Sürdürülebilir Kalkınma Amaçları
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- MakaleYalnız künye2026Scopus SJRQ1Computational fluid dynamics analysis of battery pack with cooling channel integrated with innovative thermoelectric cooling stations
Yardımcı, Uğurcan; Tuğan, Volkan
In this study, a novel liquid cooled battery thermal management system integrated with a thermoelectric assisted cooling channel has been designed. To prevent battery cells from operating at high temperatures and to ensure a uniform temperature distribution among the cells, multiple thermoelectric stations were placed at various positions along the cooling channel. The performance of four different models created with various temperature combinations, as well as a conventional model without thermoelectrics, was investigated through Computational Fluid Dynamics simulations. In the analyses, five different thermoelectric temperatures (293.15–298.15 K), two different mass flow rates (0.0013 and 0.0018 kg/s), and two different initial temperatures (298.15 and 303.15 K) were examined. The results demonstrated a significant improvement in the performance of the battery thermal management system with the use of the thermoelectric assisted cooling channel. It was determined that lowering the initial temperature from 303.15 K to 298.15 K and increasing the mass flow rate from 0.0013 kg/s to 0.0018 kg/s resulted in better cooling performance and more uniform distribution for the thermoelectric assisted system. Under the conditions of a 0.0013 kg/s mass flow rate and an initial temperature of 303.15 K, the highest reduction in maximum battery temperature, compared to the non-thermoelectric design, was achieved in Model B with 9.207 K. Under the same conditions, the most significant reduction in maximum temperature difference was observed in Model D with 4.758 K. Furthermore, the Root Mean Square Spread analysis results revealed that Model B provided the best performance in terms of temperature distribution.
AtıfScopus7WoS7OpenAlex10
İncele - MakaleYalnız künye2021Scopus SJRQ1Numerical simulation of temperature histories of frozen minced meat having different fat contents during ohmic thawing
Cevik, Mutlu; Icier, Filiz
The ohmic thawing (OT) of minced meat sample was mathematically modelled using different numerical methods (Finite Difference-FD and Finite Volume-FV) for different process conditions (voltage gradients of 10, 13 and 16 V/cm and fat contents of meat sample as 2%, 10% and 18%). FD method was successful to predict the temperature changes for both heating and phase change regions. FV method was performed by using two different heat generation functions; depending on process time (UDF-1) or the center temperature (UDF-2). The description of the change of heat generation term depending on process time (UDF-1) in the ANSYS module was more successful with the experimental data compared to the description of the change of heat generation term depending the center temperature (UDF-2). Although FV model is more complex than FD model it can be applied for simulation of detailed temperature distributions. On the other hand, FD model can be applied for practical predictions of temperature histories for center temperatures in simple geometries. It is thought that the simulation of OT performed at different conditions with the FD and the FV methods would contribute valuable data in the design of household ohmic thawing/cooking systems for solid food materials.
AtıfScopus25WoS21OpenAlex21İncele - DergiInternational Journal of Thermal Sciences