为了探明喷雾冷却过程中多无量纲参数变化对传热量及其机理的影响，通过自由能格子玻尔兹曼方法研究了范德瓦尔斯流体液滴碰撞过热表面的相变传热过程，重点分析了表面过热度、润湿性、韦伯数（1≤We≤100）和雷诺数（50≤Re≤1 600）等参数对液滴形态和传热量的影响规律。结果表明，随着过热度的增加，传热量几乎线性地增加到最大值，然后迅速降低，液滴会经历单相传热、核态沸腾、破裂过渡沸腾、未破裂过渡沸腾和膜态沸腾等五个阶段。当韦伯数较小时，液滴不破裂，液滴内部会形成多个微气泡，最终合并为一个较大的气泡，最大传热量主要发生在核态沸腾阶段；当韦伯数较大时，存在液滴蒸发和液滴铺展回缩两种机制的液滴破裂，破裂后子液滴脱离过热表面，降低传热量，最大传热量发生在单相传热阶段；当疏水表面转换为亲水表面时，传热量迅速增加，亲水条件下易发生核态沸腾，反之，易发生膜态沸腾；当雷诺数较小时，传热量随着韦伯数和雷诺数增加而增加，当雷诺数较大时，传热量随韦伯数先增加再减小。在研究参数范围内传热量和韦伯数与雷诺数的积近似呈对数关系。

In order to investigate the effect of multi-dimensionless parameter variations on heat transfer efficiency and mechanism during spray cooling, the free energy lattice Boltzmann method was used to investigate the heat transfer process of van der Waals fluid droplet impacting on a superheated surfaces, the effects of superheat, wettability, Weber number(1 ~ 100), and Reynolds number(50 ~ 1 600) on the droplet morphology and heat transfer mechanism were analyzed. The results show that with the increase of superheat, the heat transfer increases almost linearly to the maximum value, and then decreases rapidly. The droplet can undergo five stages, namely, single-phase heat transfer, nuclear boiling, transition boiling, transition boiling with droplet breakup and film boiling. When the Weber number is small, the droplet does not break, and some microbubbles will appear inside the droplet, and eventually merge into a larger bubble, the maximum heat transfer mainly occurs in the nuclear boiling stage. When the Weber number is large, there are two mechanisms of droplet rupture: droplet evaporation and droplet spreading and shrinking. After the rupture, the daughter droplet will escape from the superheated surface and reduce the heat transfer, the maximum heat transfer occurs in the single-phase heat transfer stage. When the hydrophobic surface is transformed into a hydrophilic surface, the heat transfer increases rapidly, and nuclear boiling is easy to occur under hydrophilic conditions, and inversely, film boiling occurs. When the Reynolds number is small, the heat transfer increases with the increases of both Weber number and Reynolds number. When the Reynolds number is large, the heat transfer first increases and then decreases with Weber number increasing. In the range of parameters studied, the heat transfer and the product of Weber number and Reynolds number are approximately logarithmic.