期刊
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
卷 97, 期 -, 页码 308-317出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.ijheatmasstransfer.2016.02.041
关键词
Cooling effectiveness; Droplet; Impact; Heat transfer; Recede; Spread; Textured surface
资金
- National Research Foundation of Korea (NRF) Grant - Korea government (MSIP) [2014R1A2A2A01006186]
- NRF (National Research Foundation of Korea) Grant - Korean Government (Global Ph.D. Fellowship Program) [NRF-2013032658]
- National Research Foundation of Korea [2014R1A2A2A01006186, 2013H1A2A1032658, 22A20152813260] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
This article reports the dynamic wetting behavior during spreading and receding phases and the heat transfer characteristics for impinging droplets on heated textured surfaces. In particular, the present study suggests newly the modified equations of the total thermal energy absorbed by droplet and the cooling effectiveness for textured surfaces with consideration of three different wetting states: non-wetting, partial-wetting and total-wetting states. Captured images by using the high-speed cameras were analyzed to examine the influence of impact Weber number, surface temperature, and texture area fraction. It was found that for the textured surfaces, the maximum contact diameter of impinged droplet decreased owing to decrease in the surface energy. At increased surface temperatures, the maximum contact diameters slightly increased and the maximum recoil diameters decreased because of change in liquid viscosity. For the textured surfaces, the cooling effectiveness increased with the Weber number and its change substantially depended on the wetting state. In case of the total-wetting state, the cooling effectiveness increased with the texture area fraction, because of change in liquid-solid interface area. It shows that the control of wetting state would be important in heat transfer of an impinging droplet on solid surface. (C) 2016 Elsevier Ltd. All rights reserved.
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