Experimental study of drop impacts and spreading on epicarps: Effect of fluid properties

Experimental study of liquid drop impact on granular medium: Drop spreading/splashing and particle ejection

The impact of a liquid drop on a granular medium is a common phenomenon in nature and engineering. The possible splashing droplets and ejected particles could pose a risk of pathogen transmission if the water source or granular medium is contaminated. This work studies the liquid drop impact on the granular medium using high-speed photography and considers the effects of liquid properties, drop impact characteristics, and granular medium properties. Four flow regimes, including direct penetration, prompt splashing, spreading, and corona splashing, are observed and a regime map is created to identify their thresholds. The spreading regime can eject a large number of particles, and the corona splashing regime can produce splashing droplets in addition to the ejected particles. For the splashing droplets, their median diameters and velocities are in the ranges 0.11 to 0.21 and 0.15 to 0.37 of the diameter and velocity of the impact drop, and their median splashing angles range from 14° to 27°. Two particle ejection mechanisms are observed, falling squeeze and forward collision, driven by the collapsing and forward spreading of the liquid lamella, respectively. The particles ejected by the latter mechanism have larger ejection velocities, angles and distances from the impact center, which can facilitate their long-range transmission. In addition, the process of spreading and retracting of the lamella formed by the drop impact is also studied, and it is found that the maximum spreading diameter of the lamella is proportional to the crater diameter. These results improve the understanding of the phenomenon after the drop impact on the granular medium and the characteristics of the splashing droplets and ejected particles, contributing to the prediction and risk assessment of contaminated particle transmission.

Multifunctional Borax Cross-Linked Hydroxypropyl Guar Gum Hydrogels with Crop Nutritional Function as Carriers for Dual-Responsive Acaricide Release

Hydrogels with porous networks have received considerable attention in smart pesticide delivery due to their inherent versatility. In this study, acaricide cyetpyrafen (CPF)-loaded borax (BO) cross-linked hydroxypropyl guar gum (HPG) (CPF@BO-co-HPG, CBG) hydrogels were prepared by cross-linking and pesticide loading simultaneously. The flowable CBG hydrogels with 3D porous network structures had better wetting and spreading ability on Citrus reticulata Blanco leaves and a hydrophobic interface. The nonflowable CBG hydrogels had pH- and temperature-responsive release properties. Meanwhile, the acaricidal efficacy of CBG against Panonychus citri (McGregor) at both 24 and 48 h was significantly higher than those of CPF-loaded BO-free HPG hydrogels. Furthermore, CBG had a nutritional function for cotton growth and environmental safety for zebrafish. This research developed a BO cross-linked HPG hydrogel as a smart pesticide delivery vehicle and crop nutrient replenishment, which can be widely applied in sustainable agriculture.

Fluid Mechanics of Droplet Spreading of Chitosan/PVA-Based Spray Coating Solution on Banana Peels with Different Wettability

The spreading behavior of a coating solution is an important factor in determining the effectiveness of spraying applications. It determines how evenly the droplets spread on the substrate surface and how quickly they form a uniform film. Fluid mechanics principles govern it, including surface tension, viscosity, and the interaction between the liquid and the solid surface. In our previous work, chitosan (CS) film properties were successfully modified by blending with polyvinyl alcohol (PVA). It was shown that the mechanical strength of the composite film was significantly improved compared to the virgin CS. Here we propose to study the spreading behavior of CS/PVA solution on fresh bananas. The events upon droplet impact were captured using a high-speed camera, allowing the identification of outcomes as a function of velocity at different surface wettabilities (wetting and non-wetting) on the banana peels. The mathematical model to predict the maximum spreading factor, βmax, was governed by scaling law analysis using fitting experimental data to identify patterns, trends, and relationships between βmax and the independent variables, Weber (We) numbers, and Reynolds (Re) numbers. The results indicate that liquid viscosity and surface properties affect the droplet's impact and spreading behavior. The Ohnesorge (Oh) numbers significantly influenced the spreading dynamics, while the banana's surface wettability minimally influenced spreading. The prediction model reasonably agrees with all the data in the literature since the R2 = 0.958 is a powerful goodness-of-fit indicator for predicting the spreading factor. It scaled with βmax=a+0.04We.Re1/3, where the "a" constants depend on Oh numbers.

Investigation of factors enhancing droplets spreading on leaves with burrs

Introduction

Spread effect is one of the aspects on deposition quality evaluation of pesticide droplets. It could be affected by many factors such as the microstructure of the target plant leaf surface, physical features of the droplets, and the concentration of spray additives.

Methods

In this study, using a high-speed photography system, 2.3% glyphosate ammonium salt solution with different concentration of the additive was applied to investigate the impact process of single droplet deposition on the plant leaf surface with burrs. Effect of droplet sizes and velocities on spreading area and dynamic deposition procedure was analyzed using image processing programs.

