Effects of gas phase and additive properties on Marangoni instability for absorption process in a horizontal fluid layer

Jake Kim, Yong Tae Kang, Chang Kyun Choi

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

The objectives of this study are to investigate theoretically the effect of additive on the onset of Marangoni convection and to find the meaningful relationships between the important parameters. The propagation theory in which the penetration depth is chosen as the length scale and the scaling analysis are adapted in the present study. It is found that the combined absorbate Marangoni number MB is linearly related to the modified Biot number Bi* and there is a critical Biot number Bi to cause the most unstable state of liquid layer. It is concluded that it is not always advantageous to increase the mass transfer coefficient in the gas phase in order to enhance the absorption rate. It is interesting that the additive Marangoni number Ma A and the relative surface diffusivity of additive RA which represent the additive properties act as the stabilizer and the destabilizer respectively for the onset of Marangoni convection.

Original languageEnglish
Pages (from-to)140-149
Number of pages10
JournalInternational Journal of Refrigeration
Volume27
Issue number2
DOIs
Publication statusPublished - 2004 Mar 1
Externally publishedYes

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Convection
Gases
gases
Fluids
Mass transfer
additive effect
mass transfer
diffusivity
Liquids
liquids
fluids
convection

Keywords

  • Absorption
  • Convection
  • Heat transfer
  • Surface tension

ASJC Scopus subject areas

  • Food Science
  • Mechanical Engineering

Cite this

Effects of gas phase and additive properties on Marangoni instability for absorption process in a horizontal fluid layer. / Kim, Jake; Kang, Yong Tae; Choi, Chang Kyun.

In: International Journal of Refrigeration, Vol. 27, No. 2, 01.03.2004, p. 140-149.

Research output: Contribution to journalArticle

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