Influence of the Distance from the Nozzle to the Surface on the Heat Transfer during Boiling under the Conditions of Forced Liquid Flow
T. A. Gubanova1, A. R. Zabirov1,2, I. A. Molotova1, V. A. Ryazantsev1, V. V. Yangov1
1National Research University "Moscow Power Engineering Institute" (MPEI), Moscow, Russia
2Joint Institute for High Temperatures, Moscow, Russia
Keywords: heat transfer, boiling, non-stationary cooling, hardening, submerged jet, distance from the nozzle exit to the cooled sample
Abstract
The results of experimental studies of the process of cooling a zirconium ball in subcooled ethanol under the action of a submerged jet are presented. During the experiments, the degree of subcooling of the cooled liquid and the distance from the nozzle exit to the cooled surface varied. Thermograms of cooling are presented and the influence of the distance between the nozzle and the surface on the duration of cooling and the transition temperature from stable film boiling to intense heat transfer is revealed.
|
