Advances in Heat Transfer, Vol. 20 by James P. Hartnett, Thomas F. Irvine (Eds.)

By James P. Hartnett, Thomas F. Irvine (Eds.)

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Thus small bubbles coexist with large bubbles in this region. In the high heat flux region, bubble generation is so vigorous that coalesced bubbles prevail all over the heating surface at any inclination angle. Especially at an inclination angle larger than 150", large elongated bubbles generate continuously and cover almost the whole heating surface. The surface of the elongated bubble pulsates irregularly, which means the vigorous evaporation from the base of the bubble. B . EFFECTOF SURFACE INCLINATION The heat-transfer coefficient (Y is plotted against the inclination angle w for selected heat fluxes in Fig.

24; plotting ct versus AR for two different heat fluxes. The data of Ishibashi and Nishikawa [57] agree well with those of Chernobyl'skii and Tananaiko [%I. In the coalesced bubble region, the frequency of bubble emission is considered the controlling factor for the heat transfer. Figure 25 shows the of a coalesced bubble against the heat flux q. 97 mm. The same dependency of Nc1)on q , as given by Eq. (89), is also found for ethanol, provided that the heat flux is less than a certain level. For heat flux beyond this level, however, the emission frequency is reduced far below that estimated by Eq.

94). The emission frequency of coalesced bubble N ( l ) included in Eq. (94) was measured for water, sodium oleate aqueous solution, saponin aqueous solution, and ethanol. The data are correlated in terms of heat flux, clearance, and physical properties, as shown in Fig. '/W h. 174 X bubble region in saturated boiling. C. THEORETICAL CONSIDERATIONS The heat-transfer characteristics in the coalesced bubble region are analyzed here on the basis of a simple model. An one-dimensional model is assumed, as illustrated in Fig.

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