The paper investigates the impact of single drops of water, Jatropha biodiesel (JBD), and their emulsions of varying composition on an inclined surface to clarify the influence of emulsification and impact velocity on the residence time (T_R) above Leidenfrost temperature (T_L). Results show that though the impact is inclined, the process solely depends on the normal component of the impact inertia. The residence time is found to depend on the properties and composition of the liquid. T_R decreases with the increase in the percentage of water in the emulsion. T_R is minimum for water and maximum for JBD. Water and JBD drops show disintegration during rebound, while disintegration does not occur for the emulsions. The reason is found to be the lower viscous dissipation for water and JBD drops, while higher dissipation for the emulsions suppresses the disintegration. T_R shows no significant dependence on the impact velocity for a given composition. The tangential component of the velocity causes the sliding of the drop along the surface. T_R is directly related to the total sliding distance (S_T) of the drop over the surface. S_T decreases with the increase in the percentage of water in the emulsion, similar to T_R. S_T increases with an increase in the impact velocity for a given liquid, as the sliding velocity increases due to the increase in the inertial energy of the drop.

中文翻译：

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液面温度以上倾斜表面上乳液滴的停留时间

本文研究了单滴水滴，麻风树生物柴油（JBD）及其组成不同的乳剂在倾斜表面上的影响，以阐明乳化和冲击速度对莱顿弗罗斯特温度（T _L）以上停留时间（T _R）的影响。）。结果表明，尽管冲击是倾斜的，但过程仅取决于冲击惯性的正态分量。发现停留时间取决于液体的性质和组成。T _R随着乳液中水百分比的增加而降低。Ť _[R对于水来说是最小的，对于JBD来说是最大的。水滴和JBD液滴在回弹过程中显示崩解，而乳液则不会崩解。发现原因是水和JBD液滴的粘滞耗散较低，而乳化液的高耗散抑制了崩解。对于给定的组成，T _R对冲击速度没有显着依赖性。速度的切向分量会导致液滴沿表面滑动。T _R与液滴在表面上的总滑动距离（S _T）直接相关。S _T随乳液中水含量的增加而降低，与T _R相似。对于给定液体，S _T随着冲击速度的增加而增加，这是由于液滴的惯性能量增加而使滑动速度增加。