Results

The diffusion factor in the process of droplet spreading was changed over time. The occurrence of bubbles in the droplets was observed in the results. With the bubble generation, the droplet diameter expands and a better diffusion effect is obtained. As a result, better spreading effect was obtained as the droplet diameter was expanded with the generation of bubbles. The significant effects of each physical property of droplets on droplet spreading and the interaction effects between the influencing factors were analyzed. A significant correlation was found between additive concentration, droplet impact velocity, droplet diameters and droplet spreading area. All interactions of concentration:velocity, concentration:diameter, velocity:diameter, and concentration:velocity:diameter had a significant effect on the spreading area of droplets. The study of the factors influencing the process of pesticide droplet impact on the leaf surface contributes to the efficient use of pesticides. Thus, the consumption of pesticides and the resulting impact on the environment can be reduced.

Splashing on Soft Elastic Substrates

Drop impact onto soft substrates is important in applications such as bioprinting, spray coating, and aerosol drug delivery. Experiments are conducted to determine the effect of elasticity on the splash morphology, as defined by the splashing threshold, spine number, spreading factor, and retraction factor. PDMS silicone gel and gelatin hydrogel are used as the substrates because they have different wetting properties and a large range of elasticities. The splash threshold, as defined by the Weber number We, increases as the substrate elasticity decreases indicating that it is harder to splash on soft substrates. After impact, the drop spreads to a maximum diameter that decreases for soft substrates, irrespective of wetting properties, illustrating the role of substrate deformation in the energy balance during splashing. The number of spines that form at the leading edge of the drop depends upon the elasticity and the wetting properties of the liquid/substrate system. Following spreading, the drop retracts to an equilibrium diameter which does not show a strong correlation with any material properties. The reported results agree well with the existing literature for most cases and also provide new insights into gels with small elasticity.

Droplet Impact on the Super-Hydrophobic Surface with Micro-Pillar Arrays Fabricated by Hybrid Laser Ablation and Silanization Process

A super-hydrophobic aluminum alloy surface with decorated pillar arrays was obtained by hybrid laser ablation and further silanization process. The as-prepared surface showed a high apparent contact angle of 158.2 ± 2.0° and low sliding angle of 3 ± 1°. Surface morphologies and surface chemistry were explored to obtain insights into the generation process of super-hydrophobicity. The main objective of this current work is to investigate the maximum spreading factor of water droplets impacting on the pillar-patterned super-hydrophobic surface based on the energy conservation concept. Although many previous studies have investigated the droplet impacting behavior on flat solid surfaces, the empirical models were proposed based on a few parameters including the Reynolds number (Re), Weber number (We), as well as the Ohnesorge number (Oh). This resulted in limitations for the super-hydrophobic surfaces due to the ignorance of the geometrical parameters of the pillars and viscous energy dissipation for liquid flow within the pillar arrays. In this paper, the maximum spreading factor was deduced from the perspective of energy balance, and the predicted results were in good agreement with our experimental results with a mean error of 4.99% and standard deviation of 0.10.

Effect of adhesion force on the height pesticide droplets bounce on impaction with cabbage leaf surfaces

The relationship between adhesion force and the height drops containing difenoconazole-loaded mesoporous silica nanoparticles (DF-MSNs)/Tween 80 bounce on cabbage leaf surfaces was investigated as a function of Tween 80 concentration. The adhesion force of a pesticide droplet on cabbage leaf surfaces was assessed using a high-sensitivity microelectromechanical balance system and the impact behavior was recorded with a high-speed camera. The height droplets bounced decreased with increasing adhesion force, with a negative correlation between the height of the bouncing drops and adhesion force. Although droplets containing ≥0.06% Tween 80 adhered to the cabbage leaves, the retraction height was still observed to decrease as the adhesion force increased. The experimental results indicate that for cabbage leaf surfaces, the adhesion force has a significant effect on the height drops bounce. The results provide new insights into how researchers can screen for formulations for hydrophobic target crops and how to increase spray adhesion to difficult-to-wet crop leaf surfaces.

Surface Free Energy Utilization to Evaluate Wettability of Hydrocolloid Suspension on Different Vegetable Epicarps

