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Kingston Hot Press: Process Improvements

1,277 bytes removed, 09:32, 16 April 2010
Heat transfer
A preliminary 2D model of the plate was developed to allow for a general understanding of the behaviour of the plate which could be made accessible for the community through open office. Using a 2D finite element control volume approach<ref>
===Plate Optimization===
Due to the computational limitations, only the top half of the Kingston Hot press was analyzed in SolidWorks. The components included in the meshing and analysis were the:
 
*Top plate
*Top gasket
*Top heaters
*Top weldment
 
The mesh shown below was generated automatically through the SolidWorks mesh function.
 
[[image:Mesh.JPG]]
 
The thermal analysis carried out through COSMOWorks utilized the following Load/Restraints:
 
*Each strip heater was assumed to be producing 250W of heat at the plate contact. This assumption was based on the pseudo-steady state condition reached by the press after pre-heat, and the fact that the controller acts to regulate the 750W heaters to maintain the setpoint temperature.
*It was assumed the setpoint temperature was successfully maintained at 150°C at the interface between the heaters and the plate. This is a strong assumption as only one thermocouple is held against the top plate surface at the edge of the plate.
*It was assumed that the outer walls of the weldment had a convection coefficient of 10W/m<sup>2</sup>K to the ambient air.
*It was assumed that the outerweldment walls radiated heat energy to the surroundings using a [http://en.wikipedia.org/wiki/View_factor view factor] of 1<ref>
Incropera, F.P. et al., 2007. Fundamentals of Heat and Mass Transfer 6th ed., Hoboken, NJ: John Wiley & Sons.
</ref>.</ref>, a rough estimate of the temperature distribution can be arrived at in a simple spreadsheet. Using each cell as a finite control volume the energy balance equation can be used to derive an equation for the control volume (spreadsheet cell) temperature.
The energy balance equation for a 2D control volume is given by:
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