Influence of microstructure geometry on pool boiling at superhydrophobic surfaces

被引:27
作者
Searle, Matthew [1 ]
Emerson, Preston [1 ]
Crockett, Julie [1 ]
Maynes, Daniel [1 ]
机构
[1] Brigham Young Univ, Dept Mech Engn, 435 Crabtree Bldg, Provo, UT 84602 USA
基金
美国国家科学基金会;
关键词
Superhydrophobic surface; Pool boiling; Microstructure; Film boiling; Rib patterned; Post patterned; THERMAL TRANSPORT; WATER; WETTABILITY;
D O I
10.1016/j.ijheatmasstransfer.2018.07.044
中图分类号
O414.1 [热力学];
学科分类号
摘要
Periodically patterned superhydrophobic surfaces with rectangular rib and circular post arrays were utilized as heat transfer surfaces in a boiling apparatus with the water pool undergoing saturated pool boiling. The surface microstructures were geometrically defined by cavity fraction (the ratio of projected cavity area to surface area), pitch (the center to center distance between microfeatures), and feature height. Surface heat flux and surface superheat, the difference between the heated surface and the pool saturation temperature, were measured for each surface. Ten different micropatterned surfaces with post or rib geometries were considered with cavity fraction varying from 0.5 to 0.98, pitch varying from 8 to 40 pm, and microfeature height at 4 pm or 15 pm. The surface heat flux was measured across a range of surface superheats spanning 2-38 K. It is demonstrated for the first time that the transition from nucleate boiling to film boiling on rib patterned surfaces depends strongly on the cavity fraction. Increasing the microstructure height from 4 pm to 15 pm modestly increases the transition temperature. Nucleate boiling is more suppressed on post patterned surfaces than on rib patterned surfaces. Further, the rib structured surfaces exhibit a sudden transition from nucleate to film boiling while the post structured surfaces exhibit a gradual transition, with the vapor film growing slowly across the surface. Once stable film boiling is reached, the surface microstructure negligibly influences the heat flux for all surfaces. (C) 2018 Elsevier Ltd. All rights reserved.
引用
收藏
页码:772 / 783
页数:12
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