Quenching characteristics of a continuously-heated rod in natural sea water
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- 作者：Ben-Ran Fua ; brfu@mx.nthu.edu.tw" class="auth_mail" title="E-mail the corresponding author ; Yuan-Hong Hoa ; Ming-Xi Hoa ; Chin Pana ; b ; c ; cpan@ess.nthu.edu.tw" class="auth_mail" title="E-mail the corresponding author
- 关键词：Quenching ; Leidenfrost temperature ; Critical heat flux ; Emergency coolant
- 刊名：International Journal of Heat and Mass Transfer
- 出版年：2016
- 出版时间：April 2016
- 年：2016
- 卷：95
- 期：Complete
- 页码：206-213
- 全文大小：1193 K
文摘
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The rod with continuously heating significantly increases the cooling time.
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The duration of film boiling can be shortened or even prevented in sea water.
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The Leidenfrost temperatures in sea water are higher than that in deionized water.
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The quenching performance and CHF are enhanced in sea water.