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Experimental Study of Enhanced Boiling Heat Transfer with Suction

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Abstract

In this paper, the tested chip was directly immersed in subcooled (ΔTsub = 3 K) FC-72 for boiling heat transfer, and an experimental apparatus with suction tube was designed. A smooth silicon chip with the dimension of 10 × 10 × 0.5 mm3 (length × width × thickness) was used as a heater. The effects of inner diameter of suction tube (D = 2.2, 5.5 and 9.6 mm) and the distance from the suction tube inlet to the tested chip surface (H = 1, 3 and 5 mm) on boiling heat transfer performance were explored. For comparison, experiment without suction on a smooth surface was also conducted. The experimental results showed that the suction boiling has a significant heat transfer enhancement compared with the traditional pool boiling without suction. The suction tube with the diameter of 5.5 mm has the best boiling heat transfer performance, and then 9.6 mm followed by 2.2 mm under the same variables, and the suction distance of 1 mm shows the largest heat transfer enhancement. The heat transfer coefficient (HTC) increases with the decrease of the distance from the suction tube inlet to the tested heating surface. At D = 5.5 mm and H = 1 mm, the maximum critical heat flux (CHF) increased by 39.22% compared with pool boiling without suction, while the maximum CHF increased to 33.4 W·cm−2, and the maximum HTC increased by 79.77% compared with pool boiling without suction, while the maximum HTC increased to 1.093W·cm−2·K−1. The mechanism of the enhancement of the boiling heat transfer performance is attributed to that the liquid supplement is enhanced and the bubbles departure velocity is accelerated due to the local low pressure and shear lift force generated by the suction.

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Abbreviations

A :

Projected area of heated surface (m2)

b :

Width of chip (mm)

CHF:

Critical heat flux (W·m-2)

D :

Diameter of suction tube,(mm)

F :

Net force (N)

F x :

Force in x direction (N)

F sx :

Surface tension force in x direction (N)

F i :

Latent heat (J/kg)

F qs :

Quasi-steady drag force (N)

F dx :

Unsteady drag force in x direction (N)

F y :

Force in y direction (N)

F sy :

Surface tension force in y direction (N)

F dy :

Unsteady drag force in y direction (N)

F sl :

Shear lift force (N)

F b :

Buoyancy (N)

F cp :

Contact pressure force (N)

F h :

Hydrodynamic pressure force (N)

HTC/h :

Heat transfer coefficient (W·m-2·K-1))

H :

The distance from the suction tube inlet to the tested chip surface, (mm)

I :

Heating current (A)

L :

Length of chip (mm)

ONB:

Onset of nucleate boiling

q :

Heat flux (W·m-2)

T f :

Liquid temperature (K)

T sat :

Saturated temperature (K)

T w :

Surface temperature (K)

ΔT sa t :

Wall superheat (K)

ΔT sub :

Subcooling temperature (K)

U :

Heating voltage (V)

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Acknowledgements

This work is supported by the Basic Research Project of Shenzhen Knowledge Innovation Program (No.JCYJ20180306170627132), National Natural Science Foundation of China (No.51976163, 51636006, 51961135102), Young Elite Scientists Sponsorship Program by CAST (No.2018QNRC001), Natural Science Basic Research Plan in Shaanxi Province of China (No.2019JQ-597), China Postdoctoral Science Foundation funded project (No.2019M663708), ESA-CMSA Joint Boiling Project(No.TGMTYY00-RW-05-1.00), and Shaanxi Creative Talents Promotion Plan-Technological Innovation Team (No.2019TD-039).

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Authors and Affiliations

  1. Shenzhen Research Institute, Xi’an Jiaotong University, Shenzhen, Guangdong, 518057, P.R. China

    Yonghai Zhang

  2. School of Chemical Engineering and Technology, Xi’an Jiaotong University, Xi’an, Shaanxi, 710049, P.R. China

    Yonghai Zhang, Wanbo Liu, Bin Liu, Xintong Yu & Jinjia Wei

  3. Key Laboratory of Multiphase Flow in Power Engineering, Xi’an Jiaotong University, Xi’an, Shaanxi, 710049, P.R. China

    Jinjia Wei

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Zhang, Y., Liu, W., Liu, B. et al. Experimental Study of Enhanced Boiling Heat Transfer with Suction. Microgravity Sci. Technol. 33, 39 (2021). https://doi.org/10.1007/s12217-021-09880-w

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