Pool boiling of a dilute emulsion: Surfactant effect on heat transfer

J. P. Proper; F. A. Kulacki

doi:10.1016/j.icheatmasstransfer.2021.105586

Pool boiling of a dilute emulsion: Surfactant effect on heat transfer

J. P. Proper, F. A. Kulacki

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Abstract

We report measurements of boiling heat transfer in a dilute emulsion in the presence of a surfactant on an upward facing flat surface. The emulsion comprises FC 72 droplets in water with Tween 20 as the surfactant at 0, 10, 60 and 100 ppm by volume. Boiling data for the emulsion without surfactant confirms previously observed trends, with an increase in heat transfer coefficient occurring near 80 °C. Boiling with the surfactant does not produce an enhancement of the heat transfer coefficient in both aqueous surfactant mixtures and emulsions with surfactant. Laser diffraction imaging shows that emulsions with different volume fractions of the disperse component have different particle size distributions from the same emulsification process. Mixtures with the surfactant tend to have a tighter particle size distribution with a mean diameter of 2 μm. The similarity of boiling behavior for mixtures of water with Tween 20 and the emulsion with surfactant suggests that the boiling behavior is characterized mostly by interface chemistry unique to the surfactant than to the effect of droplet size distribution.

Original language	English (US)
Article number	105586
Journal	International Communications in Heat and Mass Transfer
Volume	128
DOIs	https://doi.org/10.1016/j.icheatmasstransfer.2021.105586
State	Published - Nov 1 2021

Bibliographical note

Funding Information:
This study greatly benefited from the generosity of Prof. Cari Dutcher and S. Narayan and T. Nuemiller of the Department of Mechanical Engineering for assistance in characterization of our emulsions. Portions of this work were conducted in the Minnesota Nano Center, which is supported by the National Science Foundation through the National Nano Coordinated Infrastructure Network , Award No. NNCI -1542202 . Additional thanks is due to the generosity of Ivanhoe Industries Inc. for providing the Tween 20 used in our experiments.

Funding Information:
This study greatly benefited from the generosity of Prof. Cari Dutcher and S. Narayan and T. Nuemiller of the Department of Mechanical Engineering for assistance in characterization of our emulsions. Portions of this work were conducted in the Minnesota Nano Center, which is supported by the National Science Foundation through the National Nano Coordinated Infrastructure Network, Award No. NNCI -1542202. Additional thanks is due to the generosity of Ivanhoe Industries Inc. for providing the Tween 20 used in our experiments.

Publisher Copyright:
© 2021 Elsevier Ltd

Keywords

Dilute emulation
FC-72
Heat transfer coefficient
Pool boiling
Surfactant

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10.1016/j.icheatmasstransfer.2021.105586

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title = "Pool boiling of a dilute emulsion: Surfactant effect on heat transfer",

abstract = "We report measurements of boiling heat transfer in a dilute emulsion in the presence of a surfactant on an upward facing flat surface. The emulsion comprises FC 72 droplets in water with Tween 20 as the surfactant at 0, 10, 60 and 100 ppm by volume. Boiling data for the emulsion without surfactant confirms previously observed trends, with an increase in heat transfer coefficient occurring near 80 °C. Boiling with the surfactant does not produce an enhancement of the heat transfer coefficient in both aqueous surfactant mixtures and emulsions with surfactant. Laser diffraction imaging shows that emulsions with different volume fractions of the disperse component have different particle size distributions from the same emulsification process. Mixtures with the surfactant tend to have a tighter particle size distribution with a mean diameter of 2 μm. The similarity of boiling behavior for mixtures of water with Tween 20 and the emulsion with surfactant suggests that the boiling behavior is characterized mostly by interface chemistry unique to the surfactant than to the effect of droplet size distribution.",

keywords = "Dilute emulation, FC-72, Heat transfer coefficient, Pool boiling, Surfactant",

