Critical analysis of thermal conductivity enhancement of alumina-water nanofluids
File(s)
Published version
Author(s)
Iqbal, Mustafa
Kouloulias, Konstantinos
Sergis, Antonis
Hardalupas, Ioannis
Type
Journal Article
Abstract
Nanofluids are colloidal suspensions constituted of nanoparticles and typical heat transfer fluids which have shown potential in yielding enhanced heat transport for many applications. Significant attention has been paid to their thermal conductivity enhancement which has been alleged, in some cases, to exceed theoretical limits classifying the enhancement as “anomalous”. The present study aims to quantitatively investigate the nature of the enhancements reported in the literature and classify their alignment with theoretical predictions. To do so, a rigorous and objective mathematical analysis method has been employed. The novelty and value of the present work lies in the deeper characterisation and understanding of the anomalous observations reported. The present analytical study focuses on (spherical) Al2O3–water nanofluids. It was discovered that studies involving low nanoparticle concentrations (ϕ
≤ 0.2 vol%) and the use of electrostatic stabilisation (through pH control) as opposed to steric stabilisation (using surfactants) as suspension stability control methods are likely to report anomalous effects. An exceptional case was observed for d < 15 nm, where to achieve anomalous enhancement, surfactants and pH controllers should not be used to prevent significant interfacial resistance. The shared characteristics of these anomalous observations indicate that nanofluid preparation effects are linked to the underlying physical mechanisms of heat transfer involved and those should be further investigated. The failure of studies attempting to replicate anomalous thermal conductivity enhancement in the literature could hence be understood, as these did not satisfy the conditions required to lead to an anomalous enhancement. The role of measurement errors was also considered.
≤ 0.2 vol%) and the use of electrostatic stabilisation (through pH control) as opposed to steric stabilisation (using surfactants) as suspension stability control methods are likely to report anomalous effects. An exceptional case was observed for d < 15 nm, where to achieve anomalous enhancement, surfactants and pH controllers should not be used to prevent significant interfacial resistance. The shared characteristics of these anomalous observations indicate that nanofluid preparation effects are linked to the underlying physical mechanisms of heat transfer involved and those should be further investigated. The failure of studies attempting to replicate anomalous thermal conductivity enhancement in the literature could hence be understood, as these did not satisfy the conditions required to lead to an anomalous enhancement. The role of measurement errors was also considered.
Date Issued
2023-09
Date Acceptance
2023-06-16
Citation
Journal of Thermal Analysis and Calorimetry: an international forum for thermal studies, 2023, 148 (18), pp.9361-9389
ISSN
1388-6150
Publisher
Akadémiai Kiadó
Start Page
9361
End Page
9389
Journal / Book Title
Journal of Thermal Analysis and Calorimetry: an international forum for thermal studies
Volume
148
Issue
18
Copyright Statement
© The Author(s) 2023. Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.
License URL
Identifier
https://link.springer.com/article/10.1007/s10973-023-12334-7
Publication Status
Published
Date Publish Online
2023-07-14