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Evaporation of an oil-in-water type emulsion droplet on a hot surface

✍ Scribed by Takeo Takashima; Hiroshi Shiota

Publisher: John Wiley and Sons
Year: 2005
Tongue: English
Weight: 807 KB
Volume: 34
Category: Article
ISSN: 1099-2871
DOI: 10.1002/htj.20081

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✦ Synopsis

Evaporation characteristics of an Oil-in-Water (O/W) emulsion droplet were examined experimentally. The evaporation time per unit of initial surface area of a droplet τ * was used to estimate the evaporation characteristics of droplets with different diameters and to compare a water droplet and an emulsion droplet. Results show that τ * of an O/W emulsion droplet is shorter than a water droplet in the Leidenfrost film boiling regime. The four evaporation modes of O/W type emulsion droplets were observed. These depended on the mixing ratio of water and oil, G S , and hot surface temperature, T W . Increasing G S increases the emulsion droplet's Leidenfrost temperature when the droplet is used as a die-cast releasing agent. Microexplosions were observed during Leidenfrost film boiling when T W was greater than 250 °C.

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