Transient - Thermodynamics - Exam, Exams of Thermodynamics

The following are the key points: Transient, Diffuse Gray, Fin Efficiency, Heat Transfer Steady, Heat Generation, Thermal Conductivity, Medium Constant, Diffuse Gray, Minimum Fin Spacing, Solar Absorptivity

Typology: Exams

2012/2013

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Cork Institute of Technology
Bachelor of Engineering (Honours) in Mechanical Engineering - Stage 3
(NFQ - Level 8)
Autumn 2007
Thermodynamics
(Time: 3 Hours)
Instructions:
Answer Question 1 and any FOUR other
questions.
Examiners: Mr. W. Corr
Mr. P. Clarke
Prof. M. Gilchrist
Q1. (i) Consider a medium in which the heat conduction equation is given in its simplest form as:
0
2
2
2=
+
r
T
r
T
r
Is heat transfer steady or transient?
Is heat transfer 1D, 2D, or 3D?
Is there heat generation within the medium?
Is the thermal conductivity of the medium constant? (4 marks)
(ii) Consider a cold canned drink left on a dinner table.
Would you model the heat transfer to the drink as one-, two- or three-dimensional?
Would the heat transfer be steady or transient?
Also, which coordinate system would you use to analyze this heat transfer problem, and
where would you place the origin? Explain. (4 marks)
(iii) Consider steady heat transfer through the wall of a room in winter. The convection heat
transfer coefficient at the outer surface of the wall is three times that of the inner surface
as a result of the winds. On which surface of the wall do you think the temperature will be
closer to the surrounding air temperature? Explain. (4 marks)
(iv) Two pin fins are identical, except that the diameter of one of them is twice the diameter of
the other. For which fin will the (a) fin effectiveness, and (b) fin efficiency be higher?
Explain. (4 marks)
(v) What is a graybody? How does it differ from a blackbody? What is a diffuse gray
surface? (4 marks)
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Cork Institute of Technology

Bachelor of Engineering (Honours) in Mechanical Engineering - Stage 3

(NFQ - Level 8)

Autumn 2007

Thermodynamics

(Time: 3 Hours)

Instructions: Answer Question 1 and any FOUR other questions.

Examiners: Mr. W. Corr Mr. P. Clarke Prof. M. Gilchrist

Q1. (i) Consider a medium in which the heat conduction equation is given in its simplest form as:

2 0 2 2 r ∂∂ rT + ∂∂ T r =

  • Is heat transfer steady or transient?
  • Is heat transfer 1D, 2D, or 3D?
  • Is there heat generation within the medium?
  • Is the thermal conductivity of the medium constant?^ (4 marks) (ii) Consider a cold canned drink left on a dinner table. Would you model the heat transfer to the drink as one-, two- or three-dimensional? Would the heat transfer be steady or transient? Also, which coordinate system would you use to analyze this heat transfer problem, and where would you place the origin? Explain. (4 marks) (iii) Consider steady heat transfer through the wall of a room in winter. The convection heat transfer coefficient at the outer surface of the wall is three times that of the inner surface as a result of the winds. On which surface of the wall do you think the temperature will be closer to the surrounding air temperature? Explain. (4 marks) (iv) Two pin fins are identical, except that the diameter of one of them is twice the diameter of the other. For which fin will the (a) fin effectiveness, and (b) fin efficiency be higher? Explain. (4 marks) (v) What is a graybody? How does it differ from a blackbody? What is a diffuse gray surface? (4 marks)

Q2. (a) Distinguish clearly between the effectiveness and the efficiency of a heat transfer fin. (3 marks) (b) (i) Steam at 120°C flows through 30mm OD thin-walled pipe as shown below. Circumferential aluminium fins (thermal conductivity 180 W/m.K) of D60 mm, WT 2mm and S 3mm are proposed as shown. The overall heat transfer coefficient to the surroundings at 25°C is 60 W/m^2. Determine:

  • Fin efficiency (3 marks)
  • Fin effectiveness (5 marks) (ii) List explicitly and comment on all assumptions. (6 marks) (iii) If minimum fin spacing S is set at 2mm for machining purposes, would you recommend more or thicker fins in order to maximize the heat transfer performance? Why? (3 marks) Refer to Figs 3-42, 3-43.

Q3. (a) Describe the essential assumption underlying lumped capacitance modelling and the two system characteristics which flow therefrom. (4 marks) (b) Show that the step response of such a system can be modelled as a 1st^ order transient with

time constant ρ VC P / hAS where the usual notation applies. (5 marks)

(c) A person, fully clothed, is found dead at 5 pm in a room whose temperature is 20°C. The temperature of the body is measured to be 25°C when found and the heat transfer coefficient is estimated to be 8 W/m^2 .K. Modelling the body as a 300mm diameter, 1700mm long cylinder: (i) Estimate the time of death (6 marks) (ii) Comment on the validity of your analysis (3 marks) (iii) If the body were found nude, how will your result change? (2 marks)

Assume near-water properties for the corpse: 1000 kg/m^3 ; 0.62 W/m.K; 4.2 kJ/kg.K

Q6. Air at 100 kPa and 10°C flows across a bank of tubes 15 rows high and 5 rows deep at a velocity of 7 m/s measured at a point in the flow before the air enters the tube bank. The surfaces of the tubes are maintained at 65°C. The diameter of the tubes is 25 mm; They are arranged in an in-line manner so that the spacing in both the normal and parallel directions to the flow is 37.5 mm. Calculate: (i) The heat transfer coefficient for the bundle (8 marks) (ii) The exit temperature of the air (6 marks) (iii) The total heat transfer per unit length of bundle (6 marks) Refer to Tables 6.1 and 6.

M Cp

Ash Te Ts ( Ts Ti ) exp &

Q7. (a) Air at 27°C and 1 atm flows over a flat plate at a speed of 2 m/s. Calculate the boundary-layer thickness at distances of 0.2 and 0.4 m from the leading edge of the plate. The viscosity of air at 27°C is 1.85 x 10 -5^ kg/ms. Assume unit depth in the z direction. (8 Marks) (b) Assume that the plate is heated over its entire length to a temperature of 60°C. Calculate the heat transferred in (i) the first 0.2 m of the plate, and (6 marks) (ii) the first 0.4 m of the plate. (6 Marks)

Refer to Table 7