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Impact of emulsion drops on a plane solid: Effect of composition and wall temperature

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Abstract

The paper reports the impact of water-in-Jatropha biodiesel emulsion drops on a heated solid surface. The role of the surface temperature (TS) 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 TS, and their maxima are found at higher TS 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 TS resulting in a higher maximum spreading factor and spreading velocity than JBD.

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Acknowledgements

The work is supported by the Science and Engineering Research Board (SERB) of the Department of Science and Technology (DST), Government of India (Project number: ECR / 2016 / 000026).

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  1. Department of Mechanical Engineering, Indian Institute of Technology (ISM), Dhanbad, PIN, 826 004, India

    Amrit Kumar & Deepak Kumar Mandal

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Kumar, A., Mandal, D.K. Impact of emulsion drops on a plane solid: Effect of composition and wall temperature. Heat Mass Transfer 58, 505–529 (2022). https://doi.org/10.1007/s00231-021-03129-3

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