文章摘要
王德明,陈爱强,王胜威,刘斌.曲面上纳米流体液滴的蒸发特性[J].包装工程,2023,44(5):57-64.
WANG De-ming,CHEN Ai-qiang,WANG Sheng-wei,LIU Bin.Evaporation Characteristics of Nanofluid Droplets on Curved Surface[J].Packaging Engineering,2023,44(5):57-64.
曲面上纳米流体液滴的蒸发特性
Evaporation Characteristics of Nanofluid Droplets on Curved Surface
  
DOI:10.19554/j.cnki.1001-3563.2023.05.008
中文关键词: 纳米流体  曲面  液滴蒸发  咖啡环
英文关键词: nanofluids  curved surface  droplet evaporation  coffee ring
基金项目:农业农村部农产品贮藏保鲜重点实验室开放基金项目(Kf2021004);CMSA和ESA支持的利用国际空间站空间环境和CSS的综合项目(TGMTYY00–RW–03)
作者单位
王德明 天津商业大学 机械工程学院天津 300000 
陈爱强 天津商业大学 机械工程学院天津 300000 
王胜威 天津商业大学 机械工程学院天津 300000 
刘斌 天津商业大学 机械工程学院天津 300000 
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中文摘要:
      目的 研究曲面上纳米流体在不同基板温度下的蒸发过程,分析蒸发过程中液滴内部的传热和流动特点,揭示其蒸发机理。方法 选用5种不同表面温度(15、30、45、60和75 ℃)的铜半球作为蒸发基板,以含Al2O3纳米颗粒的液滴作为蒸发流体,记录液滴蒸发过程中各参数(接触角、接触三相线和液滴剩余体积)的变化过程,对蒸发后形成的沉积图案进行测量分析。结果 液滴在曲面基板上的蒸发速率大于液滴在平面基板上的蒸发速率;在不同蒸发温度下液滴蒸发模式基本相同,且蒸发过程中接触线均出现了滑移现象,接触角在第2阶段的减小速率更大;随基板温度的升高,咖啡环明显变窄,马兰戈尼数明显增大,蒸发速率加快。结论 曲面基板相对于平面基板加强了液滴内部的对流换热,纳米流体的蒸发模式不受温度和曲率的影响,蒸发后期液滴内部的对流换热效果相较于表面散热效果更加强烈,随基板温度升高,马兰戈尼效应对咖啡环形成的影响加强。
英文摘要:
      The work aims to study the evaporation process of nanofluids on curved surface at different substrate temperature and analyze the heat transfer and flow characteristics of droplets in the evaporation process, to reveal the evaporation mechanism. Five kinds of copper hemispheres with different surface temperature (15, 30, 45, 60 and 75 ℃) were selected as the evaporation substrate, and the droplets containing Al2O3 nanoparticles were used as the evaporation fluid. The variation process of various parameters (contact angle, contact triphase line and residual volume of droplets) in the process of droplet evaporation was recorded, and the deposition patterns formed after evaporation were measured and analyzed. The evaporation rate of droplets on curved substrate was greater than that on planar substrate. At different evaporation temperature, the droplet evaporation modes were basically the same, and the contact lines slipped during the evaporation process, and the reduction rate of contact angle was greater in the second stage. With the increase of substrate temperature, the coffee ring narrowed significantly, the Marangoni number increased obviously, and the evaporation rate accelerated. Therefore, the curved substrate strengthens the convective heat transfer inside the droplet compared with the planar substrate, and nanofluid evaporation patterns are independent of temperature and curvature. The convective heat transfer effect inside the droplet in the later stage of evaporation is stronger than the surface heat dissipation effect, and the influence of Marangoni effect on the formation of coffee ring increases with the increase of substrate temperature.
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