Critical Heat Flux by High Velocity Liquid Flow in Narrow Rectangular Channel

2008 ◽  
Author(s):  
Hisashi Sakurai ◽  
Yasuo Koizumi ◽  
Hiroyasu Ohtake
Keyword(s):  
Heat Transfer ◽  
Heat Flux ◽  
Critical Heat Flux ◽  
High Speed ◽  
Rectangular Channel ◽  
Video Camera ◽  
Jet Flow ◽  
Heat Transfer Surface ◽  
Bubble Behavior ◽  
Film Type

Experiments of critical heat flux of extremely thin-fast plate jet film sub-cooled flow were conducted. The extremely thin-fast film-type jet of sub-cooled water was erupted into a stagnant pool. The heat transfer is augmented by the fast jet flow on the heat transfer surface. Vapor generated on the surface is easily taken away from the surface by the fast jet flow and leaves upward from the surface. The static head of water in the pool depress down the fast film-type jet flow on to the heat transfer surface and may collapse the vapor film that is formed between the heat transfer surface and the fast film flow. All these combine to have the possibility to improve the critical heat flux. In the experiments, the liquid sub-cooling was in the range of 30 ∼ 70 K. The thickness of the jet film was 0.2 mm and 0.5 mm. The width of the jet film was 2 mm. The velocity of the erupting jet film was 5.0 ∼ 32 m/s. The heat transfer surface was 2.0 × 2.0 mm heated electrically. The heat transfer surface was placed on the bottom of the pool. The fast-thin film jet was erupted on the bottom of the pool parallel to the heat transfer surface. Bubble behavior generated on the heat transfer surface was recorded by a high speed video camera at 10,000 frames/s. The highest critical heat flux obtained up to now is 3.2 × 107 W/m2. The analytical model of the critical heat flux for the present flow system will be presented.

scholarly journals CHF Phenomena by Photographic Study of Boiling Behavior due to Transient Heat Inputs

2012 ◽  
Vol 2012 ◽  
pp. 1-12 ◽  
Author(s):  
Jongdoc Park ◽  
Katsuya Fukuda ◽  
Qiusheng Liu
Keyword(s):  
Heat Transfer ◽  
Heat Flux ◽  
High Speed ◽  
Video Camera ◽  
Nucleate Boiling ◽  
Horizontal Cylinder ◽  
Heat Transfer Process ◽  
Film Boiling ◽  
Bubble Behavior ◽  
Camera System

The transient boiling heat transfer characteristics in a pool of water and highly wetting liquids such as ethanol and FC-72 due to an exponentially increasing heat input of various rates were investigated using the 1.0 mm diameter experimental heater shaped in a horizontal cylinder for wide ranges of pressure and subcooling. The trend of critical heat flux (CHF) values in relation to the periods was divided into three groups. The CHF belonging to the 1st group with a longer period occurs with a fully developed nucleate boiling (FDNB) heat transfer process. For the 2nd group with shorter periods, the direct transition to film boiling from non boiling occurs as an explosive boiling. The direct boiling transition at the CHF from non-boiling regime to film boiling occurred without a heat flux increase. It was confirmed that the initial boiling behavior is significantly affected by the property and the wettability of the liquid. The photographic observations on the vapor bubble behavior during transitions to film boiling were performed using a high-speed video camera system.

Subcooled Boiling of Surfactant Solutions

2000 ◽  
Author(s):  
G. Hetsroni ◽  
M. Gurevich ◽  
A. Mosyak ◽  
R. Rozenblit ◽  
L. P. Yarin
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Transfer Coefficient ◽  
High Speed ◽  
Heated Surface ◽  
Pure Water ◽  
Video Camera ◽  
Subcooled Boiling ◽  
Bubble Behavior ◽  
Boiling Hysteresis

Abstract During subcooled boiling of pure water and water with cationic surfactants, the motion of bubbles and the temperature of the heated surface were recorded by both a high-speed video camera and an infrared radiometer. The results show that the bubble behavior and the heat transfer mechanism for the surfactant are quite different from those of clear water. Bubbles formed in Habon G solutions were much smaller man those in water and the surface was covered with them faster. Boiling hysteresis is found for degraded solutions. Dependencies of heat transfer coefficient for various solutions were obtained and compared. The boiling curves of surfactant are quite different from the boiling curve of pure water. Experimental results demonstrate that the heat transfer coefficient of the boiling process can be enhanced considerably by the addition of a small amount of Habon G. The experiments show that the limitations of the ER technique with respect to frequency response are outweighed by its unique capacity to measure wall temperature distribution with high spatial resolution over an area encompassing many nucleation sites and over long periods.

