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|Title:||Thermofluid Characterization of Nanofluid Spray Cooling Combining Phase Doppler Interferometry with High-Speed Visualization and Time-Resolved IR Thermography||Authors:||Figueiredo, Miguel
Moita, Ana S.
Panão, Miguel R. O.
Ribeiro, Ana P. C.
Medaglia, Carlo M.
Moreira, António L. N.
|Keywords:||nanofluids; spray cooling; heat transfer; thermophysical properties; spray characterization||Issue Date:||2020||Publisher:||MDPI||Project:||project n 030171 financed by LISBOA-01-0145-FEDER-030171/PTDC/EME-SIS/30171/2017
project UTAP-EXPL/CTE/0064/2017, financiado no âmbito do Projeto 5665—Parcerias Internacionais de Ciência e Tecnologia, UT Austin Programme
|Serial title, monograph or event:||Energies||Volume:||13||Issue:||22||Abstract:||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.||URI:||http://hdl.handle.net/10316/105930||ISSN:||1996-1073||DOI:||10.3390/en13225864||Rights:||openAccess|
|Appears in Collections:||I&D ADAI - Artigos em Revistas Internacionais|
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