened surface at Reynolds numbers (Re) of 500, 1000, 2000, 3000 and 3300 were examined. A selection of heat transfer results illustrated the interactive effects between the side-profile leakage-flow and the rib-induced flow phenomena, which were L/B ratio dependent. Heat transfer levels over the rib-roughened surface consistently increased with the increase of Reynolds number or the decrease of L/B ratio. The skewed streamwise "saw-tooth" heat transfer variations gradually emerged over the rib-roughened surface when the Reynolds number systematically increased. Comparing with the heat transfers in the likewise channels but roughened by 90° staggered ribs, the 45° staggered ribs could further enhance heat transfers over 10% for L/B = 21.33 and 50% for L/B = 13.56. Heat transfer correlation for the spatially averaged Nusselt number over a rib-roughened fin surface was generated using Re and L/B ratio as the controlling parameters. A criterion for determining the optimal L/B ratio that could provide the maximum cooling power over a rib-roughened fin surface was subsequently derived to aid the design tools for the heat-sink selection.

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