Single Phase and Flow Boiling Heat Transfer of Water and Ethanol in a Mini-Channel Array

2010 ◽  
Author(s):  
M. W. Alnaser ◽  
K. Spindler ◽  
H. Mu¨ller-Steinhagen
Keyword(s):  
Heat Transfer ◽  
Heat Flux ◽  
High Speed ◽  
Single Phase ◽  
Flow Boiling ◽  
Video Camera ◽  
Local Heat ◽  
Transfer Coefficients ◽  
Heat Transfer Coefficients ◽  
High Speed Video Camera

A test rig was constructed to investigate flow boiling in an electrically heated horizontal mini-channel array. The test section is made of copper and consists of twelve parallel mini-channels. The channels are 1 mm deep, 1 mm wide and 250 mm long. The test section is heated from underneath with six cartridge heaters. The channels are covered with a glass plate to allow visual observations of the flow patterns using a high-speed video-camera. The wall temperatures are measured at five positions along the channel axis with two resistance thermometers in a specified distance in heat flow direction. Local heat transfer coefficients are obtained by calculating the local heat flux. The working fluids are deionised water and ethanol. The experiments were performed under near atmospheric pressure (0.94 bar to 1.2 bar absolute). The inlet temperature was kept constant at 20°C. The measurements were taken for three mass fluxes (120; 150; 185 kg/m2s) at heat fluxes from 7 to 375 kW/m2. Heat transfer coefficients are presented for single phase forced convection, subcooled and saturated flow boiling conditions. The heat transfer coefficient increases slightly with rising heat flux for single phase flow. A strong increase is observed in subcooled flow boiling. At high heat flux the heat transfer coefficient decreases slightly with increasing heat flux. The application of ethanol instead of water leads to an increase of the surface temperature. At the same low heat flux flow boiling heat transfer occurs with ethanol, but in the experiments with water single phase heat transfer is still dominant. It is because of the lower specific heat capacity of ethanol compared to water. There is a slight influence of the mass flux in the investigated parameter range. The pictures of a high-speed video-camera are analysed for the two-phase flow-pattern identification.

Flow Behavior and Flow Boiling Heat Transfer in Thin-Rectangular Mini-Channels

2008 ◽  
Author(s):  
Yasuo Koizumi ◽  
Hiroyasu Ohtake ◽  
Tomonari Yamada
Keyword(s):  
Heat Transfer ◽  
Heat Flux ◽  
Flow Pattern ◽  
Critical Heat Flux ◽  
Boiling Heat Transfer ◽  
Annular Flow ◽  
Flow Channel ◽  
Heat Transfer Surface ◽  
Liquid Slug ◽  
Flux Condition

Boiling heat transfer of thin-rectangular channels of the width of 10 mm has been examined. The height of the flow channel was in a range from 0.6 mm to 0.4 mm. Experimental fluid was water. Bubbly flow, slug flow, semi annular flow and annular flow were observed. The flow pattern transition agreed well with the Baker flow pattern map for the usual sized flow path. The critical heat flux was lower than the value of the usual sized flow channel. The Koizumi and Ueda method predicted well the trend of the critical heat flux of the present experiments. At the critical heat flux condition, the heat transfer surface was covered by liquid slug, a large bubble pushed away the liquid slug, a dry area was formed on the heat transfer surface and then liquid slug came around to cover the heat transfer surface again. This process repeated rapidly. Following this observation, a heat transfer surface temperature calculation model at the critical heat flux condition was proposed. The calculated result re produced the experimental result.

EFFECT OF HEAT-TRANSFER SURFACE STRUCTURE ON CRITICAL HEAT FLUX

2012 ◽  
Vol 24 (3) ◽  
pp. 181-196
Author(s):  
Hitoshi Asano ◽  
Kei Kawasaki ◽  
Nobuyuki Takenaka
Keyword(s):  
Heat Transfer ◽  
Heat Flux ◽  
Surface Structure ◽  
Critical Heat Flux ◽  
Heat Transfer Surface

Study on Critical Heat Flux of High Velocity Liquid Flow

2007 ◽  
Author(s):  
Hisashi Sakurai ◽  
Yasuo Koizumi ◽  
Hiroyasu Ohtake
Keyword(s):  
Heat Transfer ◽  
Heat Flux ◽  
Critical Heat Flux ◽  
Flow Rate ◽  
High Velocity ◽  
Film Flow ◽  
Flow Boiling ◽  
Flow Channel ◽  
Heat Transfer Surface ◽  
Flat Channel

