Thermofluid Characterization of Nanofluid Spray Cooling Combining Phase Doppler Interferometry with High-Speed Visualization and Time-Resolved IR Thermography

• Autor(a) principal: Figueiredo, Miguel
• Data de Publicação: 2020
• Outros Autores: Marseglia, Guido, Moita, Ana S., Panão, Miguel R. O., Ribeiro, Ana P. C., Medaglia, Carlo M., Moreira, António L. N.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10316/105930; https://doi.org/10.3390/en13225864
• topic: nanofluids; spray cooling; heat transfer; thermophysical properties; spray characterization

Spray impingement on smooth and heated surfaces is a highly complex thermofluid phenomenon present in several engineering applications. The combination of phase Doppler interferometry, high-speed visualization, and time-resolved infrared thermography allows characterizing the heat transfer and fluid dynamics involved. Particular emphasis is given to the use of nanofluids in sprays due to their potential to enhance the heat transfer mechanisms. The results for low nanoparticle concentrations (up to 1 wt.%) show that the surfactant added to water, required to stabilize the nanofluids and minimize particle clustering, a ects the spray’s main characteristics. Namely, the surfactant decreases the liquid surface tension leading to a larger wetted area and wettability, promoting heat transfer between the surface and the liquid film. However, since lower surface tension also tends to enhance splash near the edges of the wetted area, the gold nanospheres act to lessen such disturbances due to an increase of the solutions’ viscosity, thus increasing the heat flux removed from the spray slightly. The experimental results obtained from this work demonstrate that the maximum heat convection coe cients evaluated for the nanofluids can be 9.8% to 21.9% higher than those obtained with the base fluid and 11.5% to 38.8% higher when compared with those obtained with DI water.