Application of a hybrid model of mushy zone to macrosegregation in alloy solidification

dc.contributor.authorMat, MD
dc.contributor.authorIlegbusi, OJ
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2002
dc.departmentNiğde ÖHÜ
dc.description.abstractSolidification of an aqueous ammonium chloride (NH4Cl-H2O) solution inside a two-dimensional cavity is numerically investigated using a continuum mixture mathematical model. The mushy region where solid and liquid phases co-exist is considered a non-Newtonian fluid below a critical solid fraction, and a porous medium thereafter. This critical solid fraction is chosen as that corresponding to the coherency point, where a solid skeleton begins to form. The numerical results show that the solidification of a hypereutectic NH4Cl-H2O solution is mainly characterized by the rejection of solute at the mushy region and double diffusive convection induced by the opposing solutal and thermal buoyancy forces. The mathematical model agrees satisfactorily with the available experimental and numerical data. (C) 2001 Elsevier Science Ltd. All rights reserved.
dc.identifier.doi10.1016/S0017-9310(01)00150-8
dc.identifier.endpage289
dc.identifier.issn0017-9310
dc.identifier.issue2
dc.identifier.scopus2-s2.0-0035923589
dc.identifier.scopusqualityQ1
dc.identifier.startpage279
dc.identifier.urihttps://dx.doi.org/10.1016/S0017-9310(01)00150-8
dc.identifier.urihttps://hdl.handle.net/11480/5741
dc.identifier.volume45
dc.identifier.wosWOS:000172477900004
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherPERGAMON-ELSEVIER SCIENCE LTD
dc.relation.ispartofINTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.titleApplication of a hybrid model of mushy zone to macrosegregation in alloy solidification
dc.typeArticle

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