© 2020 Elsevier Ltd In the present research, the general aim is to understand further the potential effect of the surface shape and geometrical specification of rectangular parallel fins developed on the surface on the heat transfer coefficient, bubble formation, and fouling of the nanoparticles. To achieve this, the boiling thermal performance of the copper oxide nano-suspension (NS) was quantified on the modified surfaces with different geometrical specifications, including the width and height of the fins and space between fins. Results showed that the designed fins reduce the rate of the fouling of the nanoparticles on the boiling surface such that the best thermal performance was achieved for the surface modified with the fins with more towering height and smaller width. Also, the fouling thermal resistance was found to follow an asymptotic behaviour while developing three regions of inception, growth, and equilibrium. During the inception of fouling, negative values were measured for the fouling thermal resistance, which was attributed to the enhancement in the specific surface area and thermal performance of the system. Overall, the presence of the fins improved the thermal performance of the system in comparison with the plain surface.
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