Droplet impact and spreading: Droplet formulation effects

Werner, Stephen R.L.; Jones, Jim R.; Paterson, Anthony H.J.; Archer, Richard; Pearce, David

doi:10.1016/j.ces.2006.12.024

Cited by 63 publications

(37 citation statements)

References 25 publications

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“…The results show that, similar to water spreading, the initial dilation rate and n max are not affected by surface treatment, although n max is reduced due to greater viscous dissipation. In addition, dilation and n max are also independent of whether or not the droplets contained lecithin despite the wetting agents reducing the equilibrium surface tensions from 67 mN m À1 for 20 wt% maltodextrin DE5 to $30 mN m À1 (Werner et al, 2007). This is expected as the dilation rates in this study, $60 s À1 , are rapid enough that the wetting agent has insufficient time to reach the three-phase contact line.…”

Section: Resultsmentioning

confidence: 65%

“…dominate and the droplet recoils to its final spread diameter. A detailed description of the physics of this process is described in Werner et al (2007). From similar images to those shown in Fig.…”

Section: Materials Properties and Droplet Measurementsmentioning

confidence: 96%

“…1). A detailed description of each of the components is given in Werner et al (2007). It is briefly described here.…”

Section: Apparatus For Droplet Impact and Spreadingmentioning

confidence: 99%

“…It is believed that a surface pre-coating could benefit a secondary coating process by ensuring a smooth and chemically similar surface to that of the coating solution being added. This work follows similar work by the authors (Werner et al, 2007) which aims to measure the benefits of a pre-coating step by observing the impact and spreading of droplets onto a model test surface. It is presumed that conditions leading to greater final droplet spread diameters will lead to more coherent coatings and greater control of coating thickness in an air-suspension coating operation.…”

Section: Introductionmentioning

confidence: 98%

See 3 more Smart Citations

Droplet impact and spreading on lecithinated anhydrous milkfat surfaces

Werner

Jones

Paterson

et al. 2009

Journal of Food Engineering

Self Cite

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Section: Resultsmentioning

confidence: 65%

Section: Materials Properties and Droplet Measurementsmentioning

confidence: 96%

“…1). A detailed description of each of the components is given in Werner et al (2007). It is briefly described here.…”

Section: Apparatus For Droplet Impact and Spreadingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

See 2 more Smart Citations

Droplet impact and spreading on lecithinated anhydrous milkfat surfaces

Werner

Jones

Paterson

et al. 2009

Journal of Food Engineering

Self Cite

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“…The impact of droplets spreading on a paper was investigated by utilizing a VOF two-phase flow finite element simulation model. Toivakka not only revealed that the droplet size, velocity, viscosity and surface tension are the main influencing factors for droplet spreading but also summarized an empirical formula for the maximum droplet spreading diameter 28 . Considering that the minimum size of the micro-polymer surface structures is~20 μm in this work, the fluid conditions for such liquid-gas-solid interfaces still satisfy the Navier-Stokes equations.…”

Section: Materials and Methods Surface Contact Angle Theorymentioning

confidence: 99%

A designable surface via the micro-molding process

Wang

et al. 2018

Microsyst Nanoeng

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A rapid prototyping process was presented to fabricate a nylon honeycomb microstructure coated with parylene C. The surface structure was designed to obtain a hydrophobic surface using the volume of fluid (VOF) model. With the micro-molding technique, the contact angle of the polymer surface could be designed and fabricated by changing the different microstructure surface diesteel mold inserts. For the honeycomb (20 μm width and 60 μm depth) microcavity side wall, an average micro-molding filling percentage of 95% could be achieved by using a three-section constant-pressure molding process. The solid surface wettability is governed by both the geometrical microstructures and the surface energy. A 2 μm parylene C layer was deposited on the nylon honeycomb microsurface to reduce the surface energy. To design honeycomb structures with different microcavity densities, the contact angle of these artificial surfaces could change from 91°to 130°. From a comparison of the contact angle measurements with the different models, the honeycomb-structured microsurface could be described by the Cassie-Baxter model. The errors between the VOF simulation and the measured data were o 10%. The drag reduction performance of the honeycomb microplates was investigated in a water tunnel with a high Reynolds number (from 0.5 × 10 6 to 4.6 × 10 6 ). As a result, the honeycomb microplates showed a maximum drag reduction rate of 36 ± 0.6% in comparison with the bare plates in such turbulent flow. Benefiting from the replaceable mold insert, more designable microstructure polymer surfaces can be manufactured by this rapid prototyping technique.

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Synergistic spray drying techniques for encapsulation

Anandharamakrishnan

Ishwarya

2015

Spray Drying Techniques for Food Ingredient Encapsulation

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Droplet impact and spreading: Droplet formulation effects

Cited by 63 publications

References 25 publications

Droplet impact and spreading on lecithinated anhydrous milkfat surfaces

Droplet impact and spreading on lecithinated anhydrous milkfat surfaces

A designable surface via the micro-molding process

Synergistic spray drying techniques for encapsulation

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