Determination of the boiling enhancement mechanism caused by surfactant addition to water
- Univ. of Texas, Arlington, TX (United States). Dept. of Mechanical and Aerospace Engineering
In the present investigation, boiling heat transfer coefficients are measured for an electrically heated 390-{micro}m, platinum wire immersed in saturated water, and in water mixed with three different concentrations of sodium dodecyl sulfate (an anionic surfactant). The addition of a surfactant to water is known to enhance boiling heat transfer. A recently developed photographic/laser Doppler anemometry measurement technique is used to quantify the vapor volumetric flowrate departing from the wire during the boiling process. The volumetric flowrate data are combined with results from additional analyses to determine the overall contributions to the total heat flux from three nucleate boiling heat transfer mechanisms. Comparisons are made to determine which heat transfer mechanisms are affected by the surfactant addition, and thus, which mechanisms promote boiling enhancement.
- OSTI ID:
- 435784
- Report Number(s):
- CONF-951135--; ISBN 0-7918-1755-5
- Country of Publication:
- United States
- Language:
- English
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