Search results for: single droplet drying

Authors: Shahnaz Mansouri, David Martin, Xiao Dong Chen, Meng Wai Woo

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Ultrafine hydrophobic and non-water-soluble drugs can increase the percentage of absorbed compared to their initial dosage. This paper provides a scalable new method of making ultrafine particles of substantially insoluble water compounds specifically, submicron particles of ethanol soluble and water insoluble pharmaceutical materials by steaming an ethanol droplet to prepare a suspension and then followed by immediate drying. This suspension is formed by adding evaporated water molecules as an anti-solvent to the solute of the samples and in early stage of precipitation continued to dry by evaporating both solvent and anti-solvent. This fine particle formation has produced fast dispersion powder in water. The new method is an extension of the antisolvent vapour precipitation technique which exposes a droplet to an antisolvent vapour with reference to the dissolved materials within the droplet. Ultrafine vitamin D3 and ibuprofen particles in the submicron ranges were produced. This work will form the basis for using spray dryers as high-throughput scalable micro-precipitators.

Keywords: single droplet drying, nano size particles, non-water-soluble drugs, precipitators

Procedia PDF Downloads 457

Authors: Merve Kucukali Ozturk, Yesim Beceren, Banu Nergis

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The study discussed in this paper was conducted in an attempt to investigate effects of different drying methods (line dry and tumble dry) on viscose single jersey fabrics knitted with ring yarn.

Keywords: color change, dimensional properties, drying method, fabric tightness, physical properties

Procedia PDF Downloads 259

Authors: Oke Oktavianty, Tadayuki Kyoutani, Shigeyuki Haruyama, Ken Kaminishi

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For advancing the experiment system standard of Inkjet printer that is being developed, the actual natural period, fire limitation number in droplet weight measurement and observation distance in droplet velocity measurement was investigated. In another side, the study to control the droplet volume in inkjet printer with negative actuating waveform method is still limited. Therefore, the effect of negative waveform with preliminary and suppressing vibration addition on the droplet formation process, droplet shape, volume and velocity were evaluated. The different voltage and print-head temperature were exerted to obtain the optimum preliminary and suppressing vibration. The mechanism of different phenomenon from each waveform was also discussed.

Keywords: inkjet printer, DoD, waveform, preliminary and suppressing vibration

Procedia PDF Downloads 220

Authors: Rishabh Hans, Saksham Sharma

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Drying of a sessile droplet imbibed with colloidal solution is a complex process in many aspects. Till now, most of the work revolves around; conditions for buckling onset, post-buckling effects, nature of change of droplet shape etc. In this work, we are determining the shape of daughter cavity (DC) formed during post-buckling onset, a less explored stage, and its relationship with experimental parameters. We have introduced solid angle as a special parameter that can quantify the shape of DC at any instant. It facilitates us to compare the shape while experimenting across different substrate types, droplet sizes and particle concentration. Furthermore, the angular location of ‘weak spot’ on the periphery of droplet, which marks the initiation of cavity growth, varies in different conditions. To solve this problem, we have evaluated the deflection angle of weak spots w.r.t. the vertical axis going through the middle of droplet. Subsequently, the solid angle subtended by DC is analyzed about that inclined axis. Finally, results of analysis allude that increasing colloidal concentration has inverse effect on the growth rate of cavity’s shape. Moreover, the cap radius of DC is observed lower for high PLR which makes the capillary pressure higher and thus tougher to expedite cavity formation relatively. This analysis can be helpful in further studies to relate the shape, deflection angle, growth rate of daughter cavity to the type of droplet crust formed in the end. Examining DC stage shall add another layer to nano-colloidal research which aims to influence many industrial applications like patterning, coatings, drug delivery, food processing etc.

