Experimental and Numerical Investigation of the Flow Hydraulic in Gradual Transition Open Channels
- 作者: Asnaashari A.1, Dehghani A.A.2, Akhtari A.A.3, Bonakdari H.3
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隶属关系:
- Civil Engineering, Hydraulic Structures
- Department of Water Engineering
- Department of Civil Engineering
- 期: 卷 45, 编号 4 (2018)
- 页面: 565-577
- 栏目: Hydrophysical Processes
- URL: https://journals.rcsi.science/0097-8078/article/view/174582
- DOI: https://doi.org/10.1134/S0097807818040036
- ID: 174582
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详细
Channel expansions are common in both natural and artificial open channels. With increasing cross-sectional dimensions in an expansion, the flow decelerates. Due to separation of flow and subsequent eddy formation, a significant head loss is occurred along the transition. This study presents the results of experimental investigations on subcritical flow along the expansive transition of rectangular to trapezoidal channels. Also, a numerical simulation was developed using the finite volume method with Reynolds Stress turbulent model. Water surface profiles and velocity distributions of flow through the transition were measured experimentally and compared with the numerical results. Also, hydraulic efficiency of the transition and coefficient of energy head loss were calculated. The results show that with increasing the upstream Froude number, hydraulic efficiency of the transition and coefficient of energy head loss are decreased and increased, respectively. The results also showed the ability of numerical simulation for simulating the flow separation zones and bed shear stress along the transition for different inlet discharges and inflow Froude numbers.
作者简介
Adel Asnaashari
Civil Engineering, Hydraulic Structures
Email: akhtari@razi.ac.ir
伊朗伊斯兰共和国, Kermanshah
Amir Dehghani
Department of Water Engineering
Email: akhtari@razi.ac.ir
伊朗伊斯兰共和国, Gorgan
Ali Akhtari
Department of Civil Engineering
编辑信件的主要联系方式.
Email: akhtari@razi.ac.ir
伊朗伊斯兰共和国, Kermanshah
Hossein Bonakdari
Department of Civil Engineering
Email: akhtari@razi.ac.ir
伊朗伊斯兰共和国, Kermanshah
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