Transport analysis of diffusion‐induced bubble growth and collapse in viscous liquids

Venerus, David C.; Yala, Nadia

doi:10.1002/aic.690431108

Cited by 32 publications

(31 citation statements)

References 21 publications

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“…To illustrate this matching, we consider Venerus and Yala's [46] sharp-interface calculation of the growth of a single bubble in an infinite sea of a Newtonian fluid. In both phase-field and classical calculations, the long-time growth is characterized by a "diffusion-controlled" regime with the scaling R ∝ √ t, R being the bubble radius [46]. By fitting the slope of the R ∼ √ t plot to that of the classic solution, we determine our parameter γ.…”

Section: Parameters and Scalingmentioning

confidence: 99%

“…We compare two simulations with the results of Venerus and Yala [46], who computed the growth of a bubble in an infinite domain of a Newtonian melt using a classical sharp-interface model. In this work, the process of nucleation is not considered; instead, a bubble with a certain radius and initial properties is used as the initial condition.…”

Section: Single Bubblementioning

confidence: 99%

“…Note that φ > 0 in the center, which is the interior of the bubble. The initial bubble radius R init = 1 matches that in [46]. To match the slope of the diffusion-controlled growth curve [curve (a) in Figure 5.2], we use a smaller value for γ: γ = 8889.…”

Section: Single Bubblementioning

confidence: 99%

“…Nucleation is modeled at best phenomenologically, with much uncertainty regarding the proper initial conditions for the growth stage [15]. Considerable work has been done on bubble growth, albeit limited to the growth of a single bubble in an infinite sea of melt or in a shell meant to simulate the effects of nearby bubbles [46,7]. Coarsening is often ignored completely, since bubble coalescence involves a topological change of the interfaces that cannot be readily handled by a sharp-interface model.…”

Section: Introductionmentioning

confidence: 99%

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The nucleation and growth of gas bubbles in a Newtonian fluid: an energetic variational phase field approach

Naber¹,

Li²,

Feng³

2008

Contemporary Mathematics

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Abstract.In this paper, we study the nucleation and growth of gas bubbles in a Newtonian fluid. We employ a general energetic variational formulation with a phase-field method, and compare the analytical and numerical predictions of this new formulation with those of classical models. The new approach allows the study of bubble nucleation, growth and coalescence in a unified framework, and has the capability of modeling complex situations in polymer foaming, with multiple-bubble interaction, interaction with an external flow field, complex non-Newtonian rheology and non-Fickian diffusion.

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Section: Parameters and Scalingmentioning

confidence: 99%

Section: Single Bubblementioning

confidence: 99%

Section: Single Bubblementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The nucleation and growth of gas bubbles in a Newtonian fluid: an energetic variational phase field approach

Naber¹,

Li²,

Feng³

2008

Contemporary Mathematics

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“…The reader is referred to Venerus and Yala (ref. 5) for typical transport models with mass diffusion.…”

Section: Expansion Of a Gas Bubble From An Initial Small Sizementioning

confidence: 99%

Vapor-Gas Bubble Evolution and Growth in Extremely Viscous Fluids under Vacuum

Kizito

Balasubramaniam

Nahra

et al. 2009

47th AIAA Aerospace Sciences Meeting Including the New Horizons Forum and Aerospace Exposition

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The entrainment and evolution of gas bubbles in bread dough—A review

et al. 2023

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Background and ObjectiveFor control of bread quality to achieve high loaf volume and uniform crumb structure, gas bubble dynamics in dough needs to be better understood throughout different breadmaking processes. The objective of this review was to establish a solid theoretical basis on how flour type, water and salt content, and mixing conditions affected the incorporation, evolution, and stabilization of gas bubbles in a dough.FindingsBubble dynamics including entrainment, disentrainment, break‐up, disproportionation, growth, and coalescence were outlined and their effects on the gas phase of the dough were assessed. The application, advantages, and disadvantages of microscopy, magnetic resonance imaging (MRI) and X‐ray microtomography techniques for qualitatively or quantitatively characterizing the void fraction and bubble size distribution (BSD) in the dough at various stages of the breadmaking process have been discussed.ConclusionsSince the BSD evolution in bread dough is associated with the quality of the resultant products, to devise strategies for improving the product quality, dough formulation, and mixing conditions need to be considered.Significance and NoveltyDue to the obvious challenges of monitoring the fast evolution of BSD in yeasted dough, future research needs to focus on the effects of yeast activity on dough's BSD.

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Transport analysis of diffusion‐induced bubble growth and collapse in viscous liquids

Abstract: Transport models of difision-induced bubble growth and collapse in viscous liquids

Cited by 32 publications

References 21 publications

The nucleation and growth of gas bubbles in a Newtonian fluid: an energetic variational phase field approach

The nucleation and growth of gas bubbles in a Newtonian fluid: an energetic variational phase field approach

Vapor-Gas Bubble Evolution and Growth in Extremely Viscous Fluids under Vacuum

The entrainment and evolution of gas bubbles in bread dough—A review

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