2011
DOI: 10.1080/01457632.2010.506390
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A Review of Cooling in Microchannels

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Cited by 134 publications
(39 citation statements)
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“…Microchannel heat sinks have been proven to dissipate heat at far higher rate than the conventional devices due to their large heat transfer surface to volume ratio (Sobhan and Garimella, 2001). These are considered to be the choice of future cooling methods where heat is to be removed from very small surfaces with high heat fluxes (Tullius et al, 2011;Zhang et al, 2005;and Wang and Peng, 1994).…”
Section: Introductionmentioning
confidence: 99%
“…Microchannel heat sinks have been proven to dissipate heat at far higher rate than the conventional devices due to their large heat transfer surface to volume ratio (Sobhan and Garimella, 2001). These are considered to be the choice of future cooling methods where heat is to be removed from very small surfaces with high heat fluxes (Tullius et al, 2011;Zhang et al, 2005;and Wang and Peng, 1994).…”
Section: Introductionmentioning
confidence: 99%
“…The results are split into two heating cases as previously described: (1) hotspots that span the length or width of the heat sink tested with increasing power input against an unpowered background, and (2) non-uniform heating conditions with a peak along the width or length of the heat sink.…”
Section: Resultsmentioning
confidence: 99%
“…Many studies in the literature have investigated uniform base heating profiles applied to microchannel heat sinks, as reviewed, for example, in [1][2][3]. These studies experimentally measured the onset of nucleate boiling [4], pressure drop [5,6], and heat transfer coefficient [5,7,8], and also developed models to predict the critical heat flux (CHF) [9,10].…”
Section: Introductionmentioning
confidence: 99%
“…In these cases, the use of advanced and optimized cooling systems is inevitable. Tullius et al [7] studies the cooling effects of microchannels in different geometries and fluids. The most common fluids used in microchannels were air and water whose conduction heat transfer rate is very low.…”
Section: Introductionmentioning
confidence: 99%