scholarly journals Induction time of liquid drop breakup in an accelerating flow

2021 ◽  
Author(s):  
I. V. Samsonova ◽  
V. M. Boiko ◽  
S. V. Poplavski ◽  
A. A. Pivovarov
Keyword(s):  
Induction Time ◽  
Liquid Drop ◽  
Drop Breakup ◽  
Accelerating Flow

Shattering of a liquid drop due to impact

1991 ◽  
Vol 435 (1895) ◽  
pp. 483-503 ◽  
Keyword(s):  
Surface Energy ◽  
Statistical Model ◽  
Surface Area ◽  
Liquid Drop ◽  
Drop Impact ◽  
Drop Breakup ◽  
Viscous Effects ◽  
Consistent Manner

Based on energy and entropy principles, a statistical model describing the shattered state of a single spherical liquid drop after being subjected to a relatively sudden but uniform (over the whole surface area of the drop) impact is developed. The problem is addressed from a fundamental standpoint, with the intention of providing a predictive framework for the various modes of breakup and the size and number of droplets produced. Upon neglecting viscous effects, several results in terms of the energy of impact, non-dimensionalized with respect to the surface energy of the drop before impact, are derived. The model is quite simple and straightforward, yet it appears to predict in a fairly consistent manner certain experimental observations that have been made repeatedly in relation to drop breakup in stirred dispersions, by collision, and exposure to shocks.

scholarly journals Enhancing efficiency of using water due to explosive breakup of liquid drop

2016 ◽  
Vol 92 ◽  
pp. 01065
Author(s):  
Anastasia G. Borisova ◽  
Vladislav M. Gumerov ◽  
Maxim V. Piskunov ◽  
Denis V. Ushmaev
Keyword(s):  
Liquid Drop

scholarly journals Chemical and Physical Properties of Some Hazelnut Varieties Grown in Portugal

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1476
Author(s):  
Ana Cristina Ferrão ◽  
Raquel P. F. Guiné ◽  
Elsa Ramalhosa ◽  
Arminda Lopes ◽  
Cláudia Rodrigues ◽  
...  
Keyword(s):  
Discriminant Analysis ◽  
Physical Properties ◽  
Water Activity ◽  
Induction Time ◽  
Oxidation Stability ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Nutritional Characteristics ◽  
Physical And Chemical ◽  
And Chemical Properties

Hazelnuts are one of the most appreciated nuts worldwide due to their unique organoleptic and nutritional characteristics. The present work intended to analyse several physical and chemical properties of different hazelnut varieties grown in Portugal, namely Tonda de Giffoni, Grada de Viseu, Segorbe, Longa de Espanha, Butler, Gunslebert, and Negreta. In general, the results revealed statistically significant differences between the varieties under study. The Gunslebert had more elongated hazelnuts and with heavier shelled fruits, while the kernels of the Grada de Viseu revealed to be heavier. Grada de Viseu was harder in the shell, Gunslebert had a harder core, and Segorbe was more resistant to fracture. Fat was the more representative component for all varieties and in some cases the values of moisture and water activity were over the recommended amount (≥0.62). Tonda de Giffoni was the variety with the highest induction time, indicating the highest oxidation stability. Moreover, discriminant analysis revealed that the variables more important to distinguish the varieties were protein (λ = 0.007) and water activity (λ = 0.010). The results of this study help to better understand the differences between some hazelnut varieties that are cultivated in Portugal, which gives important hints for all players in the hazelnut sector.

scholarly journals An inversion of contact angle hysteresis when a liquid drop slides up on an inclined plane under the spark discharge action

2021 ◽  
Vol 33 (6) ◽  
pp. 061707
Author(s):  
Alexander E. Dubinov ◽  
Djamilya N. Iskhakova ◽  
Valeria A. Lyubimtseva
Keyword(s):  
Contact Angle ◽  
Liquid Drop ◽  
Contact Angle Hysteresis ◽  
Spark Discharge ◽  
Inclined Plane
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