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논문 기본 정보

자료유형
학술저널
저자정보
강금춘 (Div. of Fundamental Engineering and Technology, National Agricultural Mechanization Research Institute) 김영중 (Div. of Fundamental Engineering and Technology, National Agricultural Mechanization Research Institute) 유영선 (Div. of Fundamental Engineering and Technology, National Agricultural Mechanization Research Institute) 백이 (Div. of Fundamental Engineering and Technology, National Agricultural Mechanization Research Institute) 이건중 (Div. of Fundamental Engineering and Technology, National Agricultural Mechanization Research Institute)
저널정보
한국농업기계학회 바이오시스템공학(구 한국농업기계학회지) 바이오시스템공학 제25권 제6호
발행연도
2000.1
수록면
489 - 496 (8page)

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초록· 키워드

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This study was conducted in order to find an ideal working fluid kind and a proper filling amount in the heat pipe as well as an inclined angle of heat pipe when they are placed to recover exhaust gas heat in the hot air heater. Followings are the findings of this research. 1. Of the four different working fluids-gasoline kerosene distilled water and acetone-acetone filled heat pipe showed the best performance giving out more homogeneous temperature profile on the radiating part than the kerosene and gasoline heat pipe an carrying out heat transmitting function better than the distilled water heat pipe by 10~2$0^{\circ}C$ higher on the radiating part. Acetone would be a good choice for recycling of exhaust gas heat in the hot air heater. 2. Of the filling amount of working fluid inside the heat pipes dry-out situations possible caused by insufficient filling were found in the filling amount of 5, 7.5 and 10% heat pipes as heat supply rate increases gradually in the range of 50 to 15kJ/sec. but no dry-out and stabilized heat transmitting performance occurred in the heat pipes of 12.5 and 15% filling at the same heat supply rate. It recommends that filling amount shall exceed 12.5% at least with the working fluids of this experiment. 3. The test revealed that the heat transmitting performance of heat pipe was more affected by filling amount rather than inclined angle.

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