KFU. Card publication. Effect of phase changes on the effectiveness of cooling by emulsions

KAZAN
FEDERAL UNIVERSITY

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- 中文
- ES

EFFECT OF PHASE CHANGES ON THE EFFECTIVENESS OF COOLING BY EMULSIONS

Form of presentation

Articles in international journals and collections

Year of publication

2018

Язык

английский

Authors, employees of KFU

Galiakbarov Azat Talgatovich, author

Rozencvayg Aleksandr Kurtovich, author

Strashinskiy Cheslav Stanislavovich, author

Bibliographic description in the original language

Galiakbarov Rafael T., Rozentsvaig Alexander K., Strashinskii Cheslav S., Effect of phase changes on the effectiveness of cooling by emulsions//AMAZONIA INVESTIGA. - 2018. - Vol.7, Is.17. - P.378-386.

Annotation

The paper considers the effect of the low-boiling dispersed phase on the nature of heat transfer in systems of immiscible liquids. In particular, the behavior of droplets of the dispersed phase during bubble boiling in the volume of an underheated continuous emulsion medium has been studied. Phase transformations predetermine the complex nature of the joint behavior of hydrodynamic and thermal processes. During cooling, the thermal energy is converted into mechanical energy of the vaporized motion of the evaporating liquid disturbed by vapor bubbles. This leads to a change in the volume and size of the droplets of the dispersed phase. It is known that controlled dispersion conditions with a minimum amount of cooling lubricant (emulsion concentration) can improve the quality of metal processing by 10-18%. The dependence obtained by Labuntsov for boiling a homogeneous liquid was used as a characteristic for the rate of thermal motion. The modification of the Labuntsov model is made on the basis of the nature of the physical processes occurring during boiling inside the emulsion droplets at the interface. Based on the analysis of the experimental data of Bulanov, features of heat transfer in the emulsion during bubble boiling of dispersed drops of a low boiling liquid were revealed. The heterogeneity of heat transfer is noted; it is associated with the formation of a kind of steam shroud of boiled droplets near a heated surface, which blocks the heat flow. A good agreement with experimental data confirms the adequacy of the model concepts of boiling drops in liquid emulsions.

Keywords

emulsion, heat transfer, boiling, phase transformations, vapor bubbles, cooling.

The name of the journal

AMAZONIA INVESTIGA

URL

http://www.udla.edu.co/revistas/index.php/amazonia - invest iga

Please use this ID to quote from or refer to the card

https://repository.kpfu.ru/eng/?p_id=195127&p_lang=2

Full metadata record

Field DC	Value	Language
dc.contributor.author	Galiakbarov Azat Talgatovich	ru_RU
dc.contributor.author	Rozencvayg Aleksandr Kurtovich	ru_RU
dc.contributor.author	Strashinskiy Cheslav Stanislavovich	ru_RU
dc.date.accessioned	2018-01-01T00:00:00Z	ru_RU
dc.date.available	2018-01-01T00:00:00Z	ru_RU
dc.date.issued	2018	ru_RU
dc.identifier.citation	Galiakbarov Rafael T., Rozentsvaig Alexander K., Strashinskii Cheslav S., Effect of phase changes on the effectiveness of cooling by emulsions//AMAZONIA INVESTIGA. - 2018. - Vol.7, Is.17. - P.378-386.	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/eng/?p_id=195127&p_lang=2	ru_RU
dc.description.abstract	AMAZONIA INVESTIGA	ru_RU
dc.description.abstract	The paper considers the effect of the low-boiling dispersed phase on the nature of heat transfer in systems of immiscible liquids. In particular, the behavior of droplets of the dispersed phase during bubble boiling in the volume of an underheated continuous emulsion medium has been studied. Phase transformations predetermine the complex nature of the joint behavior of hydrodynamic and thermal processes. During cooling, the thermal energy is converted into mechanical energy of the vaporized motion of the evaporating liquid disturbed by vapor bubbles. This leads to a change in the volume and size of the droplets of the dispersed phase. It is known that controlled dispersion conditions with a minimum amount of cooling lubricant (emulsion concentration) can improve the quality of metal processing by 10-18%. The dependence obtained by Labuntsov for boiling a homogeneous liquid was used as a characteristic for the rate of thermal motion. The modification of the Labuntsov model is made on the basis of the nature of the physical processes occurring during boiling inside the emulsion droplets at the interface. Based on the analysis of the experimental data of Bulanov, features of heat transfer in the emulsion during bubble boiling of dispersed drops of a low boiling liquid were revealed. The heterogeneity of heat transfer is noted; it is associated with the formation of a kind of steam shroud of boiled droplets near a heated surface, which blocks the heat flow. A good agreement with experimental data confirms the adequacy of the model concepts of boiling drops in liquid emulsions.	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	emulsion	ru_RU
dc.subject	heat transfer	ru_RU
dc.subject	boiling	ru_RU
dc.subject	phase transformations	ru_RU
dc.subject	vapor bubbles	ru_RU
dc.subject	cooling.	ru_RU
dc.title	Effect of phase changes on the effectiveness of cooling by emulsions	ru_RU
dc.type	Articles in international journals and collections	ru_RU