Experimental study on formation of phase interface during water boiling on cylindrical surfaces of various diameters

Experiments were performed on formation of phase interface for a case of distilled water boiling on cylindrical surfaces with the diameter of 1 and 3 mm. During the experiment, a bubble boiling regime was ensured, these bubbles are detected with the high-speed PSV (Particle Shadow Velocimetry) technique with 8000 f.p.s. rate. Data processing provides for bubble size distribution and defines the mean detachment diameter and the bubble growth rate as a function of heat flux. The effect of the boiling surface curvature on boiling characteristics was evaluated.