RESUMEN
An experimental investigation of the effects of layers of nanoparticles formed during femtosecond laser surface processing (FLSP) on pool boiling heat transfer performance has been conducted. Five different stainless steel 304 samples with slightly different surface features were fabricated through FLSP, and pool boiling heat transfer experiments were carried out to study the heat transfer characteristics of each surface. The experiments showed that the layer(s) of nanoparticles developed during the FLSP processes, which overlay FLSP self-organized microstructures, can either improve or degrade boiling heat transfer coefficients (HTC) depending on the overall thickness of the layer(s). This nanoparticle layer thickness is an indirect result of the type of microstructure created. The HTCs were found to decrease with increasing nanoparticle layer thickness. This trend has been attributed to added thermal resistance. Using a focused ion beam milling process and transmission electron microscopy (TEM), the physical and chemical properties of the nanoparticle layers were characterized and used to explain the observed heat transfer results. Results suggest that there is an optimal nanoparticle layer thickness and material composition such that both the HTCs and critical heat flux (CHF) are enhanced.