Boiling from liquid drops impact on a heated wall

被引：113
作者：
Liang, Gangtao [1 ,2 ]
Shen, Shengqiang [1 ]
Guo, Yali [1 ]
Zhang, Jili [2 ]
机构：
[1] Dalian Univ Technol, Sch Energy & Power Engn, Key Lab Ocean Energy Utilizat & Energy Conservat, Minist Educ, Dalian 116024, Peoples R China
[2] Dalian Univ Technol, Sch Civil Engn, Dalian 116024, Peoples R China
来源：
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER | 2016年 / 100卷
基金：
中国国家自然科学基金; 中国博士后科学基金;
关键词：
Drop impact; Heated wall; Boiling; Rebound; Spread; LEIDENFROST TEMPERATURE; WATER DROPLET; HOT WALLS; DYNAMIC-BEHAVIOR; SURFACE; DEFORMATION; COLLISION; IMPINGEMENT; ATOMIZATION; EVAPORATION;
D O I：
10.1016/j.ijheatmasstransfer.2016.04.061
中图分类号：
O414.1 [热力学];
学科分类号：
摘要：
With aid of high-speed imaging, boiling phenomena near the Leidenfrost point from a single liquid drop impact on a heated solid wall were identified, including reflection rebound, explosive rebound and explosive detachment. Wall temperature was ranging in 182-384 degrees C, and water, butanol, ethanol and 5.21% NaCl solution were adopted as the fluids due to their different properties. Transitions in the three boiling phenomena were determined concerning effects of Weber number and wall temperature, respectively. For the process of reflection rebound, the maximum spread factor and resident time of the drop are independent of wall temperature. With an increment in Weber number, the maximum spread factor rises, while its effect on the resident time is minor. Empirical correlations were acquired to predict the maximum spread factor and its corresponding dimensionless time as well as the dimensionless resident time. Moreover, formation of the central liquid jet was observed using the NaCl solution drop, which was interpreted by bubble entrainment with violent nucleating. Finally, preliminary discussions regarding drop detaching time in the explosive detachment process were undertaken. Results revealed that the drop detaching time decreases with Weber number, and wall temperature also can affect it. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：48 / 57
页数：10
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