| アイテムタイプ |
文献 / Documents(1) |
| 公開日 |
2018-07-19 |
| アクセス権 |
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アクセス権 |
open access |
| 資源タイプ |
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資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
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資源タイプ |
journal article |
| 出版社版DOI |
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関連識別子 |
https://doi.org/10.1252/jcej.17we305 |
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関連名称 |
10.1252/jcej.17we305 |
| 出版タイプ |
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出版タイプ |
AM |
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出版タイプResource |
http://purl.org/coar/version/c_ab4af688f83e57aa |
| タイトル |
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タイトル |
Enhancement in Boiling Heat Transfer for Water Using a Polished Plate Surface |
| 著者 |
加藤, 雅裕
ヨシダ, ノリマサ
ヤマダ, ナオト
ミネ, ダイキ
オオニシ, ケンジ
米倉, 大介
杉山, 茂
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| 抄録 |
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内容記述 |
The thermal characteristic of a plate evaporator for boiling water have been experimentally investigated. Stainless-steel plates with five kinds of surface roughness (a mirror-polished surface and four kinds of polished plate surface, F2, F0, F-1, and F-2 polishing) were used for the investigation. The roughness order is F-2 > F-1 > F0 > F2 > mirror. The local boiling heat transfers were measured on the evaporator surface using ten thermocouples inside the evaporator. For a comparison of the heat transfer characteristic of the evaporator, the local boiling heat transfer coefficient was measured when the polishing direction was perpendicular or parallel to the water flow at a range of pressures (0.3–0.4 MPa) and flow rates (20–60 mL/min). The results indicate that the local heat transfer coefficient increased with increasing vapor quality at all surface conditions. For F0 polishing, the heat transfer coefficient on the surface with perpendicular polishing was much larger than that on the surfaces with parallel and mirror polishing. In particular, the heat transfer coefficient of the perpendicularly polished surface (F2 and F0 polishing) was increased six-fold in comparison with that of the mirror surface at a vapor quality of 0.35. However, for the F-1 and F-2 perpendicularly polishing plates, the heat transfer coefficients were smaller than those of the F0 and F2 perpendicularly polishing plates. For the F2 perpendicularly polished plate, heat transfer enhancement was confirmed, along with an increase in the number of bubbling points, on increasing the system pressure. For the polished surface, the heat transfer coefficient increased with increasing flow rate. This indicates that the bubble formation cycle was promoted by an increased flow rate. |
| キーワード |
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主題 |
Boiling Heat Transfer Enhancement |
| キーワード |
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主題 |
Water |
| キーワード |
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主題 |
Plate Heat Transfer |
| キーワード |
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主題 |
Polished Plate Surface |
| 書誌情報 |
en : Journal of Chemical Engineering of Japan
巻 51,
号 6,
p. 518-523,
発行日 2018-06-20
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| 収録物ID |
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収録物識別子タイプ |
ISSN |
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収録物識別子 |
00219592 |
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収録物識別子タイプ |
NCID |
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収録物識別子 |
AA00709658 |
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収録物識別子タイプ |
NCID |
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収録物識別子 |
AA12022538 |
| 出版者 |
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出版者 |
The Society of Chemical Engineers, Japan |
| 権利情報 |
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権利情報 |
Copyright © 2018 The Society of Chemical Engineers, Japan |
| EID |
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識別子 |
336264 |
| 言語 |
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言語 |
eng |
jcej_51_6_518.pdf (531 KB)
