Soft computing and statistical approach for sensitivity analysis of heat transfer through the hybrid nanoliquid film in rotating heat pipe

Abstract

Abstract In this paper, the numerical solution for heat transfer through a rotating heat pipe is studied and a sensitivity analysis is presented by using statistical experimental design technique. Graphene oxide-molybdenum disulfide (GO-MoS2) hybrid nanofluid is taken as working fluid inside the pipe. The impact of the heat pipe parameters (rotation speed, initial mass, temperature difference) on the heat transfer and liquid film thickness is investigated. The mathematical model coupling the fluid mass flow rate and liquid film evolution equations in evaporator, adiabatic, and condenser zones of the heat pipe is constructed. The mathematical model is solved by implementation of “Particle Swarm Optimization” along with the finite difference method. The outcomes demonstrate that hybrid nanoparticles help to improve the heat transfer through the heat pipe and reduce liquid film thickness. The heat transfer rises with increasing temperature difference and reducing inlet mass, and it reduces slightly with rising rotation speed. The difference in liquid film thickness between the evaporator and condenser zones increases with increasing temperature difference and decreasing rotation speed. The impact of increasing the volume fraction of GO on the liquid film thickness is higher than that in the case of the MoS2 nanoparticles. However, an increase of the heat transfer is noticed in case of increasing the volume fraction of GO relative to increasing MoS2 concentration. Statistical analysis of the computed numerical data and the identification of significant parameters for total heat transfer are found using the response surface method. At 95% level of significance, the GO concentration in the hybrid nanofluid, inlet mass of the hybrid nanofluid and the temperature difference inside the evaporator zone of the pipe are found to be significant linear parameters for increasing heat transfer.