ISSN: 2349-5162

JETIREXPLORE- Search Thousands of research papers



Published in:

Volume 6 Issue 3
March-2019
eISSN: 2349-5162

Unique Identifier

JETIRAH06050

Page Number

294-298

Share This Article


Title

HEAT TRANSFER IMPROVEMENT IN POOL BOILING BY MEASUREMENT OF CONTACT ANGLE OF DROP ON HORIZONTAL SURFACE

ISSN

2349-5162

Cite This Article

"HEAT TRANSFER IMPROVEMENT IN POOL BOILING BY MEASUREMENT OF CONTACT ANGLE OF DROP ON HORIZONTAL SURFACE ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 3, page no.294-298, March-2019, Available :http://www.jetir.org/papers/JETIRAH06050.pdf

Abstract

The heat transfer can be enhanced by dissolving small amount of surfactant in pure water. It changes the condition of behaviour of the boiling phenomenon. The initial motto behind this experiment is to find out the effects of optimum concentration of surfactant on the heat transfer rate of pure water without any abnormalities. In this experiment Sodium Laureth Sulphate (SLS) used as additives in pure water. The boiling behaviour (bubble nucleation, growth and departure) was recorded by video camera. The boiling curves q Vs. (Tw-Tsat) for different concentrations of additives in pure water was obtained. From experiment, the heat transfer coefficient for pure water with and without surfactants were calculated and compared. The results of this experiment showed that the addition of additives (SLS) in pure water can improve the heat transfer in boiling. Also the behaviour of bubble and the mechanism of heat transfer for the additive solution are quite different those from of pure water. To study the effect of wettability on a surface, it is essential to measure the contact angle. Wettability will be increases if the contact angle becomes lower and result in enhancement of heat transfer. Also if the wettability is less the contact angle will be greater than 900 and it reduces heat transfer. The heat transfer coefficient is improved with the surface which had a water contact angle close to either 00 to 900. Hence it promotes the heat transfer.

Key Words

Contact angle, Surfactant, Boiling and Heat Transfer.

Cite This Article

"HEAT TRANSFER IMPROVEMENT IN POOL BOILING BY MEASUREMENT OF CONTACT ANGLE OF DROP ON HORIZONTAL SURFACE ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 3, page no. pp294-298, March-2019, Available at : http://www.jetir.org/papers/JETIRAH06050.pdf

Publication Details

Published Paper ID: JETIRAH06050
Registration ID: 199394
Published In: Volume 6 | Issue 3 | Year March-2019
DOI (Digital Object Identifier):
Page No: 294-298
ISSN Number: 2349-5162

Download Paper

Preview Article

Download Paper




Cite This Article

"HEAT TRANSFER IMPROVEMENT IN POOL BOILING BY MEASUREMENT OF CONTACT ANGLE OF DROP ON HORIZONTAL SURFACE ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 3, page no. pp294-298, March-2019, Available at : http://www.jetir.org/papers/JETIRAH06050.pdf




Preview This Article


Downlaod

Click here for Article Preview

Download PDF

Downloads

00034

Print This Page

Current Call For Paper