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Effect of Magnetic Fields on the Boiling Heat Transfer Characteristics of Nanofluids

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Abstract

The main focus of the present study is to investigate the effect of magnetic fields on the pool boiling heat transfer characteristics on the cylindrical surface of nanofluids. The nanofluids with suspended \(\hbox {TiO}_{2}\) nanoparticles in the base fluid refrigerant R141b are used as the working fluid. Effects of magnetic field strength, nanoparticle concentration, and boiling pressure on the pool boiling heat transfer coefficient and the boiling bubble characteristics are considered. In this study, magnetic fields with strengths of \(5.0\times 10^{-4}\,\hbox {T}\), \(7.5\times 10^{-4}\,\hbox {T}\), and \(10.0\times 10^{-4}\,\hbox {T}\) are applied to exert a force on the boiling surface with permanent magnets. According to the experimental results, it is found that the magnetic fields have a significant effect on the pool boiling heat transfer enhancement with a maximum enhancement of 27.91 %.

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Abbreviations

A :

Surface area (\(\hbox {m}^{2}\))

I :

Input current (A)

q :

Heat flux (\(\hbox {kW}{\cdot }\hbox {m}^{-2}\))

\(T_{\mathrm{f}}\) :

Fluid temperature (\(^{\circ }\hbox {C}\))

h :

Heat transfer coefficient (\(\hbox {kW}\!\cdot \!\hbox {m}^{-2}\!\cdot ^{\circ }\!\hbox {C}^{-1}\))

Q :

Heat transfer rate (kW)

V :

Input voltage (V)

\(T_{\mathrm{s}}\) :

Surface temperature (\(^{\circ }\hbox {C}\))

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Acknowledgments

The author would like to express their appreciation to the Excellent Center for Sustainable Engineering (ECSE) of the Srinakharinwirot University (SWU) for providing financial support for this study.

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Authors and Affiliations

  1. Thermo-Fluids and Heat Transfer Enhancement Lab. (TFHT), Department of Mechanical Engineering, Faculty of Engineering, Srinakharinwirot University, 63 Rangsit-Nakhornnayok Rd., Ongkharak, Nakhorn-Nayok, 26120, Thailand

    Paisarn Naphon

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Naphon, P. Effect of Magnetic Fields on the Boiling Heat Transfer Characteristics of Nanofluids. Int J Thermophys 36, 2810–2819 (2015). https://doi.org/10.1007/s10765-015-1993-1

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  • DOI: https://doi.org/10.1007/s10765-015-1993-1

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