Effect of T-shaped micro-fins on pool boiling heat transfer performance of surfaces

Abstract

The saturated pool boiling heat transfer performance on the surface of T-shaped micro-fins was investigated with deionized water as working medium. Ten different T-shaped micro-fins surfaces were fabricated by machining method and the pool boiling experiments were carried out. By comparing the influence of varios parameters on the boiling heat transfer performance, the results showed that reducing the width of upper fin, increasing the gap or height of upper fin can improve the boiling heat transfer coefficient. With the increase of the width of the lower fins, the boiling heat transfer performance showed a different trend, that is, it increased at first and then decreased. The maximum boiling heat transfer coefficient of the surface S1 to the smooth surface was 184.7%. The visualization results showed that the merging of bubbles on the outside of the channel surface could strengthen the vertical and horizontal replenishment of the liquid to dry spot in the channel, thereby delaying the occurrence of critical heat flux and effectively reducing the wall temperature. The simplified semi-analytical model to determine the total heat flux of the micro channeal was proposed, which provided a heat flux prediction with an error of ± 40%.