화학공학소재연구정보센터
International Journal of Heat and Mass Transfer, Vol.90, 323-338, 2015
Flow boiling and critical heat flux in horizontal channel with one-sided and double-sided heating
This study explores flow boiling of FC-72 along a 5-mm high by 2.5-mm wide rectangular channel that is fitted with top and bottom heating walls. By activating one wall at a time, the opposing influences of gravity are examined for inlet velocities from 0.11 to 2.02 m/s. Results for top wall and bottom wall heating are then compared to those for double-sided heating. For top wall heating, high speed video imaging proves gravity effects are dominant at low velocities, accumulating vapor along the heated wall and resulting in low critical heat flux (CHF) values. For bottom wall heating, buoyancy aids in vapor removal and liquid replenishment of the heated wall, resulting in higher CHF values. Higher velocities result in fairly similar interfacial behavior for top wall and bottom wall heating, and double-sided heating exhibiting greater symmetry between interfacial behaviors along the opposite walls. Overall, CHF values for all three configurations converge to one another above 1.5 m/s. This convergence is clearly the result of high inertia negating the influence of gravity. It is shown that interfacial instability theory provides an effective means for assessing the influence of velocity on CHF for top wall versus bottom wall heating. For top wall heating, a stable interface at low velocities causes vapor accumulation against the top wall resulting in very low CHF. Instability theory shows that top wall heating becomes unstable above 1.03 m/s, allowing liquid contact with the wall and improved wall cooling. For bottom wall heating, the interface is always unstable and favorable for liquid contact. Instability theory also shows that inertia dwarfs gravity around 1.5 m/s, where critical wavelengths for top wall and bottom wall heating converge. Convergence of the CHF values for top wall and bottom wall heating also occurred at a similar value. (C) 2015 Elsevier Ltd. All rights reserved.