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界面现象 及传热
ESCI SJR: 0.258 SNIP: 0.574 CiteScore™: 0.8

ISSN 打印: 2169-2785
ISSN 在线: 2167-857X

界面现象 及传热

DOI: 10.1615/InterfacPhenomHeatTransfer.2018024499
pages 81-95

MARANGONI-IMPROVED MIXING IN A TWO-DROPLET SYSTEM

Vi-Vie Ng
Department of Mechanical Engineering, University of Canterbury, Private Bag 4800, Christchurch, 8140, New Zealand
Mathieu Sellier
Department of Mechanical Engineering, University of Canterbury, Private Bag 4800, Christchurch, 8140, New Zealand
Volker Nock
Department of Mechanical Engineering, University of Canterbury, Private Bag 4800, Christchurch, 8140, New Zealand

ABSTRACT

The study of how surface tension gradients affect the mixing of liquids is beneficial in understanding applications that involve an air-liquid interface. Our work investigates the mixing of a yellow food color (tartrazine) droplet in an ethanol (EtOH) droplet. Though studies of droplet coalescence and mixing on a plane have been carried out, the effects of the air-liquid interface and the resulting nonuniform surface tension distribution were not well understood. To fill the knowledge gap, we study the impact of surface tension gradient, or Marangoni stress, on the mixing of two droplets. Using tartrazine as the mixing material in water, we first evaluate how the mixing rate obtained from our proposed two-droplet system differs from the mixing rate that would occur if molecular diffusion alone was present. Second, we assess the impact of surface tension gradient through studying the mixing of tartrazine in various EtOH concentrations. Through a mathematical model built using COMSOL, we confirmed that varying the EtOH concentration did not impact the mixing time. Our simulation also presented a qualitative understanding of mixing rate as a function of contact angle.


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