Abstract

The methods for evaluating surface wettability during boiling phenomena are reviewed. Surface wettability strongly affects boiling phenomena such as boiling nucleation, bubble growth and departure, evaporation near the three phase contact line and so on. Consequently, in most regions of boiling curves other than the fully-developed film boiling regime, surface wettability has strong effects on boiling curves. In order to evaluate surface wettability, the equilibrium contact angle measured at room temperature has been commonly used. In this paper, the authors describe evidence that indicates that the equilibrium contact angle is not sufficient to estimate surface wettability as a parameter in boiling phenomena. Some other indexes of surface wettability, such as advancing and receding contact angle, dynamic contact angle, surface energy, and potential energy scale between liquid & solid molecules are reviewed and discussed.

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