Thermal characterization of a heating cylinder under ultrasonic effects

Ultrasonic effects were investigated on the heat transfer characteristics of a vertical cylinder releasing a constant heat flux of 14,150 W/m(2) in distilled water. A triple-frequency ultrasonic transducer was installed at the center of the lateral wall of the cubic test section to emit 40, 80, and 120 kHz ultrasonic waves. The thermal characterization was investigated by varying the distance (5, 10, and 15 cm) between the ultrasonic transducer and the heating surface. The surface temperature of the heater, detected using 12 thin-leaf thermocouples, decreased rapidly because of the ultrasonic effect, leading to an increase in the Nusselt number. An infrared camera and a video camera were used for the visualization and investigation of acoustic streaming and acoustic cavitation. The results showed that ultrasound enhanced heat transfer to the maximum level of 82.4% using 40 kHz waves at a distance of 5 cm. At distances of 10 and 15 cm, 120 kHz ultrasonic waves produced the highest heat transfer enhancement levels of 74.2% and 59.7%, respectively. The heat transfer enhancement ratio decreased with increasing incident angle of the wave beam as well as with the distance between the ultrasonic transducer and the heating surface. The key mechanisms leading to the enhancement of heat transfer in the near and far fields were identified and discussed. Finally, an accurate prediction formula was proposed for the overall heat transfer enhancement ratio, depending on the ultrasonic frequency and distance. (C) 2021 Elsevier Ltd. All rights reserved.

Automated summary

The study found that ultrasound has a significant impact on heat transfer and can improve heat transfer efficiency. The optimal heat transfer enhancement effect of ultrasound varies at different frequencies and distances. The distance between ultrasound waves and the heating surface, as well as the incident angle of the wave beam, can affect the heat transfer enhancement ratio.