Bubble Nucleation and Growth on Microstructure Surface under Microgravity
Understanding the nucleation and growth dynamics of the surface bubbles generated on a heated surface can benefit a wide range of modern technologies, such as the cooling systems of electronics, refrigeration cycles, nuclear reactors and metal industries, etc. Usually, these studies are conducted in...
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Zusammenfassung: | Understanding the nucleation and growth dynamics of the surface bubbles
generated on a heated surface can benefit a wide range of modern technologies,
such as the cooling systems of electronics, refrigeration cycles, nuclear
reactors and metal industries, etc. Usually, these studies are conducted in the
terrestrial environment. As space exploration and economy expanding at an
unprecedented pace, the aforementioned applications that potentially deployable
in space call for the understanding of thermal bubble phenomena in a
microgravity setting. In this work, we investigate the nucleation and growth of
surface bubble in space, where the gravity effect is negligible compared to the
earth. We observe much faster bubble nucleation, and the growth rate can be ~30
times higher than that on the earth. Our finite element thermofluidic
simulations show that the thermal convective flow due to gravity around the
nucleation site is the key factor that effectively dissipates the heat from
heating substrate to the bulk liquid and slows down the bubble nucleation and
growth processes. Due to the microgravity field in space, the thermal
convective flow is negligible compared to the terrestrial environment, leading
to the localization of heat around the nucleation site, and thus enables faster
bubble nucleation and growth in space. We also find that bubble nucleation can
be influenced by the characteristic length of the microstructures on the
heating surface. The microstructures behave as fins to enhance the cooling of
the surface. With finer microstructures enabling more efficient surface to
liquid heat transfer, the bubble nucleation takes longer. |
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DOI: | 10.48550/arxiv.2304.02717 |