author = "Proper, {J. P.} and Kulacki, {F. A.}",

note = "Funding Information: This study greatly benefited from the generosity of Prof. Cari Dutcher and S. Narayan and T. Nuemiller of the Department of Mechanical Engineering for assistance in characterization of our emulsions. Portions of this work were conducted in the Minnesota Nano Center, which is supported by the National Science Foundation through the National Nano Coordinated Infrastructure Network , Award No. NNCI -1542202 . Additional thanks is due to the generosity of Ivanhoe Industries Inc. for providing the Tween 20 used in our experiments. Funding Information: This study greatly benefited from the generosity of Prof. Cari Dutcher and S. Narayan and T. Nuemiller of the Department of Mechanical Engineering for assistance in characterization of our emulsions. Portions of this work were conducted in the Minnesota Nano Center, which is supported by the National Science Foundation through the National Nano Coordinated Infrastructure Network, Award No. NNCI -1542202. Additional thanks is due to the generosity of Ivanhoe Industries Inc. for providing the Tween 20 used in our experiments. Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",

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T2 - Surfactant effect on heat transfer

AU - Proper, J. P.

AU - Kulacki, F. A.

N1 - Funding Information: This study greatly benefited from the generosity of Prof. Cari Dutcher and S. Narayan and T. Nuemiller of the Department of Mechanical Engineering for assistance in characterization of our emulsions. Portions of this work were conducted in the Minnesota Nano Center, which is supported by the National Science Foundation through the National Nano Coordinated Infrastructure Network , Award No. NNCI -1542202 . Additional thanks is due to the generosity of Ivanhoe Industries Inc. for providing the Tween 20 used in our experiments. Funding Information: This study greatly benefited from the generosity of Prof. Cari Dutcher and S. Narayan and T. Nuemiller of the Department of Mechanical Engineering for assistance in characterization of our emulsions. Portions of this work were conducted in the Minnesota Nano Center, which is supported by the National Science Foundation through the National Nano Coordinated Infrastructure Network, Award No. NNCI -1542202. Additional thanks is due to the generosity of Ivanhoe Industries Inc. for providing the Tween 20 used in our experiments. Publisher Copyright: © 2021 Elsevier Ltd

PY - 2021/11/1

Y1 - 2021/11/1

N2 - We report measurements of boiling heat transfer in a dilute emulsion in the presence of a surfactant on an upward facing flat surface. The emulsion comprises FC 72 droplets in water with Tween 20 as the surfactant at 0, 10, 60 and 100 ppm by volume. Boiling data for the emulsion without surfactant confirms previously observed trends, with an increase in heat transfer coefficient occurring near 80 °C. Boiling with the surfactant does not produce an enhancement of the heat transfer coefficient in both aqueous surfactant mixtures and emulsions with surfactant. Laser diffraction imaging shows that emulsions with different volume fractions of the disperse component have different particle size distributions from the same emulsification process. Mixtures with the surfactant tend to have a tighter particle size distribution with a mean diameter of 2 μm. The similarity of boiling behavior for mixtures of water with Tween 20 and the emulsion with surfactant suggests that the boiling behavior is characterized mostly by interface chemistry unique to the surfactant than to the effect of droplet size distribution.

AB - We report measurements of boiling heat transfer in a dilute emulsion in the presence of a surfactant on an upward facing flat surface. The emulsion comprises FC 72 droplets in water with Tween 20 as the surfactant at 0, 10, 60 and 100 ppm by volume. Boiling data for the emulsion without surfactant confirms previously observed trends, with an increase in heat transfer coefficient occurring near 80 °C. Boiling with the surfactant does not produce an enhancement of the heat transfer coefficient in both aqueous surfactant mixtures and emulsions with surfactant. Laser diffraction imaging shows that emulsions with different volume fractions of the disperse component have different particle size distributions from the same emulsification process. Mixtures with the surfactant tend to have a tighter particle size distribution with a mean diameter of 2 μm. The similarity of boiling behavior for mixtures of water with Tween 20 and the emulsion with surfactant suggests that the boiling behavior is characterized mostly by interface chemistry unique to the surfactant than to the effect of droplet size distribution.

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KW - Heat transfer coefficient

KW - Pool boiling

KW - Surfactant

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Pool boiling of a dilute emulsion: Surfactant effect on heat transfer

Abstract

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