Experimental investigation of surfactants adding effect on the value of the critical heat flux during pool boiling of nanofluids


Тип публикации: доклад, тезисы доклада, статья из сборника материалов конференций

Конференция: 34th Siberian Thermophysical Seminar Dedicated to the 85th Anniversary of Academician A. K. Rebrov, STS 2018; Novosibirsk; Novosibirsk

Год издания: 2018

Идентификатор DOI: 10.1088/1742-6596/1105/1/012057

Аннотация: The influence of different surfactants on the pool boiling of water and water-based nanofluid was experimentally investigated. The concentrations of xanthan gum and polyacrylamide, which were used as surfactants, were varied from 10 mg/l to 200 mg/l. The concentration of silicon dioxide nanoparticles of 25 nm diameter was equal to Показать полностью0.1 vol. %. The dependences of the value of the critical heat flux on the concentrations of the surfactants were obtained as a result of the experiments. It was shown, that both xanthan gum and polyacrylamide increase the critical heat flux. The increase in critical heat flux value for water with polyacrylamide relative to the clear water was 61%, and for water with xanthan gum was 32%. The increase in critical heat flux values for nanofluids with polyacrylamide and with xanthan gum relative to the nanofluids without surfactants were 36% and 13%, respectively, and relative to clear water were 263% and 200%, respectively.

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Журнал: Journal of Physics: Conference Series

Выпуск журнала: 1105

Номера страниц: 012057

Издатель: Institute of Physics Publishing


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