Surface free energy is an essential physicochemical property of a solid and it greatly influences the interactions between vegetable epicarps and coating suspensions. Wettability is the property of a solid surface to reduce the surface tension of a liquid in contact with it such that it spreads over the surface and wets it, resulting from intermolecular interactions when the two are brought together. The degree of wetting (wettability) is determined by an energy balance between adhesive and cohesive work. The spreading coefficient (Scf/food) is the difference between the work of adhesion and the work of cohesion. Surface wettability is measured by the contact angle, which is formed when a droplet of a liquid is placed on a surface. The objective of this work was to determine the effect of hydroxypropyl methylcellulose (HPMC), κ-carrageenan, glycerol, and cellulose nanofiber (CNF) concentrations on the wettability of edible coatings on banana and eggplant epicarps. Coating suspension wettability on both epicarps were evaluated by contact angle measurements. For the (Scf/food) values obtained, it can be concluded that the surfaces were partially wet by the suspensions. Scf/food on banana surface was influenced mainly by κ-carrageenan concentration, HPMC-glycerol, κ-carrageenan-CNF, and glycerol-CNF interactions. Thus, increasing κ-carrageenan concentrations within the working range led to a 17.7% decrease in Scf/banana values. Furthermore, a HPMC concentration of 3 g/100 g produced a 10.4% increase of the Scf/banana values. Finally, Scf/fruit values for banana epicarps were higher (~10%) than those obtained for eggplant epicarp, indicating that suspensions wetted more the banana than the eggplant surface.

It's Harder to Splash on Soft Solids

Droplets splash when they impact dry, flat substrates above a critical velocity that depends on parameters such as droplet size, viscosity, and air pressure. By imaging ethanol drops impacting silicone gels of different stiffnesses, we show that substrate stiffness also affects the splashing threshold. Splashing is reduced or even eliminated: droplets on the softest substrates need over 70% more kinetic energy to splash than they do on rigid substrates. We show that this is due to energy losses caused by deformations of soft substrates during the first few microseconds of impact. We find that solids with Young's moduli ≲100  kPa reduce splashing, in agreement with simple scaling arguments. Thus, materials like soft gels and elastomers can be used as simple coatings for effective splash prevention. Soft substrates also serve as a useful system for testing splash-formation theories and sheet-ejection mechanisms, as they allow the characteristics of ejection sheets to be controlled independently of the bulk impact dynamics of droplets.

Rheological and physical properties of gelatin suspensions containing cellulose nanofibers for potential coatings

Rheological and physical properties of edible coating formulations containing gelatin, cellulose nanofibers (CNFs), and glycerol are characterized. Measured properties are analyzed in order to optimize edible coating thickness. Results show that coating formulations density increases linearly with gelatin concentration in presence of CNFs. Surface tension decreases with either gelatin or CNF concentration increases. Power law model well described the rheological behavior of edible coating formulations since determination coefficient was high (R(2 )> 0.98) and standard error was low (SE < 0.0052). Formulations showed pseudoplastic (shear-thinning) flow behavior and no time-dependent features were observed. The flow behavior index was not significantly affected by any factor. Consistency coefficient increases with gelatin concentrations but it decreases with glycerol concentrations.

Characterization of modified tapioca starch solutions and their sprays for high temperature coating applications

The objective of the research was to understand and improve the unusual physical and atomization properties of the complexes/adhesives derived from the tapioca starch by addition of borate and urea. The characterization of physical properties of the synthesized adhesives was carried out by determining the effect of temperature, shear rate, and mass concentration of thickener/stabilizer on the complex viscosity, density, and surface tension. In later stage, phenomenological analyses of spray jet breakup of heated complexes were performed in still air. Using a high speed digital camera, the jet breakup dynamics were visualized as a function of the system input parameters. The further analysis of the grabbed images confirmed the strong influence of the input processing parameters on full cone spray patternation. It was also predicted that the heated starch adhesive solutions generate a dispersed spray pattern by utilizing the partial evaporation of the spraying medium. Below 40°C of heating temperature, the radial spray cone width and angle did not vary significantly with increasing Reynolds and Weber numbers at early injection phases leading to increased macroscopic spray propagation. The discharge coefficient, mean flow rate, and mean flow velocity were significantly influenced by the load pressure but less affected by the temperature.

Investigation of vortex clouds and droplet sizes in heated water spray patterns generated by axisymmetric full cone nozzles

The hot water sprays are an important part of many industrial processes, where the detailed knowledge of physical phenomena involved in jet transportation, interaction, secondary breakup, evaporation, and coalescence of droplets is important to reach more efficient processes. The objective of the work was to study the water spray jet breakup dynamics, vortex cloud formation, and droplet size distribution under varying temperature and load pressure. Using a high speed camera, the spray patterns generated by axisymmetric full cone nozzles were visualized as a function water temperature and load pressure. The image analysis confirmed that the spray cone angle and width do not vary significantly with increasing Reynolds and Weber numbers at early injection phases leading to increased macroscopic spray propagation. The formation and decay of semitorus like vortex clouds were also noticed in spray structures generated at near water boiling point temperature. For the nozzle with smallest orifice diameter (1.19 mm), these vortex clouds were very clear at 90°C heating temperature and 1 bar water load pressure. In addition, the sauter mean diameter (SMD) of the spray droplets was also measured by using Phase Doppler Anemometry (PDA) at different locations downstream of the nozzle exit. It was noticed that SMD varies slightly w.r.t. position when measured at room temperature whereas at higher temperature values, it became almost constant at distance of 55 mm downstream of the nozzle exit.