Evaporating pure, binary and ternary droplets: thermal effects and axial symmetry breaking

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Publication:4594065

DOI10.1017/JFM.2017.312zbMATH Open1422.76195arXiv1706.06874OpenAlexW3099708570WikidataQ56990225 ScholiaQ56990225MaRDI QIDQ4594065FDOQ4594065


Authors: C. Diddens, Huanshu Tan, Pengyu Lv, Michel Versluis, J. G. M. Kuerten, Xuehua Zhang, Detlef Lohse Edit this on Wikidata


Publication date: 17 November 2017

Published in: Journal of Fluid Mechanics (Search for Journal in Brave)

Abstract: The Greek aperitif Ouzo is not only famous for its specific anise-flavored taste, but also for its ability to turn from a transparent miscible liquid to a milky-white colored emulsion when water is added. Recently, it has been shown that this so-called Ouzo effect, i.e. the spontaneous emulsification of oil microdroplets, can also be triggered by the preferential evaporation of ethanol in an evaporating sessile Ouzo drop, leading to an amazingly rich drying process with multiple phase transitions [H. Tan et al., Proc. Natl. Acad. Sci. USA 113(31) (2016) 8642]. Due to the enhanced evaporation near the contact line, the nucleation of oil droplets starts at the rim which results in an oil ring encircling the drop. Furthermore, the oil droplets are advected through the Ouzo drop by a fast solutal Marangoni flow. In this article, we investigate the evaporation of mixture droplets in more detail, by successively increasing the mixture complexity from pure water over a binary water-ethanol mixture to the ternary Ouzo mixture (water, ethanol and anise oil). In particular, axisymmetric and full three-dimensional finite element method simulations have been performed on these droplets to discuss thermal effects and the complicated flow in the droplet driven by an interplay of preferential evaporation, evaporative cooling and solutal and thermal Marangoni flow. By using image analysis techniques and micro-PIV measurements, we are able to compare the numerically predicted volume evolutions and velocity fields with experimental data. The Ouzo droplet is furthermore investigated by confocal microscopy. It is shown that the oil ring predominantly emerges due to coalescence.


Full work available at URL: https://arxiv.org/abs/1706.06874




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