Liquid-liquid interfacial instability model for boiling refrigerant transition by pool boiling of immiscible mixtures
Liquid-liquid interfacial instability model for boiling refrigerant transition by pool boiling of immiscible mixtures
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DOI：
10.1016/j.ijheatmasstransfer.2019.118826
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发表时间：
2020
影响因子：
5.2
通讯作者：
O. Kawanami;Kazuki Matsuhiro;Y. Hara;I. Honda;N. Takagaki
中科院分区：
文献类型：
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作者：
O. Kawanami;Kazuki Matsuhiro;Y. Hara;I. Honda;N. Takagaki
使用不互溶液体混合物的沸腾传热是用于在高热流密度下操作的电子设备的创新冷却方法。本文讨论的不互溶液体混合物由密度较高的易挥发液体和密度较低的不易挥发液体组成，如FC-72和水的组合。在容器中使用适当的不混溶液体混合物组成比例进行池沸腾的情况下，加热表面上挥发性较强的液体沸腾，并且随着热通量的增加，挥发性较强的液体达到临界热通量。随后，挥发性较低的液体被挥发性较高的液体取代并移动到加热表面上，并且该液体开始沸腾。这种现象被称为沸腾制冷剂转变（BRT），是不混溶混合物池沸腾的一个重要特征。为了弄清不互溶混合物池沸腾的快速传热现象，采用几种不互溶混合物组合，在不同挥发性较强的液体层高度和不同混合物组成比条件下进行了实验研究。提出了一种基于液-液界面Kelvin-Helmholtz不稳定性的BRT发生模型。实验结果表明，不互溶液体混合物具有独特的传热特性，快速传热的发生取决于易挥发液体的高度，而快速传热后的特性与纯的不易挥发液体的特性相对应。实验结果包括过去文献中的数据与新提出的模型吻合良好。
Boiling heat transfer using immiscible liquid mixtures is an innovative cooling method for electronic devices operated at high heat flux density. Immiscible liquid mixtures discussed here are composed of more-volatile liquid with higher density and less-volatile liquid with lower density such as combination of FC-72 and water. In the case of pool boiling in a vessel using appropriate composed ratio of immiscible liquid mixtures, more-volatile liquid on the heating surface is boiled and as the heat flux increases, the more-volatile liquid reaches the critical heat flux. Subsequently, the less-volatile liquid is replaced with the more-volatile liquid and moves onto the heating surface, and this liquid is started boiling. This phenomenon is called a boiling refrigerant transition (BRT) and is an important feature of pool boiling by immiscible mixtures. To clear the phenomena of BRT in pool boiling by immiscible mixtures, the experiments under the conditions of various heights of more-volatile liquid layer and various mixture composed ratio by using several combinations of immiscible mixtures are carried out. And a new model derived by Kelvin-Helmholtz instability at the liquid-liquid interface is proposed for the occurrence of BRT. The unique heat transfer characteristics of the immiscible liquid mixtures were obtained from the experimental results; occurrence of BRT depends on the height of more-volatile liquid, and the characteristics after BRT is corresponding to the characteristics of pure less-volatile liquid. Experimental results including data from past literatures agreed well with newly proposed model.