Theoretical analysis of steady-state performance of a loop heat pipe with a novel evaporator

Bai, Lizhan; Lin, Guiping; Mu, Zuodong; Wen, Dongsheng

doi:10.1016/j.applthermaleng.2013.12.052

Cited by 27 publications

(8 citation statements)

References 18 publications

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“…Comparing the four models (Eqs. [5][6][7][8], the model that included the quadratic dependence on soluble solid concentration and linear dependence on temperature (Eq. 5) resulted in the best fitting with values of R 2 = 0.997 and MRE = 0.657% (Table 3) and significant difference at 95% when analyzing the variances among each model according to the F test, where the calculated F was much higher than the tabulated F for all comparisons.…”

Section: Specific Heatmentioning

confidence: 99%

“…[4,5] According to Bai et al, [6] the relatively low evaporation temperatures that prevail in vacuum evaporation imply that reasonable temperature differences can be maintained between the saturated steam used as the heating medium and the boiling liquid, while using relatively low steam pressures. These operating conditions limit the undesirable changes in the color and flavor of the product.…”

Section: Introductionmentioning

confidence: 99%

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Boiling point and specific heat of meat extract

Polachini

Betiol

Bastos³

et al. 2017

International Journal of Food Properties

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Meat extract is a by-product obtained from the cooking broth of meat processing, which is used as a flavoring agent in cooking and in pharmaceutical products. Information on the processing technology of meat extract and its corresponding thermodynamic properties have been seldom reported, making difficult the design of heat transfer processes with accuracy. Thus, the present work aimed to evaluate the boiling-point elevation (BPE) and specific heat (c p ) of meat extract in the range of concentrations and temperatures found during its processing. Boiling point temperature was determined experimentally as a function of pressure and soluble solid concentration of meat extract. Different correlations based on Dühring's rule, Antoine equation, and the model proposed by Crapiste and Lozano were obtained to represent the boiling point temperature and/or BPE in some processing conditions, resulting in good fitting accuracy. The representation of the experimental values of c p was evaluated by four empirical equations. The best fitting was acquired using a quadratic model simultaneously dependent on concentration and temperature of the meat extract. The close agreement between the experimental and predicted values reinforces the applicability of the resulting models for designing evaporation systems. ARTICLE HISTORY

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Section: Specific Heatmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Boiling point and specific heat of meat extract

Polachini

Betiol

Bastos³

et al. 2017

International Journal of Food Properties

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“…Although previous studies on LHP modeling contributed significantly to the understanding of the physical phenomena involved in the operation of such systems, the literature survey evidences a lack in the modeling of the evaporation phenomenon within the capillary wick (Table 4). Indeed, many of the published models did not present details about how the evaporation thermal conductance is determined or modeled [29][30][31][32][33][34][35][36][37][38][39][40][41][42][43][44][45][46][47]49]. Besides, according to the literature review, to date, no models have been established for the prediction of the evaporation heat transfer coefficient in the capillary structures.…”

Section: Literature Survey On Lhp Models and Critical Reviewmentioning

confidence: 99%

Modeling of Loop Heat Pipe Thermal Performance

Gabsi

Maalej

Zaghdoudi

2021

ARFMTS

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The present work deals with the heat transfer performance of a copper-water loop heat pipe (LHP) with a flat oval evaporator in steady-state operation. Modeling the heat transfer in the evaporator was particularly studied, and the evaporation heat transfer coefficient was determined from a dimensionless correlation developed based on experimental data from the literature. The model was based on steady-state energy balance equations for each LHP component. The model results were compared to the experimental ones for various heat loads, cooling temperatures, and elevations, and a good agreement was obtained. Finally, a parametric study was conducted to show the effects of different key parameters, such as the axial conductive heat leaks between the evaporator and the compensation chamber cases, the capillary structure porosity and material, and the groove dimensions.

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“…Ku and Ottenstein [13] used the TEC instead of the electrical heater to maintain the compensation chamber at the desired set point temperature. Bai et al [14] proposed a novel evaporator that features a small heat leak from the evaporator to the compensation chamber, aimed at improving the operating performance and reliability of LHP. In their paper, a mathematical model of the steady state operation was established, with the modeling results showing that the novel evaporator design can significantly reduce the heat leak from the evaporator to the compensation chamber.…”

Section: Introductionmentioning

confidence: 99%