Affiliation:
1. Department of Mechanical, Manufacturing & Biomedical Engineering, Trinity College, University of Dublin, D02 PN40 Dublin, Ireland
Abstract
Effective natural-convection-cooled heat sinks are vital to the future of electronics cooling due to their low energy demand in the absence of an external pumping agency in comparison to other cooling methods. The present numerical study was carried out with ANSYS Fluent and aimed at identifying a more-effective fin design for enhancing heat transfer in natural convection applications for a fixed base-plate size of 100 mm × 100 mm under an applied heat flux of 4000 W/m2. The Rayleigh number used in the present study lied within the range of 2.6 × 106 to 4.5 × 106. Initially, a baseline case with rectangular fins was considered in the present study, and it was optimized with respect to fin spacing. This optimized baseline case was then validated against the semi-empirical correlation from the scientific literature. Upon good agreement, the validated model was used for comparative analysis of different heat sink configurations with rectangular, trapezoidal, curved, and angled fins by constraining the surface area of the heat transfer. The optimized fin spacing obtained for the baseline case was also used for the other heat sink configurations, and then, the fin designs were further optimized for better performance. However, for the angled fin case, the optimized configuration found in the scientific literature was adopted in the present study. The proposed novel curved fin design with a shroud showed a 4.1% decrease in the system’s thermal resistance with an increase in the heat transfer coefficient of 4.4% when compared to the optimized baseline fin case. The obtained results were further non-dimensionalized with the proposed scaling in terms of the baseline case for the two novel heat sink cases (trapezoidal, curved).
Funder
Trinity College Dublin
Science Foundation Ireland
Subject
Fluid Flow and Transfer Processes,Mechanical Engineering,Condensed Matter Physics
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