During subcooled boiling of pure water and water with cationic surfactants, the motion of bubbles and the temperatur eof the heated surface were recorded by both a high-speed video camera and an infrared radiometer. The results show that the bubble behavior and the heat transfer mechanism for the surfactant are quite different from those of clear water. Bubbles formed in Habon G solutions were much smaller than those in water and the surface was covered with them faster. Boiling hysteresis is found for degraded solutions. Dependencies of heat transfer coefficient for various slutions were obtained and compared. The boiling curves of surfactant are quite different from the boiling curve of pure water. Experimental results demonstrate that the heat transfer coefficient of the boiling process can be enhanced considerably by the addition of a small amount of Habon G. The experiments show that the limitations of the IR technique with respect to frequency response are outweighed by its unique capacity to measure wall temperature distribution with high spatial reslution over an area encompassing many nucleation sites and over long periods.
展开▼
