Showing 7 results for Salimpour
Amir Torabi, Saleh Akbarzadeh, Mohammadreza Salimpour,
Volume 15, Issue 4 (6-2015)
Abstract
One of the challenging problems of tribology is cam and follower elastohydrodynamic lubrication due to the simultaneous effect of various lubrication mechanisms. These mechanisms are transient, squeeze film, elastic deformation of contacting surfaces and variation of lubricant properties with pressure. In this paper, besides studying the mentioned factors, the effect of using a non-Newtonian lubricant such as grease is numerically investigated. The lubrication governing equations and Oswald’s grease behavior equation have been discretized using finite difference technique. The system of equation has been solved via Multi-Grid method which is an advanced iterative method in solving system of partial differential equations. The results are showed for Newtonian oil comparing to grease for different cam rotational speed. Also different grease behaviors are investigated. The results are verified by a comparison to the results obtained using the famous Newton-Raphson method. Finding shows that the minimum lubricant thickness as well as the maximum pressures is lower when using grease compared to the case that a Newtonian lubricant is used. In the case of Newtonian lubricant, increasing the speed results in an increase in the lubricant film thickness but it is shown that the speed does not affect the lubricant thickness in the case of non-Newtonian lubricant.
Amir Dhshiri Parizi, Mohammad Reza Salimpour,
Volume 15, Issue 5 (7-2015)
Abstract
Energy costs have soared rapidly in the last decades. Thus there is a tremendous need for new kinds of working fluids to improve the heating systems performances and to reduce energy consumption. One of the most applicable heating systems are heat exchangers. Study of thermal hydraulic characteristics for laminar fully developed flow through conduits with different cross-sections is significant in the design of heat exchangers. In the present investigation, the thermo-hydraulic behavior of nanofluid trough conduits with circular, square and rectangular cross sectional shapes is studied, experimentally. This investigation aims to study the effect of Reynolds number and shape of cross-section on heat transfer and pressure drop of nanofluid flow. The experiments were conducted for TiO2/water nanofluid with three volume fractions 0, 0.2 and 0.5 under laminar flow regime with constant wall temperature. Analyzed data indicate that friction factors of square and rectangular cases are more than that of circular cross section. Also, it is seen that the addition of nano powder with low volume fraction (0-0.5%) to base fluids does not increase the friction factor remarkably at both circular and non-circular cases. The results show that the Nusselt number of flow through the conduit with circular cross-section is higher than that of non-circular cases. Moreover, it is observed that adding nano powder o base fluid improves heat transfer in sharp corners and therefore its effect is more pronounced in non-circular cross sections.
Hossein Shokohmand, Shoeib Mahjoub, Mohammad Reza Salimpour,
Volume 16, Issue 1 (3-2016)
Abstract
In the present work, constructal design of annular finned tube has been studied. Geometrical parameters include fin diameter, fin thickness, fin pitch, tube outer diameter, tube length while physical parameters involve pressure drop number, Stanton number, fin-to-air conductivity ratio, and in-tube fluid-to- air conductivity ratio. The aim of this study is to enhance heat transfer by letting the geometrical degrees of freedom to morph. It was observed that at certain flow conditions, there exist optimal geometry and fin number for the finned tube construct in which its thermal resistance is minimum. Fin efficiency and tube-side convective heat transfer coefficient are higher at low pressure drops and Stanton numbers. In these conditions, analytical relationships were proposed to predict optimal heat transfer, optimal fin number and optimal geometry. It was seen that the optimal fin thickness-to-fin pitch ratio is merely dependent on the fin volume fraction; and it rises with the increase in fin volume fraction. Moreover, the optimum fin number is directly proportional to fin spacing – to- fin pitch ratio and inversely proportional to Stanton number. Furthermore, it was seen that in the range of parameters considered in this study, the tube with 3400 fins and aspect ratio of 0.63 has the most heat transfer rate.
