论文部分内容阅读
通过恒温烘烤对氨-不锈钢热管恒温特性进行了试验研究,其中烘烤温度为270℃。试验结果发现,烘烤过程中有不凝性气体产生,约占总工质质量的0.8%;不凝性气体对热管的影响只与热管工作温度有关,温度低时影响较大,温度升高影响迅速减小;此外,烘烤过程中热管表现出热管效应,与同尺寸同工况下的铝棒相比,氨-不锈钢热管传热能力优越,对温度变化反应灵敏,最高有效导热系数约为壳体材料的159倍,有效导热系数和密度之比约为壳体材料的309.9倍。
Through constant temperature baking ammonia - stainless steel heat pipe temperature characteristics of a pilot study, in which the baking temperature is 270 ℃. The test results showed that during the baking process, non-condensable gas was generated, accounting for about 0.8% of the total mass of the working fluid. The influence of the non-condensable gas on the heat pipe was only related to the working temperature of the heat pipe. The effect is rapidly reduced; In addition, the heat pipe in the baking process shows the heat pipe effect, compared with the aluminum rod with the same size under the same conditions, ammonia-stainless steel heat pipe superior heat transfer sensitivity to temperature changes, the maximum effective thermal conductivity of about 159 times the shell material, the effective thermal conductivity and density ratio of about 309.9 times the shell material.