日本語フィールド
著者:Hirofumi Arima, Nobuhiko Matsuo, Keita Shigyou, Akio Okamoto, Yasuyuki Ikegami題名:Convective Boiling Heat Transfer Enhancement by Microgrooves in Plate Evaporator発表情報:Proceedings of the ASME/JSME 2011 8th Thermal Engineering Joint Conference
AJTEC2011, March 13-17, 2011, Honolulu, Hawaii, USAキーワード:概要:抄録:In this experimental study, we investigate the enhancement
of heat transfer in ammonia on a new plate evaporator whose
surface is configured with microgrooves. The microgrooves
have a depth of 30 μm and a width of 200 μm. The local boiling
heat transfer coefficients were measured on the evaporator. To
compare the heat transfer characteristics of the evaporator, the
local boiling heat transfer coefficient on a flat surface and on
two microgrooved surfaces—one vertical and one horizontal to
the direction of the ammonia flow—were measured at different
ranges of mass flux (2–7.5 kg/m2s), heat flux (10–20 kW/m2),
and saturation pressure (0.7–0.9 MPa). The results show that
the local boiling heat transfer coefficient of the horizontal and
vertical microgrooved surfaces was larger than that of a flat
surface. In particular, the horizontal microgrooved surface had
the best heat transfer coefficient.英語フィールド
Author:Hirofumi Arima, Nobuhiko Matsuo, Keita Shigyou, Akio Okamoto, Yasuyuki IkegamiTitle:Convective Boiling Heat Transfer Enhancement by Microgrooves in Plate EvaporatorAnnouncement information:Proceedings of the ASME/JSME 2011 8th Thermal Engineering Joint Conference
AJTEC2011, March 13-17, 2011, Honolulu, Hawaii, USAAn abstract:In this experimental study, we investigate the enhancement
of heat transfer in ammonia on a new plate evaporator whose
surface is configured with microgrooves. The microgrooves
have a depth of 30 μm and a width of 200 μm. The local boiling
heat transfer coefficients were measured on the evaporator. To
compare the heat transfer characteristics of the evaporator, the
local boiling heat transfer coefficient on a flat surface and on
two microgrooved surfaces—one vertical and one horizontal to
the direction of the ammonia flow—were measured at different
ranges of mass flux (2–7.5 kg/m2s), heat flux (10–20 kW/m2),
and saturation pressure (0.7–0.9 MPa). The results show that
the local boiling heat transfer coefficient of the horizontal and
vertical microgrooved surfaces was larger than that of a flat
surface. In particular, the horizontal microgrooved surface had
the best heat transfer coefficient.