Critical heat flux experiments of subcooled, thin, and high-velocity water flow were performed. The test flow channel was rectangular. The width of the flow channel was 2 mm and the height was 0.5 mm or 0.2 mm. The heat transfer surface was 2 mm × 2 mm. At the low heat flux, tinny bubbles were formed at the downstream part of the test heating surface. As the heat flux was increased, the bubble diameter increased and the coalescence of bubbles occurred. Then, the coalesced bubbles grew larger to cover the whole area of the heat transfer surface. Finally, the dried area appeared at the downstream end of the heat transfer surface to cause the critical heat flux condition. The critical heat flux was considerably higher than that of the subcooled flow boiling for the usual-size pipe as well as those of the saturated and the subcooled pool nucleate boiling. As the flow rate was increased, the period between the onset of boiling and the critical heat flux occurrence became narrow. The critical heat flux in the present experiments where the heat transfer surface was located at the just downstream of the flat channel outlet was considerably larger than those in the previous experiments where the heat transfer surface was located at the outlet end of the flat channel or the upstream of the outlet. By producing a fast jet along the surface and providing enough space for generated bubbles to leave from the surface, the critical heat flux was considerably augmented. Critical heat fluxes obtained in the present experiments were in in-between of the correlations for the flowing-upward film flow and for the flowing-downward film flow. The increasing trend for the flow rate was similar to that of the correlations.

High Speed Imaging of Bubble Interface Motion in a Tapered Microgap

2020 ◽  
Author(s):  
Aranya Chauhan ◽  
Satish G. Kandlikar
Keyword(s):  
Heat Transfer ◽  
Heat Flux ◽  
Heat Transfer Coefficient ◽  
Transfer Coefficient ◽  
Critical Heat Flux ◽  
High Speed ◽  
Pool Boiling ◽  
Phase Flow ◽  
Two Phase ◽  
Interface Motion

Abstract The current industrial trend requires development of efficient heat dissipation systems. A tapered microgap on the heater surface provides an efficient pool boiling heat transfer technique in dissipating large heat fluxes. This study is focused on capturing the high-speed images of bubble nucleation, growth and expansion processes. The interface velocities are estimated by tracking the interface of the growing bubble. The insight into interface motion will help in estimating the magnitude of the expanding force and predicting the pressure recovery effect during two-phase flow in the gap. The expansion force helps in establishing high flow rates resulting in high heat transfer coefficient (HTC) and critical heat flux (CHF) values. The effect of design parameters such as taper angle and height of the microgap on the bubble growth patterns are evaluated. The results show that the bubbles are nucleated and are then confined in the narrow gap. The tapered configuration propels the leading bubble interface in the flow direction and eventually the entire bubble in that direction. The bubble motion causes liquid to enter from the narrow region of the microgap. This effect, combined with the pressure recovery resulting from the two-phase flow in the expanding section of the microgap provides a bubble pumping mechanism. This configuration results in improving both the critical heat flux and heat transfer coefficient during pool boiling.

Subcooled Nucleate Boiling of Alumina Nanofluid With/Without n-Butanol as Surfactant

2013 ◽  
Author(s):  
Leping Zhou ◽  
Longting Wei ◽  
Xiaoze Du
Keyword(s):  
Heat Transfer ◽  
Heat Flux ◽  
High Speed ◽  
Heated Surface ◽  
Jet Flow ◽  
Nucleate Boiling ◽  
Wall Region ◽  
Al2o3 Nanoparticles ◽  
Nanoparticle Deposition ◽  
Alumina Nanofluid

Nucleate boiling process in nanofluids is important because of its potential in enhanced heat transfer. However, it is difficult to observe the boiling phenomenon due to the indistinct image. In this investigation, stable nanofluids was prepared by α-Al2O3 nanoparticles, 30 nm in diameter, and ultrapure water. The bubble behaviors in water were observed by high-speed CCD camera. Unique bubble sweeping phenomenon, existing in the upper and/or lower part of the heated wire, emerged due to the existence of nanoparticles. The experiment shows that the bubble-top jet flow phenomenon only exists when the small bubble returned to the heated surface, which demonstrates that it was the vertical Marangoni convection along the bubble interface that induced the jet flow. Meanwhile, flocculent clustering of nanoparticles can be observed to swirl at the bubble-bottom for low-concentration nanofluid, when the heat flux was relatively small. The SEM images of the nanoparticle deposition layers indicated increased thermocapillarity, but it seemed to delay the detachment of small bubbles from the heated surface. While n-butanol was included as surfactant, it promoted the nanoparticle deposition for low heat flux condition. The bubble behaviors were consistent with those of pure fluids and no bubble circling phenomenon was observed. The boiling curves were then depicted for alumina nanofluid with or without n-butanol. The boiling heat transfer in water was enhanced with increasing nanoparticle concentration. The boiling curves shifted right when increased the surfactant concentration in the nanofluid. It appeared that the surfactant-induced inhibited bubble growth and enhanced nanoparticle clustering in the near-wall region were the main reason for the shifting.

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