IR measurements of heat transfer coefficients and nucleation parameters during saturated nucleate boiling of water–glycerin mixtures

Heat transfer coefficients and nucleation parameters were experimentally measured during saturated nucleate boiling of water–glycerin mixtures on a thin smooth titanium foil. Infrared thermometry was employed to study boiling of water–glycerin mixtures at atmospheric pressure in water mass fraction...

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Published inCase studies in thermal engineering Vol. 32; p. 101917
Main Authors Vajc, Viktor, Može, Matic, Zupančič, Matevž, Šulc, Radek, Golobič, Iztok
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.04.2022
Elsevier
Subjects
Bubble departure diameter
Bubble growth rate
Heat transfer coefficient
Infrared thermometry
Nucleate boiling
Nucleation frequency
Pool boiling
Titanium foil
Water–glycerin mixtures
Nucleation frequency
Water–glycerin mixtures
Titanium foil
Nucleate boiling
Bubble growth rate
Bubble departure diameter
Heat transfer coefficient
Infrared thermometry
Pool boiling
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Summary:Heat transfer coefficients and nucleation parameters were experimentally measured during saturated nucleate boiling of water–glycerin mixtures on a thin smooth titanium foil. Infrared thermometry was employed to study boiling of water–glycerin mixtures at atmospheric pressure in water mass fraction range from 100 % down to 60 % and heat flux range from 0 to 200 kW m−2. Heat transfer coefficients were found to deteriorate with an increase of concentration of glycerin in the boiling mixture. The deterioration was more pronounced for mixtures with lower water mass fraction and for higher heat fluxes. Bubble departure diameters were observed to be weakly dependent on heat flux and independent of composition of the boiling mixture. Nucleation frequencies were found to increase with heat flux and to be inversely proportional to water mass fraction of the boiling mixture. Thermal energy transferred during nucleation of individual bubbles was independent of both heat flux and mixture composition. Values and trends of evaluated parameters suggest that for investigated mixtures and boiling conditions, heat transfer into the liquid phase is more important relative to the transport of latent heat by nucleating bubbles.
ISSN:2214-157X
2214-157X
DOI:10.1016/j.csite.2022.101917