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Experimental Study on the Effect of CuO/DI Water Nanofluids on Heat Transfer and Pressure Drop in a Circular Tube with Inserts

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Experimental Study on the Effect of CuO/DI Water Nanofluids on Heat Transfer and Pressure Drop in a Circular Tube with Inserts


P. Arunkumar | S. Anbu | K. Velmurugan | K. Gurunath



P. Arunkumar | S. Anbu | K. Velmurugan | K. Gurunath "Experimental Study on the Effect of CuO/DI Water Nanofluids on Heat Transfer and Pressure Drop in a Circular Tube with Inserts" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-3, April 2021, pp.222-226, URL: https://www.ijtsrd.com/papers/ijtsrd38661.pdf

In this experimental study, convective heat transfer and friction factor characteristics of CuO / DI water nanofluids flowing through a plain tube with spiraled rod inserts (SRI) is studied. The experiment is conducted under laminar flow and constant heat flux conditions. CuO nanoparticles are dispersed in Deionized (DI) water to prepare CuO / DI water nanofluids with 0.1% volume concentration of nanoparticles. From the experimental results, it is found that the inclusion of nanoparticles in DI water enriches the Nusselt number. The enhancement in Nusselt number is 19% at Re 2240 for a plain tube with nanofluids of 0.1% volume concentration compared to DI water. Two copper SRIs with pitches 50 mm and 30 mm are used which increased the Nusselt number by 35.9% and 37.2% respectively with nanofluids of 0.1% volume concentration compared to DI water. The estimated friction factor with the use of nanofluids is 4.2% more than the DI water, which is an insignificant one, so there is no penalty in pumping power.

CuO/DI Waternanofluids, Laminarflow, Heat transfer enhancement, frictionfactor


IJTSRD38661
Volume-5 | Issue-3, April 2021
222-226
IJTSRD | www.ijtsrd.com | E-ISSN 2456-6470
Copyright © 2019 by author(s) and International Journal of Trend in Scientific Research and Development Journal. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0) (http://creativecommons.org/licenses/by/4.0)

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