Heat transfer enhancement and critical heat fluxes in boiling of microfinned surfaces

Abstract

A brief review is presented of experimental investigations of heat transfer enhancement during boiling on surfaces with nano- or microstructure. Distilled water boiling on microfinned surfaces made by deforming cutting was investigated. It was found that, for distilled water boiling on these surfaces with 3D microfinning (having an interfin gap of u = 120–180 μm, a microfin height of h = 340–570 μm, and a microfin pitch of w = 240–400 μm), heat transfer increased by a maximum factor of 4 to 5 as compared with that on smooth surfaces. Critical heat fluxes increase by a factor of up to 6 as compared with boiling on smooth surfaces.