Sökning: "cylinder flow"

Visar resultat 1 - 5 av 118 avhandlingar innehållade orden cylinder flow.

1. 1. The Performance of a Multi Cylinder HCCI Engine using Variable Compression Ratio and Fast Thermal Management

   Författare :Jari Hyvönen; Förbränningsmotorer; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Motorer; framdrivningssystem; Variable Compression Ratio; Homogeneous Charge Compression Ignition VCR; termodynamik; Motors and propulsion systems; Termisk teknik; applied thermodynamics; Thermal engineering; Cylinder-to-cylinder; Turbocharging; Multi cylinder; Cylinder balancing; Thermal Management; HCCI;

   Sammanfattning : The prime mover in the world today is the Internal Combustion (IC) engine. The development and improvement of the internal combustion engines since Nicolaus August Otto and Rudolf Diesel has continued until today and will continue long into the future. No major competitor to the IC engine has yet emerged. LÄS MER

3. 2. On Surface Topography of Cylinder Liners

   Författare :Zlate Dimkovski; John Westberg; Högskolan i Halmstad; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Cylinder liner; Surface Roughness; Characterisation; Honing; Wear; Blechmantel; Groove Parameters; Quality Control; Flow Simulation; Surface engineering; Ytbehandlingsteknik;

   Sammanfattning : The frictional losses, oil consumption and emissions in internal combustion engines are in great extent controlled by the cylinder liner surface topography. This emphasises the importance of: investigating the liner’s topography by objectively characterising it, investigating its effects on the tribological function to gain a better understanding and improving its manufacturing. LÄS MER

4. 3. Flow control of boundary lagers and wakes

   Författare :Jens H. M. Fransson; KTH; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Laminar-turbulent transition; asymptotic suction boundary layer; free stream turbulence; Tollmien-Schlichting wave; stability; flow control; cylinder wake; Engineering mechanics; Teknisk mekanik;

   Sammanfattning : Both experimental and theoretical studies have beenconsidered on flat plate boundary layers as well as on wakesbehind porous cylinders. The main thread in this work iscontrol, which is applied passively and actively on boundarylayers in order to inhibit or postpone transition toturbulence; and actively through the cylinder surface in orderto effect the wakecharacteristics. LÄS MER

5. 4. Numerical Study of Laminar, Transitional and Turbulent Flow Past Rectangular Cylinders

   Författare :Ahmad Sohankar Esfahani; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; blockage; outlet boundary condition; rectangular cylinders; onset of vortex shedding; angle of incidence; incompressible flow; LES; DNS; transition; finite volumes; Reynolds number; numerical simulation; square cylinder;

   Sammanfattning : The subject of flow past slender bluff bodies is of relevance to technical problems associated with energy conservation, structural design and acoustic emissions. The present work is restricted to an important sub-class of slender bluff body flow --- the incompressible flow around a stationary cylinder having a rectangular cross section, the cylinder being exposed to a constant free stream velocity. LÄS MER

7. 5. Jet Impingement and Infrared Heating of Cylindrical Foods. Flow and Heat Transfer Studies

   Författare :Eva Olsson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Termisk teknik; fluiddynamik; plasma; Thermal engineering; applied thermodynamics; Gaser; fluid dynamics; plasmas; Gases; RSM; CFD; inverse heat transfer; jet impingement heat transfer; infrared heating; termodynamik; Food and drink technology; Livsmedelsteknik; PIV; SST; food; cylinder;

   Sammanfattning : Rapid heat transfer methods such as jet impingement and infrared radiation can be used to speed up thermal processing in the food industry. The heating rate affects important food characteristics, such as colour. LÄS MER