蒋兰兰

个人信息Personal Information

教授

博士生导师

硕士生导师

主要任职:Professor

性别:女

毕业院校:大连理工大学

学位:博士

所在单位:能源与动力学院

学科:能源与环境工程

办公地点:能源与动力学院908

联系方式:0411-84708617

电子邮箱:lanlan@dlut.edu.cn

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An experimental study of density-driven convection of fluid pairs with viscosity contrast in porous media

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论文类型:期刊论文

发表时间:2020-05-01

发表刊物:INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER

收录刊物:SCIE

卷号:152

ISSN号:0017-9310

关键字:Density-driven convection; Viscosity contrast; Sherwood number; MRI; CO2 sequestration

摘要:CO2 dissolution in saline water during aquifer sequestration causes natural convection because of the density difference between CO2-saturated brine and native brine. In this study, the convective fingers behavior during convection in porous media was visualized by magnetic resonance imaging (MRI). Four kinds of miscible fluid pairs were used as the equivalents of CO2-saturated brine and native brine. Images of finger development were obtained. There are two types of convective fingers that form vertically symmetrical shapes: downward fingers of the dense fluid and upward fingers of the light fluid. The typical stages of natural convection, finger appearance, finger propagation, new finger generation, and finger coalescence were observed in this study. We analyzed the effects of viscosity contrast variation on convective onset. It was found that the viscosity contrast affects not only the convection time but also the finger growth velocity. The dimensionless mass transfer coefficient is characterized by the Sherwood number. The Sherwood number has a power law relationship with the Rayleigh number, with the exponent being larger than 1 for fluid pairs with apparent viscosity contrast. Experimental results showed that a higher viscosity contrast of the fluid pair causes a viscosity increase in the transition zone, resulting in lower mobility of the fluids and retarding convective mixing. For fluid pairs with similar densities, a high viscosity contrast is not conducive to efficient mass transfer in the density-driven convection process. (C) 2020 Elsevier Ltd. All rights reserved.