Study on the Pool Boiling Heat Transfer Characteristics of Aluminum Plate with Directional Surface Roughness

김준; 홍동인; 김석민

doi:10.7736/KSPE.2018.35.5.485

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저널정보

Korean Society for Precision Engineering
Journal of the Korean Society for Precision Engineering 학술저널
Journal of the Korean Society for Precision Engineering Vol.35 No.5
2018.5 485 - 491 (7page)
DOI : 10.7736/KSPE.2018.35.5.485

저자정보

김준 (중앙대학교)
홍동인 (중앙대학교)
김석민 (중앙대학교)

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초록·키워드

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Rolled and extruded aluminum (Al) products have been widely used in heat exchanging systems using the boiling heat transfer (BHT) mechanism. The BHT coefficient can be increased on a rough surface due to the activation of the nucleation sites. In this study, the BHT characteristic of an Al plate with directional surface roughness (bare Al plate), which was generated in rolling or extrusion process, was measured and compared with the polished Al plates with non-directional surface roughness. The BHT coefficient of polished Al plate was increased with increasing surface roughness, saturated at ~300 nm (Sa). Although the surface roughness of the bare Al plate was 380-430 nm (Sa), the BHT coefficient of bare Al plates were lower than the polished Al plates with similar surface roughness. To examine the lower BHT coefficient of bare Al plate, the directional surface roughness was characterized by vertical and horizontal surface roughness values to the production direction, and we experimentally concluded the lower surface roughness value (horizontal surface roughness) was the dominant factor for the BHT characteristic of a rolled or extruded Al plate with directional surface roughness.

#Boiling heat transfer (비등열전달) #Directional surface roughness (방향성 표면 거칠기) #Heat transfer (열전달) #Surface roughness (표면거칠기) #Polishing (연마가공)