Enhancement of heat transfer at boiling in electrohydrodynamic flow

The influence of the electric field strength and interelectrode spacing on the heat transfer intensity at boiling in an electrohydrodynamic flow was studied. It was stated that the heat transfer coefficient increases with the increasing of the field strength. The influence of the interelectrode spacing is ambiguous. The efficiency of the action of a electrohydrodynamic flow on the heat transfer intensity at boiling was evaluated using the ratio of the heat transfer coefficient at boiling in the field to the heat transfer coefficient at boiling without the field. The relationships for calculation were obtained that satisfactorily agree with the experimental data.