• 설비공학논문집
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• 제14권10호
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• pp.833-843
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• 2002

The present experimental and numerical investigations are performed for the characteristics of transitional flow in a concentric annulus with a diameter ratio of 0.52, whose outer cylinder is stationary and inner one rotating. The pressure losses and skin- friction coefficients have been measured for the fully developed flow of water and glycerine-water solution (44%) with the inner cylinder rotating at speed of 0∼600 nm, respectively. The transitional flow has been examined by the measurement of pressure losses to reveal the relation of the Reynolds and Rossby numbers with the skin-friction coefficients. The occurrence of transition has been checked by the gradient changes of pressure losses and skin-friction coefficients with respect to the Reynolds numbers. The increasing rate of skin-friction coefficient due to the rotation is uniform for laminar flow regime, whereas it is suddenly reduced for transitional flow regime and, then, it is gradually declined for turbulent flow regime.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2002년도 학술대회지
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• pp.337-340
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• 2002

The present experimental and numerical investigations are performed for the characteristics of transitional flow in a concentric annulus with a diameter ratio of 0.52, whose outer cylinder is stationary and inner one rotating. The flow field of an annulus has been numerically solved using a finite volume method. The pressure losses and Skin-friction coefficients have been measured for the fully developed flow of water and $0.2{\%}$ aqueous solution of sodium carboximethy1 cellulose (CMC), respectively at inner cylinder rotational speed of $0{\~}600rpm$. The transitional flow has been examined by the measurement of pressure losses to reveal the relation of the Reynolds and Rossby numbers with the skin-friction coefficients. The occurrence of transition has been checked by the gradient changes of pressure losses and skin-friction coefficients with respect to the Reynolds numbers. Consequently the critical(axial-flow) Reynolds number decreases as the rotational speed increases. Thus, the rotation of inner cylinder promotes the early occurrence of transition due to the onset of Taylor vortices.

• 대한기계학회논문집B
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• 제24권6호
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• pp.822-833
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• 2000

This experimental study concerns the characteristics of a transitional flow in a concentric annulus with a diameter ratio of 0.52, whose outer cylinder is stationary and inner one rotating. The pressure drops and skin-friction coefficients have been measured for the fully developed flow of water and that of glycerine-water solution (44%) at a inner cylinder rotational speed of $0{\sim}600$ rpm, respectively. The transitional flow has been examined by the measurement of pressure drops and the visualization of flow field, to reveal the relation of the Reynolds and Rossby numbers with the skin-friction coefficients and to understand the flow instability mechanism. The present results show that the skin-friction coefficients have the significant relation with the Rossby numbers, only for laminar regime. The occurrence of transition has been checked by the gradient changes of pressure drops and skin-friction coefficients with respect to the Reynolds numbers. The increasing rate of skin-friction coefficient due to the rotation is uniform for laminar flow regime, whereas it is suddenly reduced for transitional flow regime and, then, it is gradually declined for turbulent flow regime. Consequently, the critical (axial-flow) Reynolds number decreases as the rotational speed increases. Thus, the rotation of inner cylinder promotes the early occurrence of transition due to the excitation of taylor vortices.

• 한국산학기술학회논문지
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• 제18권10호
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• pp.8-14
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• 2017

최근 들어 국민 식생활 문화가 개선되고 생활수준이 향상됨에 따라 소프트 아이스크림, 슬러시와 같은 일회용 냉동 유제품의 소비가 급증하고 있다. 이들 냉동 유제품은 소형 냉동 시스템에서 만들어진다. 소프트 아이스크림 제조기의 경우 냉각기는 동심 원통으로 구성되며 냉매는 환형부에서 증발하고 냉각기 표면에 형성된 얼음 결정이 내측에서 회전하는 스크레이퍼에 의해 빙삭되어 아이스크림이 만들어진다. 본 연구에서는 냉각기 체적 2.8 리터인 R-404A를 사용하는 소프트 아이스크림 제조기에 대하여 최적화와 성능평가를 수행하였다. 최적화는 냉각기 스크레이퍼 회전수 및 냉매 유로 개선에 주안점을 두고 실제 아이스크림 제조기에서 요소 부위의 온도와 압력 그리고 소비동력을 측정함으로써 수행되었다. 실험 결과 최적 회전수는 124 rpm으로 나타났다. 이 회전수에서 아이스크림 제조 시간은 6분 2초이고 이 때 성적계수는 0.90이었다. 또한 물-공기를 사용한 가시화 실험을 통하여 냉매측 유로 개선을 시도하였다. 유로가 개선된 제품은 아이스크림 제조 시간을 현저히 감소시켰다. 본 연구 결과는 냉동식품 제조기를 비롯한 여타 냉동 사이클의 최적화에도 활용될 수 있을 것이다.