Heat Transfer

Lab Report

Experiment 5: Study of heat transfer through extended

surfaces.
Instructor: Mr. Ammar Ahmad

Name: Muhammad Farhan Saleem

Roll #: 04-3-1-024-2017

Group #: G 6

Date of Submission: June 6, 2021

Department of Mechanical Engineering

Pakistan Institute of Engineering & Applied Sciences,
 Nilore, Islamabad, Pakistan.

Table of Contents
1 Introduction.........................................................................................................1

1.1 What is Social Media?...............................................................................................1

1.2 Business Communication and Modern World............................................................2

1.3 Integration of Social Media and Business Communication........................................3

1.4 Theories and Literature Overview.............................................................................3

1.4.1 Social Media a Platform for Market Influence.........................................................................3
1.4.2 Effectiveness and Benefits of Social Media..............................................................................4
1.4.3 Risks of Social Media Integration with Business Communication............................................5
1.4.4 Social Media Optimization (SMO)............................................................................................6
1.4.5 Social Media and Customers....................................................................................................7

2 Materials and Methods........................................................................................7

2.1 Right Methodology and its Strategic Advantages......................................................8

2.2 Your website: A window to your world.....................................................................8

2.2.1 Usability....................................................................................................................................9
2.2.2 Relevancy..................................................................................................................................9
2.2.3 Mobility.....................................................................................................................................9
2.2.4 Content.....................................................................................................................................9

2.3 Storytelling................................................................................................................9

2.4 Customer Services; Its Role and Importance............................................................10

2.5 Know your Customers.............................................................................................11

2.6 SWOT Analysis.........................................................................................................11

3 Results and Discussions......................................................................................12

3.1 Easy to do................................................................................................................13

3.2 Cost Friendly............................................................................................................13

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 3.3 Higher Conversation Rates......................................................................................13

3.4 Foster New Business................................................................................................13

3.5 It’s the future..........................................................................................................14

4 Summary and Conclusion....................................................................................14

5 References..........................................................................................................16

6 Vitae..................................................................................................................17

List of Figures
Figure 1- 1 Social media components [1]...........................................................................2
Figure 1- 2 Percentage of what consumers trust in advertising [1]..................................4
Figure 1- 3 Benefits of social media marketing [4]............................................................5
Figure 2- 1 Six steps of effective storytelling....................................................................10
Figure 2- 2 The SWOT matrix [1].......................................................................................12

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1 Abstract
In this experiment the effect of extended surfaces in a convectional heat transfer is
studied. There were two types of extended surfaces: pins and fins. The main purpose was
to study the rate of heat transfer in extended surfaces at various air velocities and to
determine variation of temperature with distance from heated surface plate. The
experiment was performed at 4 different air velocities and at each reading the surface
temperature of heated plate was determined and corresponding to each fixed distance
from the plate a temperature was recorded. All these temperature measurements were
made using set of thermocouples and all readings were taken for both pinned and finned
surfaces. The results were in agreement with the theory. The finned surfaces were better
medium of heat transfer due to increased surface areas as compared to pinned surfaces
because plate temperatures and temperatures at fixed distances from plate were less in
fins than pins. Hence a large temperature gradient was observed in fins rather than pins.
At all times the ambient temperature was fixed at 13oC.

2 Learning Objectives
 To understand the effect of extended surfaces on the heat transfer by convection
 Compare the heat transfer from flat, pinned and finned surfaces
 Determination of the temperature distribution along the external surface (finned)

3 Introduction
In the study of heat transfer, fins are surfaces that extend from an object to increase the
rate of heat transfer to or from the environment by increasing convection. The amount of
conduction, convection, or radiation of an object determines the amount of heat it
transfers. Increasing the temperature gradient between the object and the environment,
increasing the convection heat transfer coefficient, or increasing the surface area of the

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object increases the heat transfer. Sometimes it is not feasible or economical to change
the first two options. Thus, adding a fin to an object, increases the surface area and can
sometimes be an economical solution to heat transfer problems.

Fins are most commonly used in heat exchanging devices such as radiators in cars,
computer CPU heatsinks, and heat exchangers in power plants. They are also used in
newer technology such as hydrogen fuel cells. Nature has also taken advantage of the
phenomena of fins. The ears of jackrabbits and fennec foxes act as fins to release heat
from the blood that flows through them.

4 Experimental Setup
Model: EES-TH-3104

Figure 5-0- 1: Experimental setup

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5 Theory

5.1 Extended Surfaces

Heat transfer from an object can be improved by increasing the surface area in contact
with the air. In practice it may be difficult to increase the size of the body to suit. In these
circumstances the surface area in contact with the air may be increased by adding fins or
pins normal to the surface. These features are called extended surfaces. A typical example
is the use of fins on the cylinder and bead of an air cooled petrol engine. The effect of
extended surfaces can be demonstrated by comparing finned and pinned surfaces with a
flat plate under the same conditions of power input and airflow.

Figure 5-0- 2

Figure 5-0- 3

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Figure 5- 0-4: Typical graph of air velocities against surface temperature

5.2 Temperature Distribution along an Extended Surface

For a heat exchanger to be 100% efficient, the whole of the extended surface must be at
the same temperature as the backplane. In practice, this cannot occur because the flow of
heat along the pins or fins by conduction causes a temperature gradient to occur. The
greater this gradient, the less efficient the heat exchanger will be.

