Response of hot-wire anemometry to transient flow induced by weak pressure waves

• Published in: Experiments in fluids Vol. 65; no. 4
• Main Authors: Miyachi, Tokuzo, Arai, Takakage, Sakaue, Shoji, Takashima, Koji
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.04.2024; Springer Nature B.V
• Subjects: Diameters; Elastic waves; Engineering; Engineering Fluid Dynamics; Engineering Thermodynamics; Flow velocity; Fluid flow; Fluid- and Aerodynamics; Forced convection; Heat and Mass Transfer; Mass flow rate; Measurement techniques; Pressure transducers; Research Article; Reynolds number; Time constant; Transducers; Unsteady flow; Velocity measurement; Wire
• ISSN: 0723-4864; 1432-1114
• DOI: 10.1007/s00348-024-03779-z

When a pressure wave propagates in a stationary fluid, the fluid flow is accelerated from zero to a certain value. Although hot-wire anemometry is among the most reliable measurement techniques for small-amplitude and high-frequency fluctuations of velocity or mass flow rate (mass flux), few reports on their response to step accelerations from zero velocity exist. In this study, the response of hot-wire anemometry operated in constant temperature mode (HW-CTA) to an accelerated flow with an initial flow velocity, U , to U + Δ u , where Δ u is the increase in flow velocity due to a pressure wave, was investigated. In the experiments, the opening valves generated a pressure wave in a pipe with a radius of 50 mm. The velocity signals measured by HW-CTA and flush-mounted pressure transducer were compared for several values of U and Δ u . A non-negligible dead time and increased time constant were found in the signal measured by HW-CTA when compared with those measured by the pressure transducer for U = 0 , whereas a negligible delay was observed for Re U > 0.2 U > 0.5 m / s . Re U is the wire Reynolds number based on U and the hot-wire diameter. Finally, it was revealed that the sum of the dead time and time constant corresponded to the flow transitions from natural to forced convection. Graphical abstract