Critical volume and chain activation of boiling sites in emulsions with low-boiling dispersed phase

A study is made of the features characteristic of boiling of emulsions with low-boiling dispersed phase compared to the boiling temperature of dispersion medium. The question of boiling sites and their chain activation is considered. Formulas are suggested for the calculation of the critical volume of emulsion; it is demonstrated that vigorous nucleate boiling of emulsion is observed only when the volume of superheated emulsion in the thermal boundary layer exceeds the critical volume.