Ali Abdollahi, Mohammad Reza Salimpour, Nasrin Etesami,
Volume 16, Issue 2 (4-2016)
Abstract
Boiling heat transfer is one of the most applicable heat transfer processes within the industry. In this paper, the pool boiling heat transfer of Fe3O4 /water nanofluid (ferrofluid) in atmospheric pressure has been analyzed, experimentally. The nanofluid in this study, has been synthesized in a single step and retains high stability. The replication and accuracy of the testing machine has been studied for deionized water for three times, indicating an appropriate concordance with the literature. Considering different volume concentrations of the nanofluid has revealed that boiling heat transfer in high concentrations decreases with an increase of concentration, while it rises with the increase of concentration in low concentrations. Hence, boiling heat transfer coefficient in 0.1% volume concentration nanofluid has been measured to be the optimum value which increases up to 43%. The roughness of boiling surface was varied with the deposition of nanoparticles in various conditions of nanofluid concentration, and heat flux. It is noteworthy that in the present research, the effects of surface roughness changes due to nanoparticles deposition and the impact of passing time on boiling process have been investigated, for the first time. Therefore, several experiments have been designed in order to study the change of nanoparticles deposition due to the change of nanofluid concentration and boiling surface heat flux. The results indicate that boiling heat transfer of deposited surfaces at low heat fluxes decreases; while it rises at high heat fluxes.
Volume 16, Issue 90 (August 2019)
Abstract
The aim of this study was to investigate the effect of Dunaliella salina addition in concentrations of 0.1, 0.25, 0.5, 0.75, 1 and 1.5% as substitutes for 6.7, 16.7, 33.4, 50, 66.7 and 100% stabilizers on the rheological, physicochemical and sensory properties of the ice cream samples. All samples showed a shear-thinning behavior. Dunaliella salina addition increased significantly the apparent viscosity and decreased melting rate (P<0.05). Also, the addition of Dunaliella salina increased significantly in the overrun and decreased the hardness of the samples (P<0.05). The sensory evaluation suggests that the addition of Dunaliella salina does not have a significant effect on odor and flavor. Samples containing the highest percentage of Dunaliella salina were received the highest color, appearance and hardness scores by panelists. In general, samples containing a high percentage of Dunaliella salina were selected as the best overall acceptance by panelists. As a general result, according to the results of this study, the addition of Dunaliella salina to ice-cream, while improving the qualitative characteristics of the product, also improves its sensory properties and improves the acceptance of the product.
Esmaeil Salimpour, ,
Volume 18, Issue 2 (4-2018)
Abstract
Determination of the damage parameters for different materials can be beneficial to the analysis and assessment of rupture during forming of thin metallic plates. The amount of damage depends on the strain amplitude, the state of stress, and also the path and rate of the strain. The state of stress at the damage location is an important and effective parameter which is described by stress triaxilality, load angle and equivalent stress. In this paper, the mechanical behavior and ductile damage properties of Al 2024-O have been investigated. The aim was the determination of the mechanical behavior and development of an expression for correlation between the failure strain and the state of stress at the damage location. Hence, the experimental tests were carried out on both smooth and notched flat specimens. Various levels of stress triaxiality in notched specimens were created by variation of the notch radius. Based on the test results, a new expression has been developed for correlation between the failure strain and the triaxiality ratio for Al 2024-O in the plane strain regime. In order to evaluate the simulation procedure and applicability of the proposed expressions in more complex problems, the process was simulated using ductile damage criterion in the ABAQUS software, and the experimental and numerical results were compared. Very good agreements were observed between the simulation and experimental results.
S. Nasiri, Sh. Talebi, M.r. Salimpour,
Volume 18, Issue 9 (12-2018)
Abstract
Investigating of boiling process is one of the attractive fields for researchers, because of many applications in industry such as heat exchangers and air condition systems. One of the important and effective factors in pool boiling heat transfer is the heating surface geometry. In present article, pool boiling of dionized water and Fe3O4/water nanofluid at atmospheric pressure have been analyzed on smooth and grooved copper surfaces, experimentally. The effect of rectangular, circular and triangular grooves with the same pitch on boiling heat transfer is the main aim of present article. The results have showed that the boiling heat transfer coefficient of dionized water in circular and rectangular grooved surfaces has enhanced 92% and 48.9%, respectively, and has reduced 33.1% in triangular grooved surface toward the smooth surface. Also, the boiling heat transfer coefficient of Fe3O4/water nanofluid in circular grooved surfaces has increased 40.7% and has decreased 21.8% and 88.7% in rectangular and triangular grooved surfaces, respectively, toward the smooth surface. The corners existence in rectangular and triangular geometries causes thermal resistance increasing and heat transfer coefficient decreasing toward circular geometry. Also, the groove area, the mechanism of bubbles creation and nanoparticles deposition content on different surfaces are effective on the boiling heat transfer. For investigation of depth effect, the grooves depth was increased in different geometries. By adding depth, the boiling heat transfer coefficient of water and nanofluid has increased up to 43.5% and 40.6%, respectively, because of heat transfer surface and nucleation sites density augmentation.