The efficiency of the heat exchanger must not be confused with the effect of a change in
surface area e.g. comparing pinned and finned. For example, if the pinned and finned heat
exchangers supplied with the equipment are compared, the pin is more efficient than the
fin (slightly smaller temperature gradient) but the finned exchanger has a significantly
larger surface area than the pinned exchanger and can dissipate more heat for the same
surface temperature.

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 Figure 5- 0-5: Graph of surface temperature against distance from back plate

6 Procedure
A. Effect of extended surfaces

1. Place the heat exchanger into the duct.

2. Set up the heat exchanger
3. Set the heater power control to 75 Watts. Allow the temperature to rise to 80°C,
and then adjust the heater power control to 15 Watts until a steady reading is
obtained.
4. Set the fan speed control to give l m/s using the thermal anemometer. Record
heated plate temperature (TH) and the ambient temperature (TA).

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 5. Repeat this procedure at 2 and 2.5 m/s for the flat plate. Repeat the experiment by
replacing the flat plate with the finned plate and pinned plate.

B. Temperature Distribution along an External Surface

1. Measure from the back plate the distance of the three access holes on the pinned
and finned heat exchangers.
2. Set up the heat exchanger
3. Set the heater power control to 60 watts. Allow sufficient time to achieve steady
state conditions before noting the heated plate temperature (TH) and the ambient
temperature (TA).
4. Insert the temperature probe into the duct through the hole nearest the heated plate
ensuring that the tip of the probe is in contact with the pin. A small amount of
heat conducting compound on the tip will ensure a good thermal contact. Note
this temperature (Tl).
5. Record the pin temperatures (T2 and T3) using the remaining two holes. Repeat
this procedure at 1.0 m/s and 2 m/s and so on.
6. Remove the pinned heat exchanger and replace with the finned heat exchanger.
Repeat complete experiment.

7 Observation and Calculations

 Effect of Extended Surfaces

From Newton’s law of cooling for convection

Q=hA(T s −T A )

Where Q = Rate of heat transfer A=surface area Ts=surface temperature

TA = Ambient temperature

Power Input = 30 W

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 Table 1 Effect of extended surfaces data

Ambient
Velocity Plate Temperature TH – TA
Temperature

(m/s) (0C) (0C) (0C)

  Pinned Finned   Pinned Finned

0 53.2 28 13 40.2 15
1.5 52.2 27 13 39.2 14
3 51.9 25.8 13 38.9 12.8
4.5 47.5 25.5 13 34.5 12.5

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R² = 0.95 R² = 0.79
4.5

3.5
Air velocity (m/s)

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Pinned
2.5 Linear (Pinned)
Finned
2
Linear (Finned)
1.5

0.5

0
10.0 15.0 20.0 25.0 30.0 35.0 40.0 45.0
TH-Ta (oC)

Figure 0-6 Velocity Vs. Temperature graph

 Temperature Distribution Along an Extended Surface

Distance from nearest hole = 21 mm

Distance from middle hole = 69 mm

Distance from farthest hole = 117 mm

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 Table 0.2 Temperature distribution data

Air
Temperature, (oC)
velocity
(m/s) t1 t2 t3 t4 t5
  Pinned Finned Pinned Finned Pinned Finned Pinned Finned Pinned Finned
0 27 21 26 20 25 20 13 13 17 20
1.5 21 20 19 19 19 18 13 13 15 16
3 19 18 18 17 16 15 13 13 14 15
4.5 18 17 17 15 15 14 13 13 14 15

30

25

20
0 m/s(Pinned)
Temperature

1.5 m/s(Pinned)
15 3 m/s(Pinned)
4.5 m/s(Pinned)
0 m/s(Finned)
10 1.5 m/s(Finned)
3 m/s(Finned)
5 4.5 m/s(Finned)

0
0 20 40 60 80 100 120 140
Distance (mm)

Figure 7 Graph of temperature Vs. distance at various air velocities

8 Result and Discussion

In this experiment the extended surfaces were used to increase the rate of heat transfer
through convection from a heated surface. The extended surfaces quickly remove heat
from hot plate as compared to flat. This advantage of extended surfaces is used in heat
sinks and coolers in industries. As fins and pins increase the surface area of the plate and

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thus more heated surface is exposed to ambient temperature. By Newton’s law of
convection, the rate of heat transfer is directly proportional to surface area hence in case
of extended surfaces this law is proved.

The surface temperature in case of fins was lower than that for pins at same value of
power given due to rapid heat transfer rate in fins hence surface temperature of finned
plate was dropped lower to maintain the equilibrium for constant heat transfer rate. In
case of pinned plate this equilibrium point is reached at higher surface temperature due to
less heat transfer rate. Hence finned plate rejects greater amount of heat for same surface
temperature than pinned one.

The graph shows almost a linear relation between air velocity and temperature of plate
for both pinned and finned surfaces. In graph of temperature vs distance there is almost a
linear relation and temperature is decreasing along increasing distance, this is due to
negative temperature gradient in increasing direction. The gradient is slightly greater in
fins as compared to pins. The main errors arise first due to very less time to conduct
experiment; hence the system was not completely in steady state. Some errors may also
arise from limitations of thermocouples measuring precision.

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