Experimental Investigation of the Effects of Grooves in Fe2O4/Water Nanofluid Pool Boiling

In this study, we systematically explored how changing groove surfaces of iron oxide/water nanofluid could affect the pool boiling heat transfer. We aimed to investigate the effect of three types of grooves, namely rectangular, circular, and triangular, on the boiling heat transfer. The goal was to improve heat transfer performance by consciously changing surface structure. Comparative analyses were conducted with deionized water to provide valuable insights. Notably, the heat transfer coefficient (HTC) exhibited a significant increase in the presence of grooves. For deionized water, the HTC rose by 91.7% and 48.7% on circular and rectangular grooved surfaces, respectively. Surprisingly, the triangular-grooved surface showed a decrease of 32.9% in HTC compared to the flat surface. On the other hand, the performance of the nanofluid displayed intriguing trends. The HTC for the nanofluid diminished by 89.2% and 22.3% on rectangular and triangular grooved surfaces, while the circular-grooved surface exhibited a notable 41.2% increase in HTC. These results underscore the complex interplay between groove geometry, fluid properties, and heat transfer enhancement in nanofluid-based boiling. Hence, we thoroughly examine the underlying mechanisms and elements influencing these observed patterns in this research. The results provide important insights for further developments in this area by shedding light on how surface changes and groove geometry may greatly affect heat transfer in nanofluid-based pool boiling systems.