Optimization of Heat and Mass Transfer via Nano/Micro-Structured Surfaces: utilizing energy barriers between states and “semi-dimensional reduction”

Energy barriers inhibit the transition of a system from one state to another. This is evident in phenomena such as bubble nucleation during boiling, droplet expansion and contraction when it impacts a heated surface, and also cavitation. In this presentation, we will elucidate our insights and understanding of the exploitation of energy barriers post-state transition to augment heat and mass transfer in various processes. Specifically, in processes like bubble nucleation in boiling, the high energy required for nucleation (attributable to the energy barrier) triggers rapid bubble expansion and results in a semi-2D microlayer, just a few micrometers thin, on the surface. This can be viewed as a typical semi-dimensional reduction effect, transitioning a part of system from 3D to 2D. As a result, this thin liquid layer brings high efficiency on heat transfer. A similar phenomenon occurs when a droplet impacts a heated surface. Following impact, the droplet’s expansion and contraction on the surface incite capillary waves that propagate along the droplet interface, inducing a semi-1D, prickle-like jet along the droplet’s axis on the top side. This jet disrupts the vapor film beneath the droplet, expelling the vapor and delaying the Leidenfrost point. As a one more thing, cavitation, one of the most typical cases of ‘dimensional reduction’, utilizes a reduction from 3D to 0D and also the large energy barrier for bubble nucleation. Following bubble collapse, the local temperature and pressure reach 5000 K and ~ Mpa, respectively. Combined with O3, this effect facilitates a highly efficient oxidation process.