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Evelyn N. Wang. Tow, Emily Winona Massachusetts Institute of Technology. Dept. of Mechanical Engineering. Massachusetts Institute of Technology. Department of Mechanical Engineering 2012-12-13T18:51:45Z 2012-12-13T18:51:45Z 2012 2012 http://hdl.handle.net/1721.1/75682 820009994 Thesis (S.B.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2012. Cataloged from PDF version of thesis. Includes bibliographical references (p. 59). Flow boiling is important in energy conversion and thermal management due to its potential for very high heat fluxes. By improving understanding of the conditions leading to bubble departure, surfaces can be designed that increase heat transfer coefficients in flow boiling. Bubbles were visualized during subcooled nucleate flow boiling of water on a surface of variable wettability. Images obtained from the videos were analyzed to find parameters influencing bubble size at departure. A model was developed relating the dimensions of the bubble at departure to its upstream and downstream contact angles based on a rigid-body force balance between momentum and surface tension and assuming a skewed truncated spherical bubble shape. Both experimental and theoretical results predict that bubble width and height decrease with increasing flow speed and that the width increases with the equilibrium contact angle. The model also predicts that the width and height increase with the amount of contact angle hysteresis and that the height increases with equilibrium contact angle, though neither of these trends were clearly demonstrated by the data. Several directions for future research are proposed, including modifications to the model to account for deviations of the bubbles from the assumed geometry and research into the parameters controlling contact angle hysteresis of bubbles in a flow. Additionally, observations support that surfaces with periodically-varying contact angle may prevent film formation and increase the heat transfer coefficients in both film and pool boiling. by Emily W. Tow. S.B. 63 p. eng Massachusetts Institute of Technology M.I.T. theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission. See provided URL for inquiries about permission. http://dspace.mit.edu/handle/1721.1/7582 Mechanical Engineering. Bubble behavior in subcooled flow boiling on surfaces of variable wettability Thesis application/pdf Publication unknown unknown <Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="42181180-a426-4bd1-a544-b9b65aa76ae1"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Bubble behavior in subcooled flow boiling on surfaces of variable wettability</Title> <PublishedIn> <Publication> </Publication> </PublishedIn> <PublicationDate>2012</PublicationDate> <Authors> <Author> <DisplayName>Tow, Emily Winona</DisplayName> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Massachusetts Institute of Technology</DisplayName> <OrgUnit /> </Publisher> </Publishers> <License>http://dspace.mit.edu/handle/1721.1/7582</License> <Keyword>Mechanical Engineering.</Keyword> <Abstract>Flow boiling is important in energy conversion and thermal management due to its potential for very high heat fluxes. By improving understanding of the conditions leading to bubble departure, surfaces can be designed that increase heat transfer coefficients in flow boiling. Bubbles were visualized during subcooled nucleate flow boiling of water on a surface of variable wettability. Images obtained from the videos were analyzed to find parameters influencing bubble size at departure. A model was developed relating the dimensions of the bubble at departure to its upstream and downstream contact angles based on a rigid-body force balance between momentum and surface tension and assuming a skewed truncated spherical bubble shape. Both experimental and theoretical results predict that bubble width and height decrease with increasing flow speed and that the width increases with the equilibrium contact angle. The model also predicts that the width and height increase with the amount of contact angle hysteresis and that the height increases with equilibrium contact angle, though neither of these trends were clearly demonstrated by the data. Several directions for future research are proposed, including modifications to the model to account for deviations of the bubbles from the assumed geometry and research into the parameters controlling contact angle hysteresis of bubbles in a flow. Additionally, observations support that surfaces with periodically-varying contact angle may prevent film formation and increase the heat transfer coefficients in both film and pool boiling.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication>