Heat Transfer Analysis on a Triangular Fin

  IJETT-book-cover  International Journal of Engineering Trends and Technology (IJETT)          
  
© 2015 by IJETT Journal
Volume-19 Number-5
Year of Publication : 2015
Authors : Sandhya Mirapalli , Kishore.P.S
  10.14445/22315381/IJETT-V19P249

MLA 

Sandhya Mirapalli , Kishore.P.S "Heat Transfer Analysis on a Triangular Fin", International Journal of Engineering Trends and Technology (IJETT), V19(5), 279-284 Jan 2015. ISSN:2231-5381. www.ijettjournal.org. published by seventh sense research group

Abstract

Heat transfer by convection between a surface and the fluid surrounding can be increased by attaching to the surface called fins. The heat conducting through solids, walls, or boundaries has to be continuously dissipated to the surroundings or environment to maintain the system in a steady state condition. In many engineering applications large quantities of heat needed to be dissipated from small areas. The fins increase the effective area of a surface thereby increasing the heat transfer by convection. Rectangular fin and triangular fins are straight fins. Triangular fins are attractive, since for an equal heat transfer it requires much less volume than rectangular fin. Hence the fins have practical importance because it gives maximum heat flow per unit mass with ease of manufacture. In an air-cooled engine, rectangular and triangular fins are provided on the periphery of engine cylinder. Heat transfer analysis is carried out by placing rectangular and then triangular fins. Analysis is carried out by varying temperatures on the surface of the cylinder from 200 ºC to 600ºC and varying length from 6 cm to 14 cm. Input parameters such as density, heat transfer coefficient, thermal conductivity and thickness of fin are taken and output parameters such as rate of heat flow, heat flow per unit mass, efficiency and effectiveness are determined. Comparisons are presented with rectangular fins

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Keywords
Rectangular fin, Triangular fin, Heat flow rate, Heat Transfer coefficient, Efficiency and Effectiveness.