Experimental investigation of surfactants adding effect on the value of the critical heat flux during pool boiling of nanofluids

Abstract

The influence of different surfactants on the pool boiling of water and water-based nanofluid was experimentally investigated. The concentrations of xanthan gum and polyacrylamide, which were used as surfactants, were varied from 10 mg/l to 200 mg/l. The concentration of silicon dioxide nanoparticles of 25 nm diameter was equal to 0.1 vol. %. The dependences of the value of the critical heat flux on the concentrations of the surfactants were obtained as a result of the experiments. It was shown, that both xanthan gum and polyacrylamide increase the critical heat flux. The increase in critical heat flux value for water with polyacrylamide relative to the clear water was 61%, and for water with xanthan gum was 32%. The increase in critical heat flux values for nanofluids with polyacrylamide and with xanthan gum relative to the nanofluids without surfactants were 36% and 13%, respectively, and relative to clear water were 263% and 200%, respectively.