| With the rapid development of national economy and continuous improvement in living standards of citizens, indoor air quality was required higher. Consequently low-temperature hot water radiant floor heating came into being, for regulating energy structure and the need of saving energy in buildings. New module(called dry pattern) low-temperature hot water floor radiant heating system studied in the research overcame weakness of wet modus in tradition, enriched radiant floor heating technology, made it perfect and provided new impetus for popularization in our country.Mainly from simulation computation and experimental survey deep-going studied thermal performance of new module low-temperature radiant floor heating system. The strcture peculiarity was that there are grooves in module, the radiant floor heating system putting heat pipes in grooves of module.In the foundation of consult the data in-country and overseas, The research set up the mathematical model for the steady heat-transfer and the unstable heat-transfer. Numerical computation for intermittent the unsteady heat-transfer was used to analysis the the influence on indoor air temperature on that factor such as time, get the high thermal stability of new module low-temperature radiant floor heating. Thermal mathematical model was set up for the stable heat-transfer, The large-scale numerical calculation software ANSYS is to be used to simulate the temperature and the heat flow under different module and the average supply and return tempetature. The research surveyed the technology applied, The correct of mathematical model along with numerical solution is testified in comparison with experimental results. The result told us the heating system could meet the needs of indoor thermal environment fully using lower energy, The results of simulation are arranged in calculation tables and are used in technology applied.This paper also point out this system was feasible in technology and economy, Forsees its approaching application in China, It is a kind of heating system with developing prospects and high value of popularization. |