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Influence of heat-transfer surface morphology on boiling-heat-transfer performance

Heat and Mass Transfer volume 58, pages 1303–1318 (2022)Cite this article

Abstract

In order to explore boiling-heat-transfer performances for different surface morphologies, a boiling model was established via the volume-of-fluid (VOF) method. Four kinds of micron-scale pit and protrusion heat-transfer surfaces were designed, and these surfaces on boiling-heat-transfer performance were explored. Additionally, the temperature, heat-transfer coefficient, phase-volume fraction, and flow-velocity distribution of each heat-exchange surface were used to find an optimal structure. When the heat-transfer surface temperature was lower than 378 K, the truncated-cone-pit and cylindrical-pit structures exhibited the best heat transfer capacity due to shorter nucleation time. With an increase of heat-exchange surface temperature in the cylindrical-pit structure, film boiling occurs because of the small space between the microstructures, and the heat-transfer capacity decreases sharply. The film boiling that occurs in the truncated-cone-pit structure is due to the narrow outlet. When the heat-transfer surface temperature is higher than 378 K, the truncated-cone-protrusion structure shows the highest heat-transfer coefficient and, correspondingly, the lowest heat-transfer surface temperature.

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Acknowledgements

This work was funded by National Natural Science Foundation of China [Grant No. 51406070], Natural Science Foundation of Jiangsu Province of China [Grant No. BK20140548], Natural Science Foundation of the Jiangsu Higher Education Institutions of China [Grant No. 14KJB470001], and A Project of the Priority Academic Program Development of Jiangsu Higher Education Institutions.

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  1. School of Automotive and Traffic Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, China

    RenDa He, ZhiMing Wang & Fei Dong

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  1. RenDa He
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Correspondence to Fei Dong.

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He, R., Wang, Z. & Dong, F. Influence of heat-transfer surface morphology on boiling-heat-transfer performance. Heat Mass Transfer 58, 1303–1318 (2022). https://doi.org/10.1007/s00231-022-03179-1

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