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Funct. Mater. 2019; 26 (2): 397-402.

doi:https://doi.org/10.15407/fm26.02.397

Study on boiling heat transfer characteristics of surfactant modified nano-refrigerant

A.Li, M.Hao, P.Liu

Yantai Vocational College, Shandong, China

Abstract: 

In order to study the influence of surfactant concentration on the boiling heat transfer characteristics of nano-refrigerants, a two-step method was used to prepare anionic SDBS-Al2O3/R141b nano-refrigerant with different concentrations of surfactant SDBS (0 wt. %, 0.1 wt. %, 0.2 wt. %, 0.3 wt. %, 0.4 wt. %), and the variation of the boiling heat transfer coefficient was studied. The results show that the average heat transfer coefficient of the saturated boiling zone shows maximum increase of 30.9 % and 22.8 % when the concentration is 0.2 wt. and 0.3 wt. % SDBS, respectively, which can improve the heat transfer properties of the micro-channel.

Keywords: 
surfactant SDBS, boiling heat transfer coefficient.
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