高温鋼板浸漬冷却時の熱伝達現象および熱伝達に及ぼす攪拌の影響

概要

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When an immersion method is used for the cooling of heated steel products, it is important that the characteristics of this method are made clear. In order to measure the values of heat transfer coefficient between a specimen and coolant, and to clarify the influence of coolant stirring on heat transfer, 28×550×1000mm^3 steel plates of about 930℃ have been immersed into still water or stirred water. The main results obtained are summarized as follows : (1) When a specimen is immersed vertically into water, the maximum of heat transfer coefficient between the specimen and water (α) is, in kcal/m^2・h・deg, (5-7)×10^3 for still water, (7∿9)×10^3 for stirred water by air flow, and (10∿12)×10^3 for stirred water by water flow. (2) In a vertical immersion into still water, α is considered to be a function of the surface temperature of a specimen, θ_s, and the height from the lower edge, H, as indicated below. α=10(a+b・θ_s)・[1.0-κ(H-10)] Where a, b, and κ are constants which depend on θ_s. (3) When a specimen is immersed vertically into still water, α decreases with increasing the size of the specimen. (4) The stirring of coolant by fluid flow is effective for the accelaration of the heat transfer and the water flow method is superior to the air flow one.
社団法人日本鉄鋼協会の論文
1978-01-01