A New Mechanistic Model of Nucleation Site Density
The two-fluid model, which is a macroscopic formulation of nucleate boiling systems, still makes use of experimental data or empirical correlations for closure models. The use of empirical correlations outside the range of conditions where they have been developed is questionable, which limits the application of the two-fluid model in the design of new boiling systems. This paper proposes a mechanistic model of nucleation site density, which, along with bubble departure frequency and bubble departure diameter, are key factors in the accurate prediction of evaporation heat flux and vapor generation rate on the heated surface in the two-fluid model formulation. Nucleation originates from cavities on boiling surface. Griffith and Wallis proposed that a nucleation site becomes active when vapor is entrapped inside the cavity and the mouth radius is larger than the minimum cavity size corresponding to the wall superheat. Yang and Kim obtained the probability density function of the cavity mouth radius and the half cone angle through a statistical treatment based on the measured cavities by a scanning electron microscope and a differential interference contrast microscope. Hibiki and Ishii modified the distribution profiles of the size and cone angle of cavities present on the heater surface and proposed a new model which is valid over rather wide range of flow conditions. The existing nucleation site density models are not physically consistent at onset of nucleation, where no boiling occurs even though the models predict a high nucleation site density. The new model developed in this paper took into account the non-uniform temperature in liquid near the wall, which allows one to physically impart the onset of nucleation into the nucleation site density model. The new model was parametrically tested and showed physical consistency at the region near onset of nucleate boiling. The new model was also validated against selected experimental data and good agreement was reached.