a Department of Mechanical Engineering and Materials Science, Duke University, Durham, NC 27706, USA
Abstract:
By taking account of the electric field effects on the shape of bubbles. Fritz's analysis on maximum bubble volume during boiling was extended to the boiling process in the presence of a uniform electric field. It was found that the maximum bubble volume decreases with increase in electric field strength and the dielectric constant of the boiling liquid. The decrease of bubble departure size with increase in electric field strength was confirmed by experimental observations.