Heat transfer characteristics of Marangoni condensation for ethanol–water mixtures on a horizontal plate
Heat transfer characteristics of Marangoni condensation for ethanol–water mixtures on a horizontal plate
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DOI：
10.1016/j.ijheatmasstransfer.2015.07.017
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发表时间：
2015-11
影响因子：
5.2
通讯作者：
Yong Li;Jinshi Wang;F. Shao;N. Chen;Junjie Yan
中科院分区：
文献类型：
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作者：
Yong Li;Jinshi Wang;F. Shao;N. Chen;Junjie Yan
实验研究了乙醇-水混合物在水平表面上的Marangoni冷凝传热特性。采用刮水器清除冷凝表面的冷凝水。在时间序列凝结过程中，引入特征时间对其进行评价。特征时间从雨刷刷通过冷凝表面中心开始，到冷凝液保持稳定状态结束，在此过程中雨刷不工作。结果表明，特征时间随初始汽面温差的增大而减小，随乙醇蒸气浓度的增大而略有增大。时间序列换热系数随汽面温差和乙醇蒸气浓度的增大而减小。随着初始汽面温差的减小，时间序列换热系数减小，特征曲线变陡。
In this study, the heat transfer characteristics of Marangoni condensation for ethanol–water mixtures on a horizontal surface were investigated experimentally. A wiper was adopted to remove the condensate on the condensing surface. During the time-series condensation process, a characteristic time was introduced to evaluate it. The characteristic time started with the wiper brushing through the center of the condensing surface and ended when the condensate stayed in a stable state, and the wiper did not work in this process. The results indicated that the characteristic time decreased with the increase in the initial vapor-to-surface temperature difference and increased slightly with the increase in the ethanol vapor concentration as a whole. Moreover, the time-series heat transfer coefficient decreased with the increase in vapor-to-surface temperature difference and ethanol vapor concentration. As the initial vapor-to-surface temperature difference decreased, the time-series heat transfer coefficient decreased and the characteristic curve became steeper.