Experimental study on combined heat transfer enhancement due to macro-structured surface and electric field during electrospray cooling

Electrospray (ES) cooling is promising to achieve the high-heat-flux thermal dissipation with a low fluid consumption when using structured surfaces as heat sinks of micro-size and high-power electronics. Nevertheless, available research is still limited in the fundamental of combined heat transfer enhancement owing to the macro-structured surface and electric field. In this study, four macro-structured surfaces machined with cubic pin fins, conical pin fins, wavy fins and straight fins are compared to one flat surface under electric field to shed lights on the combined heat transfer enhancement mechanism during ethanol ES cooling. The experimental results demonstrate that both electric field and surface modification can elevate the critical heat flux (CHF) and heat transfer coefficient. A CHF of 7.93 W/cm(2) is achieved by the cubic-pin-fin surface with an applied voltage of 4.5 kV at T-s = 145 degrees C, corresponding to a 63 % enhancement over the flat surface. The CHFs at first increase and then decline with the increased area ratio (f), and the superior heat transfer performance is achieved when f = 0.79. In the low temperature region (30 degrees C < T-s < 51 degrees C), the enhanced convection and bubble formations caused by electric field are deemed as the dominated heat transfer mechanism. The increase in nucleation sites triggered by macro-structured surfaces governs the heat transfer in the mid-temperature region (51 degrees C < T-s < 119 degrees C). Whereas, the heat transfer enhancement due to macro-structured surfaces declines in the high temperature region (T-s > 119 degrees C), possibly as a consequence of the large thermal resistance induced by the Leidenfrost phenomenon.