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Research Paper | Mechanical Engineering | India | Volume 11 Issue 6, June 2022 | Popularity: 5.3 / 10

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Heat Transfer Enhancement through Perforated Fin Made by Al-SiC-MMC and Optimization of Design Parameters using Taguchi DOE Method

A. Kalyan Charan, Dr. R. Uday Kumar, Dr. B. Balunaik

Abstract: Aluminium silicon carbide metal matrix composites are employed in a wide range of applications, including aerospace, aviation, automobiles, turbine blades, and brake pads. Aluminum silicon carbide metal matrix composites can be made using a variety of manufacturing processes (Al-SiC MMC). Stir casting is the simplest, least expensive, and most widely used procedure among the many ways. By Stir Casting, Fin Specimens made with varied volume percentages of SiC (5, 10, and 15%) in Al and Al as a base matrix. The rectangular fin's cross-sectional area was 40 mm x 3 mm, and its length was 100 mm. Experiments were conducted across a rectangular fin with lateral circular holes of varied porosities of 0.028, 0.038, 0.050, and 0.064, as well as variable flow rates from 4-7 m/s in 1 m/s increments. The design optimization parameters and associated levels were evaluated by using Taguchi L16 experimental design method. The heat transfer of the Al-SiC nanocomposite was improved by increasing the volume percent ofSiC particles, according to the findings. For porosity 0.064 friction factor and pressure drop, a combination of 85 percent Al-15 percent SiC produced a high heat transfer coefficient and enhanced heat transfer rate as compared to standard aluminum. The optimal results were discovered for a fin composed of 85 percent Al-15 percent SiC, which compares favorably to conventional fin materials while being lighter and stronger than any of them. Investigating the fin's porosity, velocity, and composition yielded the best findings. The velocity, porosity, and composition have a greater influence on the heat transfer coefficient and Nusselt number, according to research.

Keywords: Heat transfer coefficient, Perforations, Taguchi, Heat transfer, Nusselt number

Edition: Volume 11 Issue 6, June 2022

Pages: 817 - 826

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