Study on the Mechanism of Bubble Transport on Porous Structure Controlled by Surface Wettability and Microcavity

Enhancing the heat transfer performance of porous structures through effective control of wettability and surface morphology has emerged as a critical factor in ensuring efficient equipment operation under high power conditions. This paper investigates the dynamic behavior of bubble growth on porous surfaces by establishing a transient fluid continuum surface force (VOF-CSF) model, emphasizing how wettability and surface microstructure influence bubble dynamics with specific wettability and microcavity configurations. The results indicate that the adhesion effect associated with hydrophobic surfaces leads to bubbles primarily expanding in the horizontal direction, thereby facilitating their merging with adjacent bubbles. As for smooth hydrophilic porous surfaces, there exists a clear microlayer liquid film between the bubbles and particles and replenishes the liquid supply. While, the microcavity structures generate numerous vortices at the bottom of the liquid film that significantly disturb the vapor–liquid interface and significantly enhance bubble departure; additionally, the liquid film within these microcavities provides an effective rehydration pathway. Furthermore, the microclusters induced by the fluid continuously interact with the bubble boundary, significantly enhancing the growth behavior of the bubbles. This interaction results in an increase in the bubble growth rate by 30–40% and improves heat transfer performance within porous structures by 23%.

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Publication Details

Journal
Industrial & Engineering Chemistry Research
Published
2025-03-04
DOI
https://doi.org/10.1021/acs.iecr.4c04612
Citations
1
Primary Topic
Heat Transfer and Boiling Studies
Type
article
Field-Weighted Citation Impact
0.71

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article

Study on the Mechanism of Bubble Transport on Porous Structure Controlled by Surface Wettability and Microcavity

Fangxiao Li, Yi Zheng, Qifan Li
1 citations
Industrial & Engineering Chemistry Research
Heat Transfer and Boiling Studies
0.71
article

Study on the Mechanism of Bubble Transport on Porous Structure Controlled by Surface Wettability and Microcavity

Fangxiao Li, Yi Zheng, Qifan Li
article en
1 citations

Abstract

Enhancing the heat transfer performance of porous structures through effective control of wettability and surface morphology has emerged as a critical factor in ensuring efficient equipment operation under high power conditions. This paper investigates the dynamic behavior of bubble growth on porous surfaces by establishing a transient fluid continuum surface force (VOF-CSF) model, emphasizing how wettability and surface microstructure influence bubble dynamics with specific wettability and microcavity configurations. The results indicate that the adhesion effect associated with hydrophobic surfaces leads to bubbles primarily expanding in the horizontal direction, thereby facilitating their merging with adjacent bubbles. As for smooth hydrophilic porous surfaces, there exists a clear microlayer liquid film between the bubbles and particles and replenishes the liquid supply. While, the microcavity structures generate numerous vortices at the bottom of the liquid film that significantly disturb the vapor–liquid interface and significantly enhance bubble departure; additionally, the liquid film within these microcavities provides an effective rehydration pathway. Furthermore, the microclusters induced by the fluid continuously interact with the bubble boundary, significantly enhancing the growth behavior of the bubbles. This interaction results in an increase in the bubble growth rate by 30–40% and improves heat transfer performance within porous structures by 23%.

Industrial & Engineering Chemistry ResearchVol. 64(10)
Sinopec (China) (CN), Hisense (China) (CN), State Key Laboratory of Chemical Engineering (CN), Dalian Maritime University (CN), SINOPEC Research Institute of Safety Engineering Co., Ltd.
National Natural Science Foundation of China
Openalex Percentile: Top 35%
Heat Transfer and Boiling Studies
0.71
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