碩士 / 國立清華大學 / 動力機械工程學系 / 92 / ABSTRACT
This thesis is studied to the shutter type fin , in order to find out the relation between its surface characteristic and hot convection coefficient, and do a slice of surface of fin differently while cutting into slices, the change of hot convection coefficient, and the impact on its heat-conduction , and then assess the feasibility of making computational analysis with basic theories.
The method to study is the method of cooperating with number value to calculate with basic theories, regard diameter of water conservancy as the length of characteristic , get its corresponding Renaud to count , fills in and counts the theory in knob that and then flow with the plateform, find out its hot convection coefficient and heat and spread the factor and rub the factor, and do in conformity with the card with research approaches put forward of Wang [20 ], find out place that agree its, and size of error, slices of their hot to spread performance and is it is it compare to lower to pigeonhole with dull and stereotyped fin again then.
Found finally that while changing its fin slice with the regular width, it cut impact on its hot convection coefficient value into slices, conforming with used the law of Wang [20 ] to calculate out, and when discuss to the non- regular width , can must law place of difference of using basic theories the laws and Wang,and whether its the hot to spread compared with in fin not dull and stereotyped slice is good for performance , in when,its shutter the fins heat of stretch higher than not having compared with type not dull and stereotyped probably spreading amount, but it is also higher than the dull and stereotyped type that it is pressed and lowered.
| Identifer | oai:union.ndltd.org:TW/092NTHU5311017 |
| Date | January 2004 |
| Creators | 黃紹航 |
| Contributors | 陳理定 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 64 |
Page generated in 0.0065 seconds