Nanofluids offer a potential breakthrough as next-generation heat transfer fluids since they offer exciting new possibilities to enhance heat transfer performance compared to pure liquids. A major drawback for using nanofluids in practical applications is difficulty in maintaining their stability due to deposition on surfaces. In this study, we propose and experimentally investigate a magnetic actuation scheme to avoid this deposition. Two-phase heat transfer characteristics of the designed system have been experimentally investigated with magnetic actuation and compared to the results without magnetic actuation. Two phase average heat transfer enhancement observed with the suggested system was 17%. The average single phase enhancement is found as 29% with magnetic actuation. It was observed that magnetically actuated nanoparticles neither form any clusters nor precipitate after the experiments.
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22 April 2013
Research Article|
April 23 2013
Boiling heat transfer enhancement of magnetically actuated nanofluids
Muhsincan Şeşen;
Muhsincan Şeşen
1
Mechatronics Engineering Program, Sabancι University
, Tuzla, 34956 Istanbul, Turkey
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Yiğit Tekşen;
Yiğit Tekşen
1
Mechatronics Engineering Program, Sabancι University
, Tuzla, 34956 Istanbul, Turkey
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Berna Şahin;
Berna Şahin
1
Mechatronics Engineering Program, Sabancι University
, Tuzla, 34956 Istanbul, Turkey
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Kürşat Şendur;
Kürşat Şendur
1
Mechatronics Engineering Program, Sabancι University
, Tuzla, 34956 Istanbul, Turkey
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M. Pınar Mengüç;
M. Pınar Mengüç
2
Department of Mechanical Engineering, Özyeğin University
, Uskudar, 34662 Istanbul, Turkey
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a)
Author to whom correspondence should be addressed. Electronic mail: kosara@sabanciuniv.edu. Tel.: +902164839621. Fax: +902164839550.
Appl. Phys. Lett. 102, 163107 (2013)
Article history
Received:
January 31 2013
Accepted:
April 09 2013
Citation
Muhsincan Şeşen, Yiğit Tekşen, Berna Şahin, Kürşat Şendur, M. Pınar Mengüç, Ali Koşar; Boiling heat transfer enhancement of magnetically actuated nanofluids. Appl. Phys. Lett. 22 April 2013; 102 (16): 163107. https://doi.org/10.1063/1.4802791
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