4.7 Article

Effects of SiO2 nanoparticles on pool boiling heat transfer characteristics of water based nanofluids in a cylindrical vessel

期刊

POWDER TECHNOLOGY
卷 327, 期 -, 页码 79-88

出版社

ELSEVIER SCIENCE BV
DOI: 10.1016/j.powtec.2017.12.046

关键词

Pool boiling; SiO2 nanoparticles; Heat transfer coefficient; Critical heat flux; Wettability

资金

  1. Foundation for Innovative Research Groups of the National Natural Science Foundation of China [51421063]
  2. Science Creative Foundation for Distinguished Young Scholars in Heilongjiang [JC2016009]
  3. Science Creative Foundation for Distinguished Young Scholars in Harbin [2014RFYXJ004]
  4. Fundamental Research Funds for the Central Universities [HIT. BRETIV. 201315]

向作者/读者索取更多资源

Boiling heat transfer is widely used in energy power equipment, while the poor thermal property conventional fluids cannot meet the increase of heat transfer demand. The addition of nanoparticles into base fluids can modify the properties of base fluids and is a potential way to improve heat transfer characteristics. In present work, amorphous SiO2 nanoparticles with an average size of 98 nm were synthesized via Stober process. And they were added into water with different mass fractions to investigate the pool boiling heat transfer characteristics. The heat transfer coefficient and critical heat flux were analyzed. Results show that the heat transfer coefficient of all fluids increases rapidly in the natural convective region but then rises gradually in the nucleate boiling region. Moreover, owing to the deposition of SiO2 nanoparticles, the heat transfer coefficients of SiO2-H2O nanofluids are lower than that of the base fluid and reduce as the concentration increase. On the other hand, because of the wettability improvement of the heating wire surface caused by the deposition of SiO2 nanoparticles, the critical heat fluxes of nanofluids are higher than that of the base fluid. When the concentration is 0.081%, the critical heat flux achieves a peak improvement of approximately 68.8%. (C) 2017 Elsevier B.V. All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据