Heat and mass transfer in the vicinity of the triple interline of a meniscus

Abstract Effective experimental and theoretical techniques for studying the heat transfer characteristics of a stationary evaporating meniscus formed on a flat plate immersed in a pool of liquid were developed. Integral heat transfer data were obtained for the four systems: 304 stainless steel‐water, 6061 aluminum‐water, 304 stainless steel‐methanol, and 6061 aluminum‐methanol. High rates of heat transfer were obtained in the triple interline region with a stable meniscus. Detailed descriptions of the heat flux and temperature field were obtained for the stainless steel‐water and stainless steel‐methanol systems. The effect of the evaporation coefficient on the heat flux distribution was evaluated. The heat transfer process in the interline region proved to be more efficient than a simple conduction process in an evaporating liquid meniscus.