Dependence of the Beginning of Chain Activation of Boiling Sites on Superheating of Droplets in the Dispersed Phase of the Emulsion

The features characteristic of boiling of emulsions with a low-boiling dispersed phase are studied. The phenomenon of chain boiling up of droplets of the dispersed phase is considered. The dependence of the moment of emergence of chain activation of boiling sites and the subsequent chain boiling up of droplets of the dispersed phase on the temperature of the surface being heated (cooled) is obtained.