Model of Heat Transfor Enhancement Due to Bubbles in Submerged Rectangular Channels

摘要

Enhancement of heat transfer due to slug bubbles passing through a capillary channel submerged into liquid is considered. A model of hydrodynamics is proposed describing the infleunce of the entrance region of the rectangular channel. Different regimes of heat transfer depending on foruther time-values of process: τ_0, t_c=L_c/U_b, T~*=Y~*/U_l, t_b=V/(U_bS) are determined. A physicla mdoel of heat trnasfer takes to account the infleunce of liquid velocity, nonstationary effect of bubbles passing near heater and predominantly infleunce of the thermal layer forming on the low part of the heater. The calculation from this model is shown to provide agreement with experimental data.