Enhancing Boiling Heat Transfer on a Superheated Surface by Surfactant-Laden Droplets.

Abstract

Boiling, one of the most common phase-change heat transfer methods, is widely used in nuclear power plants, spacecraft, integrated circuits, and other situations, where rapid and efficient heat transfer is crucial. However, boiling heat transfer is efficient only in a specific surface temperature range when a droplet impacts a superheated surface. Here, we enhance the boiling heat transfer and extend this temperature range by adding a tiny amount of surfactant. We find that surfactants can weaken the Kelvin effect of boiling bubbles, and thus reduce the onset of boiling driven temperature and significantly enhance the maximum vaporization rate of the droplet effectively. In particular, different from previous studies, we find that the surfactants at lower concentrations can increase the Leidenfrost temperature of the droplets. All the above effects jointly expand the temperature range of effective boiling heat transfer. This study sheds new light on the role of surfactants in the boiling process and offers a new medium to promote heat-transfer applications.