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Direct contact evaporation heat transfer coefficient and drobble size distribution in a 2D column.pdf

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Direct contact evaporation heat transfer coefficient and drobble size distribution in a 2D column.pdf

Applied Thermal Engineering 96 (2016) 568–575 Contents lists available at ScienceDirect Applied Thermal Engineering journal homepage: /locate/apthermeng Research Paper Direct contact evaporation heat transfer coe?cient and drobble size distribution in a 2D column Hailing Fu a, Yiping Wang a,b, Qunwu Huang a,*, Yong Cui c, Yong Sun b, Lihong Jiang a a School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China b School of Architecture, Tianjin University, Tianjin 300072, China c Tianjin University Research Institute of Architectural Design, Tianjin 300072, China HIGHLIGHTS ? The statistical characteristics of n-pentane drobble size distribution were studied. ? The Sauter mean diameter was analysed by considering break-up and coalescence. ? The area of drobble liquid–liquid heat transfer interface was measured. ? The in?uence factors of heat transfer coe?cient were analysed. ARTICLE INFO Article history: Received 29 June 2015 Accepted 18 November 2015 Available online 11 December 2015 Keywords: Direct contact heat transfer Heat transfer coe?cient Drobble size distribution Sauter mean diameter ABSTRACT This work presents an experimental study of the n-pentane evaporation process in hot water to investigate the behaviour of drobbles and the performance of direct contact heat transfer. The evaporating drobble size distribution (DSD), Sauter mean diameters, interfacial areas of liquid–liquid heat transfer and n-pentane evaporation rate are measured at different n-pentane inlet ?owrates and water temperatures. At the bottom of the 2D column, the probability density function (PDF) has a unimodal shape at a water temperature of 45 °C and has a bimodal shape at a relatively high water temperature of 55 °C. The Sauter mean diameter of the drobbles increases with increasing water temperature and height of the test position. The liquid–liquid heat transfer interfacial area decreases upon increasing the testing height and water temperature. The heat t