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Journal of Applied Fluid Mechanics، جلد ۱۵، شماره ۱، صفحات ۱۳۹-۱۵۱
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عنوان انگلیسی Enhancing Pool Boiling Heat Transfer by Structured Surfaces– A Lattice Boltzmann Study
چکیده انگلیسی مقاله The structured surface-enhanced pool boiling process and associated heat transfer enhancement characteristics are numerically investigated by using the pseudopotential multiphase flow lattice Boltzmann (LB) model coupled finite difference method (FDM). In the current study, the effects of different microstructure geometries(square structures, triangular serrated structures, triangular-raised structures) and varying spacing in triangular-raised structures (d = 0, 22, 44, 66, 88, 110 l.u. (lattice units)) on boiling heat transfer (BHT) characteristics and bubble dynamics behavior are studied in detail. The results showed that microstructure can accelerate bubble nucleation. Among the three microstructures, the heat transfer performance of triangular-raised structures was significantly better than that of square and triangular serrated structures in the nucleate boiling (Ja number is 0.124-0.145). The oscillation and deformation of bubbles led to the lateral migration of bubbles, the continuous nucleation of small bubbles. The phenomenon of re-wetting of heating surface occurred in the process of bubble migration, necking, deformation and detachment was found, which enhances heat transfer in nucleate boiling. At the same time, the growth, oscillation and detachment of bubbles also perturb the liquid and enhance the natural convection around the bubbles.Therefore the main BHT mechanism of nucleate boiling on the three kinds of structured surface is the combined action of transient heat conduction and micro-convection. The variation of the spacing between microstructures showed an important effect on the BHT performance of the heating surface and the generation of activated nucleation sites in the nucleate boiling. Triangular-raised structures can enhance transient heat conduction and micro-convection, with the strongest enhancement effect at d = 66 l.u when the Ja number is 0.124.
کلیدواژه‌های انگلیسی مقاله Boiling, Structured surface, Bubble dynamics, Lattice Boltzmann method
نویسندگان مقاله Y. Huang |
School of Mechanical and Electrical Engineering, Nanchang University, Nanchang 330031, China

Y. Tian |
Institute of Energy and Sustainable Development (IESD), School of Engineering and Sustainable Development, De Montfort University, Leicester LE1 9BH, England, UK

J. Lei |
School of Mechatronics Engineering, Nanchang University, Nanchang, Jiangxi, 330031, China

J. Lei |
School of Mechatronics Engineering, Nanchang University, Nanchang, Jiangxi, 330031, China

J. Lei |
School of Mechatronics Engineering, Nanchang University, Nanchang, Jiangxi, 330031, China

Y. Zhang |
School of Mechanical and Electrical Engineering, Nanchang University, Nanchang 330031, China

نشانی اینترنتی https://www.jafmonline.net/article_1906_79657230b9bcb6db5379c7bc26a35e77.pdf
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