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Title: A simulation of liquid motion and heat transfer near the triple contact line

Abstract

This is part of the study to reveal the mechanism of boiling heat transfer especially on high heat flux nucleate boiling. Among various heat transfer mechanisms, heat transfer near triple (three phases of solid, liquid and vapor) contact line draws attention these days. However heat transfer model not including liquid motion does not explain high critical heat flux for well wetting liquid-solid combination. On the other hand, measured macrolayer thickness is so thick that the heat transfer through stationary macrolayer does not explain critical heat flux, either. So, the author has to consider the convection of liquid. The effect of Marangoni convection is examined in this study that induced by local temperature gradient along liquid-vapor interface near the triple contact line. The calculation was carried out for the vicinity of the triple contact line, which includes wedge shaped liquid and solid. The coordinates that translates at the retreating velocity of the contact line was used to simulate the situation without unsteady terms. Since the liquid near the contact line retreats faster by evaporation than the surroundings, the calculation was carried out for a wide range of contact angle. Strong convection induced by the Marangoni effect is observed especially for obtusemore » contact angles. The enhancement of heat transfer rate at the liquid-vapor interface is plotted in Fig. A-2 compared with that calculated when {sigma}{sub T} (temperature coefficient of surface tension) is forced to be zero. When contact angle is less than 90{degree}, the enhancement is negligible. As it increases beyond 90{degree}, the enhancement increases linearly. Heat transfer rate is doubled or more by the Marangoni effect for a contact angle of 135. {sigma}{sub T}h{sub lg}/{nu}{alpha} (h{sub lg}: latent heat, {nu}: kinetic viscosity of liquid, and {alpha}: heat transfer coefficient at liquid-vapor interface) and the ratio of sensitive to latent heats c(T{sub w}-T{sub s})/h{sub lg} are found to be predominant dimensionless groups.« less

Authors:
Publication Date:
Research Org.:
Kanagawa Univ., Yokohama (JP)
OSTI Identifier:
20030480
Resource Type:
Conference
Resource Relation:
Conference: 5th ASME/JSME Thermal Engineering Joint Conference, San Diego, CA (US), 03/14/1999--03/19/1999; Other Information: 1 CD-ROM. Operating system required: Windows i386(tm), i486(tm), Pentium (R) or Pentium Pro, MS Windows 3.1, 95, or NT 3.51, 8 MB RAM, MacIntosh and Power MacIntosh with a 68020 or greater processor, System software version 7.1, 3.5 MB RAM (5 MB for PowerMac) 6 MB available hard-disk space, Unix; PBD: 1999; Related Information: In: Proceedings of the 5th ASME/JSME thermal engineering joint conference, [3600] pages.
Country of Publication:
United States
Language:
English
Subject:
42 ENGINEERING; HEAT TRANSFER; NUCLEATE BOILING; TRIPLE POINT; MASS TRANSFER; EVAPORATION; AUGMENTATION

Citation Formats

Haramura, Yoshihiko. A simulation of liquid motion and heat transfer near the triple contact line. United States: N. p., 1999. Web.
Haramura, Yoshihiko. A simulation of liquid motion and heat transfer near the triple contact line. United States.
Haramura, Yoshihiko. Thu . "A simulation of liquid motion and heat transfer near the triple contact line". United States.
@article{osti_20030480,
title = {A simulation of liquid motion and heat transfer near the triple contact line},
author = {Haramura, Yoshihiko},
abstractNote = {This is part of the study to reveal the mechanism of boiling heat transfer especially on high heat flux nucleate boiling. Among various heat transfer mechanisms, heat transfer near triple (three phases of solid, liquid and vapor) contact line draws attention these days. However heat transfer model not including liquid motion does not explain high critical heat flux for well wetting liquid-solid combination. On the other hand, measured macrolayer thickness is so thick that the heat transfer through stationary macrolayer does not explain critical heat flux, either. So, the author has to consider the convection of liquid. The effect of Marangoni convection is examined in this study that induced by local temperature gradient along liquid-vapor interface near the triple contact line. The calculation was carried out for the vicinity of the triple contact line, which includes wedge shaped liquid and solid. The coordinates that translates at the retreating velocity of the contact line was used to simulate the situation without unsteady terms. Since the liquid near the contact line retreats faster by evaporation than the surroundings, the calculation was carried out for a wide range of contact angle. Strong convection induced by the Marangoni effect is observed especially for obtuse contact angles. The enhancement of heat transfer rate at the liquid-vapor interface is plotted in Fig. A-2 compared with that calculated when {sigma}{sub T} (temperature coefficient of surface tension) is forced to be zero. When contact angle is less than 90{degree}, the enhancement is negligible. As it increases beyond 90{degree}, the enhancement increases linearly. Heat transfer rate is doubled or more by the Marangoni effect for a contact angle of 135. {sigma}{sub T}h{sub lg}/{nu}{alpha} (h{sub lg}: latent heat, {nu}: kinetic viscosity of liquid, and {alpha}: heat transfer coefficient at liquid-vapor interface) and the ratio of sensitive to latent heats c(T{sub w}-T{sub s})/h{sub lg} are found to be predominant dimensionless groups.},
doi = {},
journal = {},
number = ,
volume = ,
place = {United States},
year = {1999},
month = {7}
}

Conference:
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