CHARACTERISTIC FEATURES OF THE BOILINGOF EMULSIONS
HAVING A LOW-BOILINGDISPERSED PHASE

N. V. Bulanova and B. M. Gasanovb

UDC 536.423

The results of investigation of heat transfer from thin wires to a boiling
emulsion, the dispersed phase of which is formed from a liquid with a boiling
temperature much lower than the boiling temperature of the dispersion medium,
are presented. Two variants of boiling of such an emulsion are possible:
boiling of the dispersed phase alone and simultaneous boiling of the 
dispersed phase and dispersion medium. In the present work, only the first
variant has been studied; it is distinguished by the following most important
features: high superheat of the dispersed-phase droplets  of the emulsion
and a wide temperature range of bubble boiling (50-20C). For conventional heat
carriers (pure liquids and solutions), the value of  does not exceed 1-C,
with the bubble-boiling interval lying within the range from 5 to 2C.

aUral State University of Railways, 66 Kolmogorov Str., Ekaterinburg,
620034, Russia;bInstitute of Thermal Physics, Ural Branch of the Russian
Academy of Sciences, 106 Amundsen Str., Ekaterinburg, 620016, Russia. Translated
from Inzhenerno-Fizicheskii Zhurnal, Vol. 79, No. 6, pp. 81-84, November-December,
2006. Original article submitted March 1, 2005.