The influence of surfactant and ultrasonic processing on improvement of stability and heat transfer coefficient of CuO nanoparticles in the pool boiling

The present experimental research studied the effects of SDS surfactant (Sodium Dodecyl Sulfate) and ultrasonic waves on the performance and stability of CuO nanoparticles fluid. CuO solution (deionized water-based) used to increase the boiling heat transfer coefficient. Boiling heat transfer coefficient of fluid increases by the addition of nanoparticles into the fluid, but due to the instability of nanoparticles by increasing temperature and time, nanoparticles are precipitated on the heat transfer surface, leading to a reduction in the boiling heat transfer coefficient. To overcome this challenge, two conventional methods were employed including the addition of SDS surfactant (0.05, 0.07 and 0.09 Wt%), and ultrasonic radiation (with 30%, 60%, and 90% of power). The results indicated that the highest enhancement of boiling heat transfer coefficient was achieved 38.93% at nanoparticles concentration of 0.125% along with ultrasonic radiation. Then, by adding of 0.05 wt% surfactant to the solution, the lowest enhancement is obtained 20.11%. (C) 2020 Elsevier Ltd. All rights reserved.