Boiling Modes - Types of Boiling

Boiling modes: Types of boiling
Fundamentals
In each mode of boiling the heat transfer coefficient is different.
The fundamentals of different modes of boiling are determined by the difference between the
surface superheat or wall temperature (Twall) and the saturated temperature of the liquid
(Tsat). The difference of Twall - Tsat determines the mode of boiling and the heat transfer
coefficient (h) associated with each mode. Various empirical equations exist to calculate the
heat transfer coefficient for different modes of heat transfer during boiling.
Typical modes of boiling
Natural convection, nucleate boiling, transition boiling, and film boiling are different modes of
boiling, each characterized by distinct heat transfer mechanisms and surface conditions. These
modes can be differentiated based on the difference between surface superheat and
saturation temperature of the liquid:
Natural Convection:
In natural convection boiling, the heat transfer is primarily driven by buoyancy forces and fluid
circulation. The surface superheat (the temperature difference between the surface and the
saturation temperature) is relatively low, typically below 10 degrees Celsius. This mode occurs
when there is a small temperature difference between the liquid and the surface, resulting in
slow heat transfer and natural circulation of the fluid.
Nucleate Boiling:
Nucleate boiling involves the formation and growth of small vapor bubbles directly at the
heated surface. This mode is characterized by a moderate surface superheat, typically ranging
from 10 to 30 degrees Celsius. The nucleate boiling regime is highly efficient in heat transfer
due to the large surface area covered by the bubbles, which enhances convective heat transfer.
Transition Boiling:
Transition boiling occurs when the surface superheat increases further, typically between 30 to
60 degrees Celsius. The heat transfer mechanism transitions from nucleate boiling to film
boiling. In this mode, vapor bubbles start to coalesce and form a continuous vapor film on the
surface, reducing the direct contact between the liquid and the surface. Heat transfer becomes
less efficient compared to nucleate boiling, as the vapor film acts as an insulating layer.
Film Boiling:
Film boiling is characterized by a high surface superheat, exceeding 60 degrees Celsius. In this
mode, the liquid completely separates from the surface, and a continuous vapor film is
formed. The heat transfer is primarily through radiation from the hot surface to the vapor film.
Film boiling is the least efficient mode of boiling regarding heat transfer, as the vapor film
significantly inhibits the direct contact and convective heat transfer between the liquid and the
surface.
Therefore, the modes of boiling can be differentiated based on the difference between the
surface superheat and saturation temperature of the liquid. Natural convection has the lowest
surface superheat, followed by nucleate boiling, transition boiling, and finally, film boiling,
which has the highest surface superheat.
Why should one know modes of boiling?
In each mode of boiling the heat transfer coefficient is different
Heat transfer coefficient in different modes of boiling
The heat transfer coefficient (h) can vary for each type of boiling. The calculation of heat
transfer coefficient differs depending on the type of boiling regime. Here are the general
formulas for calculating the heat transfer coefficient in different boiling modes:
Natural Convection Boiling:
In natural convection boiling, where the motion of the fluid is primarily driven by buoyancy
forces, the heat transfer coefficient can be calculated using correlations such as the Dittus-
Boelter equation or the Sieder-Tate equation.
Nucleate Boiling:
Nucleate boiling, characterized by the formation of small vapor bubbles on the heated
surface, has its own set of correlations for heat transfer coefficient calculations. The most
common correlation is the Rohsenow correlation, which relates the heat transfer coefficient to
parameters such as surface roughness and vapor quality.
Transition Boiling:
Transition boiling occurs when the heat flux is sufficiently high to cause a gradual transition
from nucleate boiling to film boiling. Various correlations have been developed to estimate the
heat transfer coefficient in the transition region, such as the Kutateladze-Grigoriev
correlation.
Film Boiling:
Film boiling is characterized by a stable vapor film formation on the heated surface, providing
poor heat transfer. The heat transfer coefficient can be estimated using correlations like the
Zuber equation, which considers parameters like the thickness of the vapor film and the
temperature difference.
Examples
Here are some examples of each type of boiling:
1. Natural Convection: A pot of room temperature water is placed on a stove. As the stove
heats the bottom of the pot, the water near the bottom gradually warms up due to natural
convection. The heat transfer occurs through buoyancy-driven currents in the water.
2. Nucleate Boiling: When water is heated in a kettle on a stove, you can observe small
bubbles forming at the bottom of the kettle and rising to the surface. These bubbles represent
nucleate boiling, as vapor bubbles form and detach from the heated surface, promoting
efficient heat transfer.
3. Transition Boiling: Consider a pan filled with oil that is being heated on a stove. As the
temperature increases, you may notice that the size and number of vapor bubbles decrease,
and a thin vapor film starts to form on the heated surface. This transition from bubbling
nucleate boiling to the formation of a vapor film represents transition boiling.
4. Film Boiling: If you were to excessively heat a small amount of water in a container, such as
a test tube, you might observe that the water rapidly turns into a layer of vapor without the
formation of individual vapor bubbles. The entire liquid interface boils, and a continuous vapor
film develops on the surface, indicating film boiling.

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