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|Title:||Experimental investigations of flow boiling heat transfer and pressure drop in straight and expanding microchannels - A comparative study||Authors:||Balasubramanian, K.
Heat transfer performance
Two-phase pressure drop
|Issue Date:||Dec-2011||Citation:||Balasubramanian, K., Lee, P.S., Jin, L.W., Chou, S.K., Teo, C.J., Gao, S. (2011-12). Experimental investigations of flow boiling heat transfer and pressure drop in straight and expanding microchannels - A comparative study. International Journal of Thermal Sciences 50 (12) : 2413-2421. ScholarBank@NUS Repository. https://doi.org/10.1016/j.ijthermalsci.2011.07.007||Abstract:||Flow boiling experiments were conducted in straight and expanding microchannels with similar dimensions and operating conditions. Deionized water was used as the coolant. The test vehicles were made from copper with a footprint area of 25 mm × 25 mm. Microchannels having nominal width of 300 μm and a nominal aspect ratio of 4 were formed by wire cut Electro Discharge Machining process. The measured surface roughness (Ra) was about 2.0 μm. To facilitate easier comparison with the straight microchannels and also to simplify the method of fabrication, the expanding channels were formed with the removal of fins at selected location from the straight microchannel design, instead of using a diverging channel. Tests were performed on both the microchannels over a range of mass fluxes, heat fluxes and an inlet temperature of 90 °C. It was observed that the two-phase pressure drop across the expanding microchannel heat sink was significantly lower as compared to its straight counterpart. The pressure drop and wall temperature fluctuations were seen reduced in the expanding microchannel heat sink. It was also noted that the expanding microchannel heat sink had a better heat transfer performance than the straight microchannel heat sink, under similar operating conditions. This phenomenon in expanding microchannel heat sink, which was observed in spite of it having a lower convective heat transfer area, is explained based on its improved flow boiling stability that reduces the pressure drop oscillations, temperature oscillations and hence partial dry out. © 2011 Elsevier Masson SAS. All rights reserved.||Source Title:||International Journal of Thermal Sciences||URI:||http://scholarbank.nus.edu.sg/handle/10635/60250||ISSN:||12900729||DOI:||10.1016/j.ijthermalsci.2011.07.007|
|Appears in Collections:||Staff Publications|
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