Dynamic Leidenfrost temperature increase of impacting droplets containing high-alcohol surfactant

Methods to avoid the dynamic Leidenfrost effect are of great importance for high heat flux spray cooling which needs an efficient contact of liquid and superheated surface. In this paper, a novel method of increasing dynamic Leidenfrost temperature is proposed through addition of high-alcohol surfactant (HAS). Effects of 1-Octanol and 2-ethyl-hexanol surfactants on dynamic Leidenfrost temperature and spreading dynamic of droplets impacting on superheated surface were investigated for the first time using high-speed photography. Empirical correlations of dynamic Leidenfrost temperature and maximum spreading factor were obtained based on our experimental data. A possible explanation for the dynamic Leidenfrost temperature increase caused by HAS was proposed based on bubble bursting and bubble coalescence. The results show that dynamic Leidenfrost temperature is significantly increased by addition of HAS because of surface tension reduction. The empirical correlations of dynamic Leidenfrost temperature and maximum spreading factor show good agreement with maximum error of 5% and 10% respectively. These empirical correlations could provide reference value for the future research.