High jump of impinged droplets before Leidenfrost state

Thermographic Observation and Hydrodynamic Patterns of Inclined Ethanol Droplet Train Impingement on a Non-Uniformly Heated Glass Surface

Droplet train impingement is a fundamental approach to mimic the complicated interactions between the fluid and the substrate in advanced thermal engineering applications in industry. Differently from previous studies, the main original contribution of this study is to perform an inclined droplet train impingement on a non-uniformly heated surface. Ethanol was used as the liquid for droplet train impingement applications, while glass substrate was selected as the target surface. The inclined flow angle was 63 degrees. Both optical and thermographic observations were performed on the target surface by focusing on the droplet impact area. Three experimental sets were created with the Weber numbers 667.57, 841.90, and 998.01. A surface temperature range was selected between 85.00 °C and 200.00 °C, which was above the boiling point of the ethanol. The maximum spreading length was measured at 0.97 mm at the surface temperature of 82.00 °C for the experiment with the Weber number of 998.01, whilst the minimum spreading length was found at 0.18 mm at the highest surface temperature for the experiment with the Weber number of 667.57. A uniform splashing direction was observed above 170.00 °C for all experiments, which meant that the sign of the transition regime appeared.

Explosive Pancake Bouncing on Hot Superhydrophilic Surfaces

The rapid detachment of liquid droplets from engineered surfaces in the form of complete rebound, pancake bouncing, or trampolining has been extensively studied over the past decade and is of practical importance in many industrial processes such as self-cleaning, anti-icing, energy conversion, and so on. The spontaneous trampolining of droplets needs an additional low-pressure environment and the manifestation of pancake bouncing on superhydrophobic surfaces requires meticulous control of macrotextures and impacting velocity. In this work, we report that the rapid pancake-like levitation of impinging droplets can be achieved on superhydrophilic surfaces through the application of heating. In particular, we discovered explosive pancake bouncing on hot superhydrophilic surfaces made of hierarchically non-interconnected honeycombs, which is in striking contrast to the partial levitation of droplets on the surface consisting of interconnected microposts. This enhanced droplet bouncing phenomenon, characterized by a significant reduction in contact time and increase in the bouncing height, is ascribed to the production and spatial confinement of pressurized vapor in non-interconnected structures. The manifestation of pancake bouncing on the superhydrophilic surface rendered by a bottom-to-up boiling process may find promising applications such as the removal of trapped solid particles.

Air layer during the impact of droplets on heated substrates

When a droplet impacts on a substrate, the air underneath the droplet is compressed to form an air layer of a dimple shape before the droplet wets the substrate. This air layer is important to the impact dynamics, and many studies have been performed to investigate the air layer during the impact process on unheated substrates. In this experimental study of the air layer, our results reveal that the air layer is profoundly affected by the substrate temperature, even if the substrate temperature is below the boiling point of the droplet fluid. We use high-speed imaging and color interferometry to measure the air layer with nanometer accuracy. The results show that the thickness of the air layer increases with increasing the substrate temperature. Compared with the impact of the droplet on the unheated substrate, the average thickness of the air layer on the heated substrate at 70 °C is about 12% thicker. This will affect the subsequent bubble entrapment, which is an important feature of the impact dynamics. A simplified model is proposed to consider the heat transfer in the air layer. Additionally, the effects of the Weber number, the fluid viscosity, and the size of the droplet on the air layer are also analyzed. This study sheds light on controlling the impact dynamics of droplets by adjusting the substrate temperature.