2018
DOI: 10.1016/j.ijheatmasstransfer.2018.02.020
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Investigation of subcooled and saturated boiling heat transfer mechanisms, instabilities, and transient flow regime maps for large length-to-diameter ratio micro-channel heat sinks

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Cited by 55 publications
(9 citation statements)
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“…Therefore, researchers have focused more on the other three instability modes [ 134 ]. Lee et al [ 170 ] investigated the flow instability caused by pressure oscillation in the saturated boiling region. A flow oscillation schematic was obtained based on experimental observations, as in Figure 21 .…”
Section: Flow and Heat Transfer Mechanisms Under The Coupling Effect ...mentioning
confidence: 99%
See 1 more Smart Citation
“…Therefore, researchers have focused more on the other three instability modes [ 134 ]. Lee et al [ 170 ] investigated the flow instability caused by pressure oscillation in the saturated boiling region. A flow oscillation schematic was obtained based on experimental observations, as in Figure 21 .…”
Section: Flow and Heat Transfer Mechanisms Under The Coupling Effect ...mentioning
confidence: 99%
“…Reprinted with permission from Ref. [ 170 ], International Journal of Heat and Mass Transfer , Copyright © 2018 Elsevier Ltd.…”
Section: Figurementioning
confidence: 99%
“…Moreover, the average HTC was depending on the applied heat flux than mass velocity, therefore, the nucleate boiling was dominant. [15] examined the impact of subcooling degree at the inlet on the flow boiling behaviour of refrigerant R-134a through 100 microchannel of length 609.5 mm and square cross section (1×1) mm 2 . Their results showed that the subcooling zone is separated into PDB and FDB.…”
Section: Introductionmentioning
confidence: 99%
“…Visual interpretation of changes in flow regimes due to vapour backflow/reverse flow can be grouped to create flow stability maps and dry-out maps [16]. These maps indicate unstable and stable regions by using either the mass flux and vapour quality as coordinates, or the phase-change number and sub-cooling number [17].…”
Section: Introductionmentioning
confidence: 99%