Natural convection heat transfer was investigated between water and a mushroom-shaped particle, under transient conditions, with various initial temperature differences. Convective heat transfer coefficients (h) were observed to decrease over time due to equilibration, resulting in reduced driving force. In all cases, the average value of h was significantly higher for heating than for cooling. In most cases, h increased significantly with increasing initial temperature difference. When results at the same initial temperature difference were compared, h was higher for the higher temperature ranges. Correlations were developed between Nusselt, Rayleigh, and Fourier numbers.
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Alhamdan et al. (1990) studied this question.