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Wenliang Qi

Researcher at Washington University in St. Louis

Publications -  12
Citations -  94

Wenliang Qi is an academic researcher from Washington University in St. Louis. The author has contributed to research in topics: Heat transfer & Avionics. The author has an hindex of 3, co-authored 3 publications receiving 37 citations. Previous affiliations of Wenliang Qi include Harbin Engineering University.

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Evaporation of Sessile Water Droplets on Horizontal and Vertical Biphobic Patterned Surfaces.

TL;DR: In this article, a single water droplet of 8 μL volume is placed on a preheated surface and allowed to evaporate in an open laboratory environment, and the influence of substrate orientation (horizontal and vertical) on evaporation dynamics is investigated.
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Dynamic wetting and heat transfer during droplet impact on bi-phobic wettability-patterned surfaces

TL;DR: In this article, the authors report the dynamic wetting behavior and heat transfer characteristics for impinging droplets on heated bi-phobic surfaces (superhydrophobic matrix with hydrophobic spots).
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Dynamic wetting and heat transfer during droplet impact on heated bi-phobic wettability-patterned surfaces

TL;DR: In this article, the authors report the dynamic wetting behavior and heat transfer characteristics for impinging droplets on heated bi-phobic surfaces (superhydrophobic matrix with hydrophobic spots).
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Effect of direct liquid cooling technology with flow guide integration on avionics devices thermal and electrical performance

TL;DR: In this article , the authors presented a numerical study on the thermal and electrical performance of the avionics server module by using single-phase immersion cooling technology with flow distributor and investigated the influence of heat dissipation capacity on the temperature and power dissipation.
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Research Progress of Applying Infrared Spectroscopy Technology for Detection of Toxic and Harmful Substances in Food

TL;DR: In this paper , the concept and principle of IR spectroscopy in food are briefly introduced, including NIR and FTIR, and the main progress and contribution of IR Spectroscopy are summarized, including the model's establishment, technical application and spectral optimization in grain, fruits, vegetables, and beverages.