Photographic Observations of the Transient Contact Behavior of Oil-in-Water Emulsion Droplets Impinging on a Hot Substrate

被引:1
|
作者
Fujimoto, Hitoshi [1 ]
Takeshita, Hiroaki [1 ]
Ashida, Masayoshi [1 ,2 ]
Obana, Wataru [1 ,3 ]
Hama, Takayuki [1 ]
Takuda, Hirohiko [1 ]
机构
[1] Kyoto Univ, Grad Sch Energy Sci, Kyoto 6068501, Japan
[2] Kawasaki Heavy Ind Co Ltd, Kobe, Hyogo 6520884, Japan
[3] JFE Steel Corp, Chiba 2600835, Japan
关键词
droplet dynamics; flow visualization; boiling; oil-in-water emulsion; oil adhesion; HEAT-TRANSFER; IMPACT; HYDRODYNAMICS; PLATE;
D O I
10.2355/isijinternational.ISIJINT-2018-790
中图分类号
TF [冶金工业];
学科分类号
0806 ;
摘要
Oil-in-water (O/W) emulsions are widely used as the working fluids in various metalworking processes. In this study, the transient liquid/solid contact behavior of O/W emulsion droplets impinging on a hot sapphire prism was experimentally investigated in order to gain insight on spray jet impingement in industrial applications. Three-directional flash photography method (with three digital cameras and four flashlights) was used to obtain the time evolutions of the droplet shape and liquid/solid contact behavior. Water, base oil, and O/W emulsions (oil concentration: 5, 15 mass%) were chosen as the test liquids. The experiments were conducted under a droplet impact velocity of 1.0 m/s and the pre-impact diameter of the droplets was similar to 2.3 mm. The temperature of the substrate was varied from 150 degrees C to 400 degrees C. The results showed that there was less direct liquid/solid contact at higher substrate temperatures because the boiling of water was more intense. There was no direct liquid/solid contact at a substrate temperature of 400 degrees C. In addition, the direct liquid/solid contact areas were smaller for the O/W emulsion with higher oil concentration because of the vapor trapped between the solid surface and oil-rich liquid with high viscosity. Furthermore, it was found that the oil adhesion on the test substrate rarely occurred except at lower substrate temperatures.
引用
收藏
页码:1304 / 1313
页数:10
相关论文
共 50 条
  • [41] Bubble stability in the presence of oil-in-water emulsion droplets: Influence of surface shear versus dilatational rheology
    Murray, Brent S.
    Dickinson, Eric
    Wang, Yiwei
    FOOD HYDROCOLLOIDS, 2009, 23 (04) : 1198 - 1208
  • [42] Oil-In-Water Emulsion Droplets and Microfluidic Tools to Study B Cells Polarization and Mechanics of Immunological Synapse
    Pinon, Lea
    Pineau, Judith
    Montel, Lorraine
    Mesdjian, Olivier
    Pierobon, Paolo
    Fattaccioli, Jacques
    BIOPHYSICAL JOURNAL, 2020, 118 (03) : 321A - 321A
  • [43] In Vitro Gastrointestinal Digestibility of Soybean Oil-in-Water Emulsion Droplets Stabilized by Polyglycerol Esters of Fatty Acid
    Wang, Zheng
    Neves, Marcos A.
    Yin, Li-Jun
    Kobayashi, Isao
    Uemura, Kunihiko
    Nakajima, Mitsutoshi
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2012, 18 (02) : 149 - 156
  • [44] Lipid Transfer in Oil-in-Water Isasome Emulsions: Influence of Arrested Dynamics of the Emulsion Droplets Entrapped in a Hydrogel
    Ramon Iglesias, Guillermo
    Pirolt, Franz
    Sadeghpour, Amin
    Tomsic, Matija
    Glatter, Otto
    LANGMUIR, 2013, 29 (50) : 15496 - 15502
  • [45] The Synthesis of Chiral Isotetronic Acids with Amphiphilic Imidazole/Pyrrolidine Catalysts Assembled in Oil-in-Water Emulsion Droplets
    Zhang, Boyu
    Jiang, Zongxuan
    Zhou, Xin
    Lu, Shengmei
    Li, Jun
    Liu, Yan
    Li, Can
    ANGEWANDTE CHEMIE-INTERNATIONAL EDITION, 2012, 51 (52) : 13159 - 13162
  • [46] β-lactoglobulin as food grade surfactant for clove oil-in-water and limonene-in-water emulsion droplets produced by microchannel emulsification
    Purwanti, Nanik
    Ichikawa, Sosaku
    Neves, Marcos A.
    Uemura, Kunihiko
    Nakajima, Mitsutoshi
    Kobayashi, Isao
    FOOD HYDROCOLLOIDS, 2016, 60 : 98 - 108
  • [47] VISCOELASTIC BEHAVIOR OF OLIVE OIL-IN-WATER EMULSION STABILIZED By SUCROSE FATTY ACID ESTERS
    Tan, H. W.
    Misran, M.
    Khoo, S. K.
    APPLIED RHEOLOGY, 2011, 21 (05)
  • [48] EFFECT OF PRESSURE ON THE MICRO-EXPLOSION OF WATER OIL EMULSION DROPLETS OVER A HOT PLATE
    CHO, P
    LAW, CK
    MIZOMOTO, M
    JOURNAL OF HEAT TRANSFER-TRANSACTIONS OF THE ASME, 1991, 113 (01): : 272 - 274
  • [49] Optical and interfacial tension study of crystallization of n-alkane in oil-in-water emulsion using monodispersed droplets
    Hamada, Y
    Kobayashi, I
    Nakajima, M
    Sato, K
    CRYSTAL GROWTH & DESIGN, 2002, 2 (06) : 579 - 584
  • [50] CFD analysis of generation of soybean oil-in-water emulsion droplets using rectangular straight-through microchannels
    Kobayashi, Isao
    Uemura, Kunihiko
    Nakajima, Mitsutoshi
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2007, 13 (03) : 187 - 192