Enhanced nucleate boiling in structured surfaces

The heat transfer enhancement from the structured T-groove was compared with the results from a simulated plain flat surface. Three types of surface geometries, the T-groove in the flat surface, the T-groove in the plain fin, and the flat surface without T-groove, were tested. The effect of surface orientations was also investigated. Three surface orientations, horizontal, vertical, and upside-down, were considered. The results show that the average heat transfer coefficients with the T-groove are much higher than those from the flat surface without T-groove by 2.19-7.52 times. The orientations of the surface are not as significant as the effect of the surface geometry