含纳米颗粒悬浮液滴蒸发及颗粒沉积特性研究

高峰; 李元媛; 陆规

doi:10.12465/j.issn.0253-4339.2025.04.097

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含纳米颗粒悬浮液滴蒸发及颗粒沉积特性研究

更新时间：2025-08-28

- 含纳米颗粒悬浮液滴蒸发及颗粒沉积特性研究
- Research on Evaporation and Deposition Characteristics of Suspended Droplets Containing Nanoparticles
- 制冷学报 2025年46卷第4期页码：97-105
- 作者机构：
  
  华北电力大学能源动力与机械工程学院　北京　102206
- 作者简介：
  
  李元媛，女，教授，华北电力大学大学能源动力与机械工程学院，15810949982，E-mail：yuanyuanli@ncepu.edu.cn。研究方向：热力学，工质热物性。
- 基金信息：
  
  国家自然科学基金(52076074;52376008)
- DOI：10.12465/j.issn.0253-4339.2025.04.097
  中图分类号： TK124
- 收稿日期：2024-05-13，
  
  修回日期：2024-05-29，
  
  录用日期：2024-05-30，
  
  纸质出版日期：2025-08-16
- 稿件说明：
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高峰, 李元媛, 陆规. 含纳米颗粒悬浮液滴蒸发及颗粒沉积特性研究[J]. 制冷学报, 2025,46(4):97-105.

Gao Feng, Li Yuanyuan, Lu Gui. Research on Evaporation and Deposition Characteristics of Suspended Droplets Containing Nanoparticles[J]. Journal of refrigeration, 2025, 46(4): 97-105.
高峰, 李元媛, 陆规. 含纳米颗粒悬浮液滴蒸发及颗粒沉积特性研究[J]. 制冷学报, 2025,46(4):97-105. DOI： 10.12465/j.issn.0253-4339.2025.04.097.

Gao Feng, Li Yuanyuan, Lu Gui. Research on Evaporation and Deposition Characteristics of Suspended Droplets Containing Nanoparticles[J]. Journal of refrigeration, 2025, 46(4): 97-105. DOI： 10.12465/j.issn.0253-4339.2025.04.097.

摘要

含功能性纳米颗粒液滴在固体表面上的蒸发是空调制冷、电子冷却等多个领域的关键过程。实验研究了纳米流体液滴在固体表面上的蒸发和颗粒沉积过程，拍摄沉积图案并进行微观表征。结果表明：液滴始终以恒定接触半径模式蒸发，基板温度和液滴体积的变化对液滴蒸发模式和形态影响较小，接触角随时间基本呈现线性变化。表面活性剂可极大调控液滴铺展动力学行为，仅添加质量分数为0.25%的表面活性剂十二烷基硫酸钠（SDS）可使液滴的铺展半径从0.71 mm增至1.12 mm，初始接触角从83°降至54°，铺展面积增加89%。此外，SDS可以调控增加咖啡环宽度，当SDS质

量分数达到1.00%时，咖啡环宽度达到230 μm，颗粒已经较为均匀地分布在整个蒸发区域内，有效抑制了咖啡环效应。基板温度和液滴体积显著影响液滴蒸发后的沉积图案，基板温度越高，液滴体积越大，蒸发后形成更为明显的咖啡环图案。通过引入

数，定量表征了温度、体积和质量分数变化引导的Marangoni效应对液滴内部流动及咖啡环形成机理的影响机制。

Abstract

Evaporation of functional nanoparticle-containing droplets on solid surfaces plays a key role in applications such as air conditioning

refrigeration

and electronic cooling. In this study

we experimentally investigated the evaporation behavior and particle deposition of nanofluid droplets on solid surfaces. The deposition patterns were photographed

and microscopic characterizations were performed. The results show that the droplets always evaporate in the mode of constant contact radius. Changes in substrate temperature and droplet volume have little influence on the evaporation mode and morphology of the droplets

and the contact angle changes linearly with time. The surfactant can significantly regulate the kinetic behavior of droplet spreading. The addition of only 0.25% of surfactant sodium dodecyl sulfate (SDS) increases the droplet spreading radius from 0.71 mm to 1.12 mm

decreases the initial contact angle from 83° to 54°

and increases the area of spreading by 89%. The substrate temperature and droplet volume significantly affect the deposition patterns after droplet evaporation. The higher the substrate temperature

the larger the droplet volume and the more obvious the coffee-ring pattern formed after evaporation. SDS significantly increases the coffee ring width

which reaches 230 μm when the mass fraction of SDS reaches 1.00%

and the particles have been widely distributed throughout the entire evaporation area

suggesting that the coffee ring effect has been effectively suppressed. By introducing the

number

the influence of the Marangoni effect

guided by temperature

volume

and mass fraction changes

on the internal flow of droplets and the mechanism of coffee-ring formation are explained.

关键词

Keywords

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