Nanofluids: Synthesis, Heat Conduction, and Extension
Nanofluids: Synthesis, Heat Conduction, and Extension
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DOI：
10.1115/1.3056597
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发表时间：
2009-03
影响因子：
--
通讯作者：
Liqiu Wang;Xiaohao Wei
中科院分区：
文献类型：
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作者：
Liqiu Wang;Xiaohao Wei
采用化学溶液法合成了8种微结构可控的纳米流体，建立了纳米流体宏观导热理论。通过CSM，我们可以很容易地改变和操纵纳米流体的微结构，通过调整合成参数。我们的理论表明，纳米流体中的热传导是一个双相滞后型，而不是假设和常用的傅立叶热传导。由于两相的耦合传导，纳米流体热传导中可能出现热波，甚至可能出现共振现象。这种波和共振是电导率增强的原因。我们的理论还将纳米流体概括为热波流体，其中热传导可以支持热波。我们将橄榄油浸泡在蒸馏水中，形成一种新型的热波流体，它可以支持比所有报道的纳米流体更强的热波和共振，因此通过添加一些电导率比水低得多的橄榄油，可以显著提高水的电导率（高达153.3%）。
We synthesize eight kinds of nanofluids with controllable microstructures by a chemical solution method (CSM) and develop a theory of macroscale heat conduction in nanofluids. By the CSM, we can easily vary and manipulate nanofluid microstructures through adjusting synthesis parameters. Our theory shows that heat conduction in nanofluids is of a dual-phase-lagging type instead of the postulated and commonly used Fourier heat conduction. Due to the coupled conduction of the two phases, thermal waves and possibly resonance may appear in nanofluid heat conduction. Such waves and resonance are responsible for the conductivity enhancement. Our theory also generalizes nanofluids into thermal-wave fluids in which heat conduction can support thermal waves. We emulsify olive oil into distilled water to form a new type of thermal-wave fluids that can support much stronger thermal waves and resonance than all reported nanofluids, and consequently extraordinary water conductivity enhancement (up to 153.3%) by adding some olive oil that has a much lower conductivity than water.