Model of heat transfer enhancement due to bubbles in submerged rectangularchannels

Enhancement of heat transfer due to slug bubbles passing through a capillar y channel submerged into liquid is considered. A model of hydrodynamics is proposed describing the influence of the entrance region of the rectangular channel, Different regimes of heat transfer depending on fourth time-value s of process: tau(0), t(c) = L-c/U-b, t* = y*/U-l, t(b) = V/(UbS) are deter mined. A physical model of heat transfer takes to account the influence of liquid velocity, nonstationary effect of bubbles passing near heater and pr edominantly influence of the thermal layer forming on the low part of the h eater. The calculation from this model is shown to provide agreement with e xperimental data.