Effect of Different Concentration of Carrageenan Additive on Pool Boiling Heat Transfer Augmentation

Adding a small concentration of surfactant additive in pure water considerably decreases the surface tension of the aqueous solution at the liquid–vapor interface and decides the asymptotic limit of reduction in surface tension with increasing additive concentration. The present investigation is to pool boiling heat transfer enhancement of aqueous carrageenan solution with and deionized water with and without carrageenan additive. Firstly different concentrations of carrageenan with deionized water has prepared, i.e., 100, 200 ppm. All experiments were carried out in saturated solutions at atmospheric pressure. Bubble behavior was studied using a Canon camera operating at 100 frames per second. The investigation was conducted at variable heat fluxes to check the effect of heat flux on bubble growth. The higher concentration of additive (carrageenan) 200ppm shows a 54% increment in HTC. The tiny bubble was observed at a higher heat flux of 854 kW/m², whereas additive bubbles could not be captured due to the milky color of the solution. The present study relieved the effect of additives on the heat transfer coefficient due to the change in thermal properties.