M. A. Alim

Publications

4 Influence of Mass Flow Rate on Forced Convective Heat Transfer through a Nanofluid Filled Direct Absorption Solar Collector

Authors: M. A. Alim, Salma Parvin

Abstract:

The convective and radiative heat transfer performance and entropy generation on forced convection through a direct absorption solar collector (DASC) is investigated numerically. Four different fluids, including Cu-water nanofluid, Al2O3-waternanofluid, TiO2-waternanofluid, and pure water are used as the working fluid. Entropy production has been taken into account in addition to the collector efficiency and heat transfer enhancement. Penalty finite element method with Galerkin’s weighted residual technique is used to solve the governing non-linear partial differential equations. Numerical simulations are performed for the variation of mass flow rate. The outcomes are presented in the form of isotherms, average output temperature, the average Nusselt number, collector efficiency, average entropy generation, and Bejan number. The results present that the rate of heat transfer and collector efficiency enhance significantly for raising the values of m up to a certain range.

Keywords: Nanofluid, forced convection, mass flow rate, DASC

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3 Effect of Mass Transfer on MHD Mixed Convective Flow along Inclined Porous Plate with Thermodiffusion

Authors: M. A. Alim, Md. Nasir Uddin, M. M. K. Chowdhury

Abstract:

The effect of mass transfer on MHD mixed convective flow along inclined porous plate with thermodiffusion have been analyzed on the basis of boundary layer approximations. The fluid is assumed to be incompressible and dense, and a uniform magnetic field is applied normal to the direction of the flow. A Similarity transformation is used to transform the problem under consideration into coupled nonlinear boundary layer equations which are then solved numerically using the Runge-Kutta sixth-order integration scheme together with Nachtsheim-Swigert shooting iteration technique. The behavior of velocity, temperature, concentration, local skin-friction, local Nusselt number and local Sherwood number for different values of parameters have been computed and the results are presented graphically, and analyzed thereafter. The validity of the numerical methodology and the results are questioned by comparing the findings obtained for some specific cases with those available in the literature, and a comparatively good agreement is reached.

Keywords: MHD, mass transfer, mixed convection, inclined porous plate, thermodiffusion

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2 Effect of Conjugate Heat and Mass Transfer on MHD Mixed Convective Flow past Inclined Porous Plate in Porous Medium

Authors: M. A. Alim, Md. Nasir Uddin, M. M. K. Chowdhury

Abstract:

This analysis is performed to study the momentum, heat and mass transfer characteristics of MHD mixed convective flow past inclined porous plate in porous medium, including the effect of fluid suction. The fluid is assumed to be steady, incompressible and dense. Similarity solution is used to transform the problem under consideration into coupled nonlinear boundary layer equations which are then solved numerically by using the Runge-Kutta sixth-order integration scheme together with Nachtsheim-Swigert shooting iteration technique. Numerical results for the various types of parameters entering into the problem for velocity, temperature and concentration distributions are presented graphically and analyzed thereafter. Moreover, expressions for the skin-friction, heat transfer co-efficient and mass transfer co-efficient are discussed with graphs against streamwise distance for various governing parameters.

Keywords: Heat and Mass Transfer, MHD, porous medium, mixed convection, Fluid suction, inclined porous plate

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1 Effect of Hartmann Number on Free Convective Flow in a Square Cavity with Different Positions of Heated Square Block

Authors: Abdul Halim Bhuiyan, M. A. Alim, Md. Nasir Uddin

Abstract:

This paper is concerned with the effect of Hartmann number on the free convective flow in a square cavity with different positions of heated square block. The two-dimensional Physical and mathematical model have been developed, and mathematical model includes the system of governing mass, momentum and energy equations are solved by the finite element method. The calculations have been computed for Prandtl number Pr = 0.71, the Rayleigh number Ra = 1000 and the different values of Hartmann number. The results are illustrated with the streamlines, isotherms, velocity and temperature fields as well as local Nusselt number.

Keywords: Finite Element Method, free convection, Hartmann number, square cavity

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Abstracts

2 Influence of Mass Flow Rate on Forced Convective Heat Transfer through a Nanofluid Filled Direct Absorption Solar Collector

Authors: M. A. Alim, Salma Parvin

Abstract:

The convective and radiative heat transfer performance and entropy generation on forced convection through a direct absorption solar collector (DASC) is investigated numerically. Four different fluids, including Cu-water nanofluid, Al2O3-waternanofluid, TiO2-waternanofluid, and pure water are used as the working fluid. Entropy production has been taken into account in addition to the collector efficiency and heat transfer enhancement. Penalty finite element method with Galerkin’s weighted residual technique is used to solve the governing non-linear partial differential equations. Numerical simulations are performed for the variation of mass flow rate. The outcomes are presented in the form of isotherms, average output temperature, the average Nusselt number, collector efficiency, average entropy generation, and Bejan number. The results present that the rate of heat transfer and collector efficiency enhance significantly for raising the values of m up to a certain range.

Keywords: Nanofluid, forced convection, mass flow rate, DASC

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1 Study on the Quality of Biscuits Prepared from Wheat Flour and Cassava Flour

Authors: M. A. Alim, Ramim Tanver Rahman, Muhammad Mahbub Sobhan

Abstract:

This study reports on processing of biscuits using skinned, treated and dried cassava flour. Five samples of biscuits S2, S3, S4, S5, and S6 containing 8, 16, 24, 32, and 40% cassava flour with wheat flour and a control sample (S1) containing no cassava flour were processed. The weights of all the biscuit samples were higher than that of control biscuit. The biscuit containing cassava flour was lower width than the control biscuit. The spread ratio of biscuits with 16% cassava flour was higher than other combinations of cassava flour. No remarkable changes in moisture content, peroxide value, fatty acid value, texture, and flavor were observed up to 4 months of storage in ambient conditions (27° to 35°C). A decreasing trend in color, flavor, texture and overall acceptability was observed with the increased incorporation of cassava flour. The sample S1 (no cassava flour) secured the highest overall acceptability and sample S6 (40% cassava flour) obtained the lowest overall acceptability. It is recommended that good quality cassava flour fortified biscuits may be processed in industrial-scale substituting the wheat flour by cassava flour up to 24% levels.

Keywords: Storage, Shelf Life, wheat flour, biscuit, cassava flour, spread ratio

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