Investigating the Effects of Air Bubbles Injection Technique on the Cooling Time of Warm Drinking Water

Authors

  • Kareem Jafar Alwan Institute of Najaf Technical, Al-Furat Al-Awsat Technical University, Al-Najaf 31001, Iraq
  • Ali Jaber Talib Institute of Najaf Technical, Al-Furat Al-Awsat Technical University, Al-Najaf 31001, Iraq
  • Nawfel Muhammed Baqer Muhsin Al-Furat Al-Awsat Technical University (ATU), Engineering Technical College of Najaf, 31001, Iraq
  • Ali Shakir Baqir Engineering Technical College-Najaf, Al-Furat Al-Awsat Technical University, Al-Najaf 31001, Iraq
  • Hameed Balacem Mahood Department of Chemical and Process Engineering, Faculty of Engineering and Physical Sciences, University of Surrey, Guildford GU2 7XH, United Kingdom

DOI:

https://doi.org/10.37934/arfmts.119.1.164174

Keywords:

Water cooler, air bubble injection, sparger, temperature distribution, instantaneous convection heat transfer coefficient, energy saving

Abstract

This paper deliberates experimentally the inspiration of capacity flow rate of air bubbles inserted on the time period of a water cooler container with 30 liters of regular water initially at 37 °C. Four various volume flow rates of the injected air were used in the experiments (Qa=0.5; 1.0; 1.5 and 2.0 LPM). The air was injected into the water basin from the bottom as small air bubbles with an average diameter of (0.1 mm) via a spiral sparger made of silicon tube with (1400) holes and 0.1 mm hole diameter. In addition, four air pressures (P=2, 3, 4, and 5 bar) were used in the experiments. Consequences exhibited that the time required to cool down the water temperature (about 5 °C) was much smaller with injecting air bubbles than that of without injecting air bubbles (using the traditional cooling method). This consequence was more pronounced with amassed the volume airstream of the inserted air bubbles. The escalation the air volume flow rate, the quicker reduction the water cooling. Also, it was found that the pressure of the injected air bubbles had only a minor impact on the cooling process. Furthermore, the heat transfer and the cost of the cooling process with and without injecting air bubbles were studied. The heat transfer convection coefficient correlated of Nu was investigated to be increased with rising the volume flow rate of the injected air bubbles. Similarly, the cost of cooling down a specific amount of water was noticed to be decreased with increasing the injected air bubbles., The calculations illustrated that small air bubbles motility amount have a very significant guidance on time. The possibility of reaching the end of the cooling process can be achieved quicker as air flow rate amount is increased. It was clear how much electricity is saved using air bubble inoculation technique.

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Author Biographies

Kareem Jafar Alwan, Institute of Najaf Technical, Al-Furat Al-Awsat Technical University, Al-Najaf 31001, Iraq

karimjaefar@atu.edu.iq

Ali Jaber Talib, Institute of Najaf Technical, Al-Furat Al-Awsat Technical University, Al-Najaf 31001, Iraq

ali.talib@atu.edu.iq

Nawfel Muhammed Baqer Muhsin, Al-Furat Al-Awsat Technical University (ATU), Engineering Technical College of Najaf, 31001, Iraq

nawfel.muhammed@atu.edu.iq

Ali Shakir Baqir, Engineering Technical College-Najaf, Al-Furat Al-Awsat Technical University, Al-Najaf 31001, Iraq

coj.alish@atu.edu.iq

Hameed Balacem Mahood, Department of Chemical and Process Engineering, Faculty of Engineering and Physical Sciences, University of Surrey, Guildford GU2 7XH, United Kingdom

hbmahood@yahoo.com

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Published

2024-07-15

How to Cite

Kareem Jafar Alwan, Ali Jaber Talib, Nawfel Muhammed Baqer Muhsin, Ali Shakir Baqir, & Hameed Balacem Mahood. (2024). Investigating the Effects of Air Bubbles Injection Technique on the Cooling Time of Warm Drinking Water. Journal of Advanced Research in Fluid Mechanics and Thermal Sciences, 119(1), 164–174. https://doi.org/10.37934/arfmts.119.1.164174

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