In this study, a combination of synchronized high-speed video (HSV) and infrared (IR) thermography was used to characterize the nucleation, growth and detachment of bubbles generated during nucleate boiling inside the nanoemulsion fluid. The Ethanol/Polyalphaolefin nanoemulsion fluid was formed by dispersing ethanol nanodroplets into base fluid Polyalphaolefin, in which these nanodroplets can serve as the pre-seed boiling nuclei. With this unique combination, it allows controlled nucleation, time-resolved temperature distribution data for the boiling surface and direct visualization of the bubble cycle to track bubble nucleation and growth. Data gathered included measurements of bubble growth versus time, as well as 2D temperature history of the heater surface underneath the bubbles. Our findings demonstrate a significant difference of bubble dynamics between the nanoemulsion fluid and pure ethanol, which may also account for the substantial increase in heat transfer coefficient and critical heat flux of nanoemulsion fluid. It is also observed here that the bubbles occurred inside the nanoemulsion fluid appear to be more uniform and two orders-of-magnitude larger in size. While the growth rate of the bubbles inside pure ethanol was found to be heat diffusion controlled at a coefficient around ½, which however, dropped to be around 0.3 for nanoemulsion fluid. Further study on this unique system will help reveal its heat transfer mechanisms.

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