Researcher makes heat transfer discovery that expands on 18th century principle


Associate Professor Jonathan Boreyko and graduate fellow Mojtaba Edalatpour have actually made a discovery about the residential or commercial properties of water that might supply an amazing addendum to a phenomenon developed over 2 centuries back. The discovery likewise holds intriguing possibilities for cooling gadgets and procedures in commercial applications utilizing just the standard residential or commercial properties of water. Their work was released on Jan. 21 in the journal Physical Review Fluids.


Water can exist in 3 stages: a frozen strong, a liquid, and a gas. When heat is used to a frozen strong, it ends up being a liquid. When used to the liquid, it ends up being vapor. This primary principle recognizes to anybody who has actually observed a glass of iced tea on a hot day, or boiled a pot of water to make spaghetti.

When the heat source is hot enough, the water’s habits modifications considerably. According to Boreyko, a water bead transferred onto an aluminum plate heated up to 150 degrees Celsius (302 degrees Fahrenheit) or above will no longer boil. Instead, the vapor that types when the bead approaches the surface area will end up being trapped below the bead, producing a cushion that avoids the liquid from making direct contact with the surface area. The caught vapor triggers the liquid to levitate, moving around the heated surface area like an air hockey puck. This phenomenon is referred to as the Leidenfrost impact, called for the German medical professional and theologian who initially explained it in a 1751 publication.

This typically accepted clinical principle uses to water as a liquid, drifting on a bed of vapor. Boreyko’s group discovered themselves questioning: Could ice carry out in the exact same method?

“There are so many papers out there about levitating liquid, we wanted to ask the question about levitating ice,” stated Boreyko. “It started as a curiosity project. What drove our research was the question of whether or not it was possible to have a three-phase Leidenfrost effect with solid, liquid, and vapor.”

Going into the ice

Curiosity stimulated the very first examination in Boreyko’s laboratory some 5 years back in the type of a research study job by then-undergraduate trainee Daniel Cusumano. What he observed was interesting. Even when the aluminum was heated up above 150 C, the ice did not levitate on vapor as liquid does. Cusumano continued raising the temperature level, observing the habits of the ice as the heat increased. What he discovered was that the limit for levitation was considerably greater: 550 C (1022 F) instead of 150 C. Up up until that limit, the meltwater below the ice continued to boil in direct contact with the surface area, instead of show the Leidenfrost impact.

What was going on below the ice that lengthened the boiling? The job was chosen back up by college student Mojtaba Edalatpour a brief time later on, to resolve the secret. Edalatpour had actually been dealing with Boreyko to establish unique approaches of heat transfer and put that understanding to operate in approaching this issue. The response ended up being the temperature level differential in the meltwater layer below the ice. The meltwater layer has 2 various extremes: Its bottom is boiling, which repairs the temperature level at about 100 C, however its top is followed the staying ice, which repairs it at about 0 C. Edalatpour’s design exposed that the upkeep of this severe temperature level differential takes in the majority of the surface area’s heat, describing why levitation was harder for ice.

Boreyko elaborated. “The temperature differential the ice is uniquely creating across the water layer has changed what happens in the water itself, because now most of the heat from the hot plate has to go across the water to maintain that extreme differential. So only a tiny fraction of the energy can be used to produce vapor anymore.”

The raised temperature level of 550 degrees Celsius for the icy Leidenfrost impact is almost crucial. Boiling water is efficiently transferring heat far from the substrate, which is why you feel sufficient heat increasing from a pot of water that is boiling, however not from a pot of water that is simply hot. This suggests that the problem in levitating ice is really a good idea, as the bigger temperature level window for boiling will lead to much better heat transfer compared to utilizing a liquid alone.

“It is much harder to levitate the ice than it was to levitate the water droplet,” stated Boreyko. “Heat transfer plummets as soon as levitation begins, because when liquid levitates, it doesn’t boil anymore. It’s floating over the surface rather than touching, and touching is what causes it to boil the heat away. So, for heat transfer, levitation is terrible. Boiling is incredible.”

Using ice for heat transfer

As the group checked out possibilities for useful application, they sought to their existing work. Since Edalatpour had comprehensive research study in heat transfer, that subject ended up being a sensible fit.

Heat transfer comes most into play for cooling down things like computer system servers or vehicle engines. It needs a compound or system that can move energy far from a hot surface area, rearranging heat rapidly to minimize the wear and tear on metal parts. In nuclear reactor, the application of ice to cause quick cooling might end up being an easily-deployed emergency situation step if power stops working, or a routine practice for servicing power plant parts.

There are likewise possible applications for metallurgy. To produce alloys, it is essential to satiate the heat from metals that have actually been formed in a narrow window of time, making the metal more powerful and less fragile. If ice were used, it would permit heat to be unloaded quickly through the 3 water stages, rapidly cooling the metal.

Boreyko likewise visualizes a capacity for applications in firefighting.

“You could imagine having a specially made hose that is spraying ice chips as opposed to a jet of water,” he stated. “This is not science fiction. I visited an aerospace company that has an icing tunnel and they already have this technology where a nozzle sprays out ice particles as opposed to water droplets.”

With myriad possibilities, Boreyko and Edalatpour are delighted about the brand-new contribution that has actually concerned the science world. Looking back over the previous 5 years, they still credit this amazing advancement to their shared stimulate of interest and the drive to be innovative in research study.


Levitating and clashing liquid drops


More details:
Physical Review Fluids, DOI: 10.1103/PhysRevFluids.00.004000

Provided by
Virginia Tech

Citation:
Using ice to boil water: Researcher makes heat transfer discovery that expands on 18th century principle (2022, January 21)
recovered 21 January 2022
from https://phys.org/news/2022-01-ice-discovery-18th-century-principle.html

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