2002
DOI: 10.1016/s0894-1777(02)00201-7
|View full text |Cite
|
Sign up to set email alerts
|

Effect of acoustic cavitation on boiling heat transfer

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
3
1
1

Citation Types

0
9
0

Year Published

2004
2004
2015
2015

Publication Types

Select...
9
1

Relationship

0
10

Authors

Journals

citations
Cited by 51 publications
(11 citation statements)
references
References 6 publications
0
9
0
Order By: Relevance
“…The engineering communities are in fact divided across this line, and researchers studying heat transfer seldom interact with their fellows investigating cavitation. Heat transfer is infrequently studied in the presence of cavitation, and the existing studies are mostly concerned with ultrasonic cavitation [2][3][4][5][6][7][8][9]. This is surprising since it is frequently argued that the formation of two-phase flow is commonly associated with significant heat transfer enhancement.…”
Section: Introductionmentioning
confidence: 99%
“…The engineering communities are in fact divided across this line, and researchers studying heat transfer seldom interact with their fellows investigating cavitation. Heat transfer is infrequently studied in the presence of cavitation, and the existing studies are mostly concerned with ultrasonic cavitation [2][3][4][5][6][7][8][9]. This is surprising since it is frequently argued that the formation of two-phase flow is commonly associated with significant heat transfer enhancement.…”
Section: Introductionmentioning
confidence: 99%
“…the improvement of critical heat flux [41][42][43][44][45] and increment of heat transfer coefficient [46]. Various kinds of mechanism for cavitation enhancement of pool boiling heat transfer have been proposed e.g.…”
Section: Pool Boiling Heat Transfermentioning
confidence: 99%
“…According to several authors, this is still due to acoustic cavitation, which helps the creation and growth of the bubbles, whereas their oscillations enable to create microstreaming and local agitation near the surfaces to sweep them away [20,[33][34][35][36]. But part of this explanation was called into question [37] because heat transfer was not enhanced at saturated liquid temperature as it should have been.…”
Section: Boilingmentioning
confidence: 99%