The effect of water traces on heat transfer in liquid hydrocarbons under pulse heating mode

Abstract

Abstract The peculiarities of heat transfer and spontaneous boiling-up of pure hydrocarbons (n-hexane, n-decane, and n-hexadecane) and those with water traces have been studied under the pulse heating mode. The pulse lengths were from 5 to 25 ms; the pressure was elevated up to the critical one. The phenomenon of strong sensitivity of heat transfer intensity to the presence of water traces has been revealed in the vicinity of spontaneous boiling-up temperature. The hypothesis on the initiating action of water traces on macroscopic phase transitions is assumed.