Heat Transfer during Boiling of a Magnetic Fluid in a Magnetic Field on a Horizontal Surface with Single-Point Heat Supply

IF 0.9 Q3 Engineering Surface Engineering and Applied Electrochemistry Pub Date : 2023-09-04 DOI:10.3103/S1068375523040178

A. A. Yanovskii, A. Ya. Simonovskii

引用次数: 1

Abstract—

An experimental study was made of the influence of a homogeneous magnetic field on heat transfer during nucleate boiling of a nanodispersed magnetizable fluid (magnetic fluid) on a horizontal surface with single-point heat supply. The boiling curves were obtained for magnetic fluids with volume concentrations of the solid phase of 12, 8, and 5.5% in magnetic fields ranging from 0.7 to 4.2 kA/m. The curves are nonmonotonic, and the value of the magnetic field intensity at which the heat flux is maximum was determined. It was found that, with an increase in the solid-phase concentration, the effect of the magnetic field on the heat flux increases. Based on the theory of approximate heat transfer during boiling of fluids, an expression was derived that satisfactorily describes the influence of the magnetic field on the heat flux in the nucleate boiling regime.

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

磁流体在水平面上磁场沸腾时的传热及单点供热

摘要研究了均匀磁场对纳米分散可磁化流体(磁性流体)在单点热源水平表面沸腾过程中传热的影响。得到了固相体积浓度分别为12.8和5.5%的磁流体在0.7 ~ 4.2 kA/m范围内的沸腾曲线。曲线是非单调的，并确定了热流最大时的磁场强度值。研究发现，随着固相浓度的增加，磁场对热流密度的影响增大。根据流体沸腾过程的近似传热理论，导出了一个满意地描述了磁场对核沸腾状态下热流密度影响的表达式。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Surface Engineering and Applied Electrochemistry Engineering-Industrial and Manufacturing Engineering

CiteScore

1.60

自引率

22.20%

发文量

期刊介绍： Surface Engineering and Applied Electrochemistry is a journal that publishes original and review articles on theory and applications of electroerosion and electrochemical methods for the treatment of materials; physical and chemical methods for the preparation of macro-, micro-, and nanomaterials and their properties; electrical processes in engineering, chemistry, and methods for the processing of biological products and food; and application electromagnetic fields in biological systems.