Abstract A series of experiments on water droplet interaction with high-temperature peanut oil were conducted and the effects of droplet diameter and oil temperature were discussed in the current study. Three typical regimes, including secondary jet, bubble and vapor explosion were observed during the impact process. Especially, water vapor explosion can be induced by solid-liquid contact (Toil≥241 °C) and liquid-liquid contact (Toil≥301 °C). The evolution model of water vapor was proposed and divided into three stages. Furthermore, to characterize the hazards of the vapor explosion, the heat values absorbed by single water droplet and itsmaximum fragmentized daughter droplet were both quantified. It is found that compared with the oil temperature, the droplet size has a more significant effect on the absorption heat of the droplet. For the solid-liquid explosion, with the decrease of the impact droplet diameter, the size of the vapor bubble increases, and resultantly the ratio of the absorption heat of the maximum daughter droplet to that of a single droplet increases. Additionally, the larger the impact droplet size is, the more daughter droplets are formed, resulting in a more violent explosion with long time.

中文翻译：

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水滴对高温花生油表面的影响：水滴直径和油温的影响

摘要 进行了一系列水滴与高温花生油相互作用的实验，讨论了水滴直径和油温的影响。在撞击过程中观察到三种典型的状态，包括二次射流、气泡和蒸汽爆炸。特别是，固液接触（Toil≥241℃）和液液接触（Toil≥301℃）均可诱发水蒸气爆炸。提出了水蒸气的演化模型，并将其分为三个阶段。此外，为了表征蒸汽爆炸的危害，单个水滴吸收的热值及其最大碎片子水滴都被量化。发现与油温相比，液滴尺寸对液滴吸热的影响更为显着。对于固液爆炸，随着撞击液滴直径的减小，汽泡的尺寸增大，从而导致最大子液滴的吸收热与单个液滴的吸收热之比增加。此外，撞击液滴尺寸越大，形成的子液滴越多，导致长时间爆炸更猛烈。