1996
DOI: 10.1016/0017-9310(95)00296-0
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Performance and optimum dimensions of different cooling fins with a temperature-dependent heat transfer coefficient

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Cited by 71 publications
(36 citation statements)
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“…(3) is suitable for heat transfer coefficients in free convection, forced convection, nucleate boiling and space radiation at zero ambient temperature in the literature [2]- [5]. The various values of m correspond to different heat transfer modes: For free convection = 1/3 or 1/4 for radiation = 3 and for boiling = 1/3, 2 or 3.…”
Section: Mathematical Modelmentioning
confidence: 99%
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“…(3) is suitable for heat transfer coefficients in free convection, forced convection, nucleate boiling and space radiation at zero ambient temperature in the literature [2]- [5]. The various values of m correspond to different heat transfer modes: For free convection = 1/3 or 1/4 for radiation = 3 and for boiling = 1/3, 2 or 3.…”
Section: Mathematical Modelmentioning
confidence: 99%
“…The environments in which fins having various sizes and geometries are used have different flow fields and thus various heat transfer modes. Although thermal analysis of the fins is generally performed in terms of the constant heat transfer coefficient, in reality, heat transfer coefficients for different heat transfer modes are the functions of the temperature difference between the fins and the environment [2]. There are many studies in the literature considering the variation of the heat transfer coefficient [2]- [6].…”
Section: Introductionmentioning
confidence: 99%
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“…Meanwhile, the general reviews by Aziz and Kraus [10] and Razelos [11] as well as a current treatise of extended surface heat transfer by Kraus et al [12] have not pointed out the otherwise. Laor and Kalman [13] specifically claimed that the optimum design always exists. Although the authors also considered the tip heat loss in the study of rectangular annular fins, they drew the above conclusion by referring to their previous work [14], which neglected heat loss at the fin tip.…”
Section: Introductionmentioning
confidence: 99%