The paper reports the impact of water-in-Jatropha biodiesel emulsion drops on a heated solid surface. The role of the surface temperature (T_S) and the composition of the emulsion on the impact dynamics are examined. Experiments are conducted taking three low water content emulsions samples for five surface temperatures, and the results are compared with pure Jatropha biodiesel (JBD) from the available literature. Due to the early evaporation of water micro-droplets inside the emulsion drop, internal vapor pressure is formed. The internal vapor pressure and the thin vapor film formed beneath the drop due to the high vaporization rate play a crucial role in the impact of emulsions. Emulsification results in a decrease in the Leidenfrost temperature when compared with JBD, affecting the sticking and bouncing behavior. The normalized average spreading velocity and the average receding velocity increase with T_S, and their maxima are found at higher T_S in case of emulsions as compared to JBD. Several differences are observed in the impact morphology of the emulsions when compared to JBD. The internal vapor pressure overcomes the viscous dissipation for the emulsions at higher T_S resulting in a higher maximum spreading factor and spreading velocity than JBD.

该论文报告了麻风树水包水生物柴油乳液滴在加热的固体表面上的影响。表面温度的作用（T _S) 和乳液的组成对冲击动力学的影响。对五个表面温度下的三个低水含量乳液样品进行实验，并将结果与​​来自可用文献的纯麻风树生物柴油 (JBD) 进行比较。由于乳液滴内部的水微滴早期蒸发，形成内部蒸气压。由于高蒸发率，内部蒸气压和液滴下方形成的薄蒸气膜在乳液的影响中起着至关重要的作用。与 JBD 相比，乳化导致 Leidenfrost 温度降低，影响粘附和弹跳行为。归一化平均铺展速度和平均后退速度随 T _S增加，并且它们的最大值出现在较高的 T与 JBD 相比，在乳液的情况下为_S。与 JBD 相比，在乳液的冲击形态上观察到了一些差异。内部蒸汽压克服了较高 T _{S 下}乳液的粘性耗散，导致比 JBD 更高的最大铺展系数和铺展速度。