The evaporation coefficient of water: A review
The evaporation coefficient of water: A review
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DOI：
10.1016/s0017-9310(96)00339-0
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发表时间：
1997-08-01
影响因子：
5.2
通讯作者：
Sabir, H
中科院分区：
文献类型：
--
作者：
Eames, IW;Marr, NJ;Sabir, H
对近60年来有关水的蒸发系数的文献进行了整理，并对这些研究的实验方法、结果和结论进行了讨论。水的蒸发系数的报道值从0.1到1不等，尽管许多人试图解释这种巨大的变化，蒸发系数仍然是一个有争议的问题。常被用来解释低蒸发系数的三种解释是。分子结构、气相中的分子碰撞和液相中的传热限制。经过广泛的讨论，它的结论是，分子碰撞和传热的限制可以有相当大的影响实验蒸发率，从而表观蒸发系数。然而，现在看来，分子结构不太可能对这个系数有重大影响。从这一研究中我们得出结论：对于纯水蒸发到只含有水蒸气的空间中，在所有压力和温度条件下，真实蒸发系数为1。(C)1997 Elsevier Science Ltd.
Publications, from the last 60 years, on the evaporation coefficient of water have been collated and the experimental methods, results and conclusions from these investigations are discussed. Reported values of evaporation coefficient of water range from 0.1 to 1 and despite many attempts to explain this large variation the evaporation coefficient is sill a subject of dispute. Three explanations which have often been used to account for low evaporation coefficients are. molecular structure, molecular collision in the vapour phase and heat transfer limitations in the liquid phase. Following an extensive discussion, it is concluded that molecular collision and heat transfer limitations can have a considerable influence on experimental evaporation rates and thus apparent evaporation coefficients. However, it now seems unlikely that molecular structure has a major effect on this coefficient. We conclude From this investigation that for pure water evaporating into a space containing only water vapour, the true evaporation coefficient is unity under all conditions of pressure and temperature. (C) 1997 Elsevier Science Ltd.