Keywords: buckling of sessile droplets, daughter cavity, droplet evaporation, nanoporous shell formation, solid angle

Procedia PDF Downloads 249

Authors: Bahram Talebjedi, Amirmohammad Sattari, Ahmed Zoher Sihorwala, Mina Hoorfar

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Among different droplet manipulations, controlled droplet-splitting is of great significance due to its ability to increase throughput and operational capability. Furthermore, unequal droplet-splitting can provide greater flexibility and a wider range of dilution factors. In this study, we developed two-dimensional, time-dependent complex fluid dynamics simulations to model droplet formation in a flow focusing device, followed by splitting in a Y-shaped junction with sub-channels of unequal widths. From the results obtained from the numerical study, we correlated the diameters of the droplets in the sub-channels to the Weber number, thereby demarcating the droplet splitting and non-splitting regimes.

Keywords: microfluidics, unequal droplet splitting, two phase flow, flow focusing device

Procedia PDF Downloads 138

Authors: H. Soltani, J. Hadfield, M. Redmond, D. S. Nobes

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The passage of oil droplets through a vertical mini-slot were investigated in this study. Oil-in-water emulsion can undergo coalescence of finer oil droplets forming droplets of a size that need to be considered individually. This occurs in a number of industrial processes and has important consequences at a scale where both body and surfaces forces are relevant. In the study, two droplet diameters of smaller than the slot width and a relatively larger diameter where the oil droplet can interact directly with the slot wall were generated. To monitor fluid motion, a particle shadow velocimetry (PSV) imaging technique was used to study fluid flow motion inside and around a single oil droplet rising in a net co-flow. The droplet was a transparent canola oil and the surrounding working fluid was glycerol, adjusted to allow a matching of refractive index between the two fluids. Particles seeded in both fluids were observed with the PSV system allowing the capture of the velocity field both within the droplet and in the surrounds. The effect of droplet size on the droplet internal circulation was observed. Part of the study was related the potential generation of flow structures, such as von Karman vortex shedding already observed in rising droplets in infinite reservoirs and their interaction with the mini-channel. Results show that two counter-rotating vortices exist inside the droplets as they pass through slot. The vorticity map analysis shows that the droplet of relatively larger size has a stronger internal circulation.

Keywords: rising droplet, rectangular orifice, particle shadow velocimetry, match refractive index

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Authors: T. Watanabe

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Combustion analysis of suspended sodium droplet is performed by solving numerically the Navier-Stokes equations and the energy conservation equations. The combustion model consists of the pre-ignition and post-ignition models. The reaction rate for the pre-ignition model is based on the chemical kinetics, while that for the post-ignition model is based on the mass transfer rate of oxygen. The calculated droplet temperature is shown to be in good agreement with the existing experimental data. The temperature field in and around the droplet is obtained as well as the droplet shape variation, and the present numerical model is confirmed to be effective for the combustion analysis.

Keywords: analysis, combustion, droplet, sodium

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Authors: Mingjun Xu, Shouxiang Lu

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Understanding the interaction mechanism between the water droplet and pool fire has an important significance in engineering application of water sprinkle/spray/mist fire suppression. The micro impact process is unclear when the droplet impacts on the burning liquid surface at present. To deepen the understanding of the mechanisms of pool fire suppression with water spray/mist, dynamic processes of single water droplet impinging onto a hot heptane surface are visualized with the aid of a high-speed digital camera at 2000 fps. Each test is repeated 20 times. The water droplet diameter is around 1.98 mm, and the impact Weber number ranges from 30 to 695. The heptane is heated by a hot plate to mimic the burning condition, and the temperature varies from 30 to 90°C. The results show that three typical phenomena, including penetration, crater-jet and surface bubble, are observed, and the pool temperature has a significant influence on the critical condition for the appearance of each phenomenon. A global picture of different phenomena is built according to impact Weber number and pool temperature. In addition, the pool temperature and Weber number have important influences on the characteristic parameters including maximum crater depth, crown height and liquid column height. For a fixed Weber number, the liquid column height increases with pool temperature.

Keywords: droplet impact, fire suppression, hot surface, water spray

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Authors: Joshua Kim Schimpf, Kyun Doo Kim, Jaseok Heo

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In this study, the droplet behavior of under horizontal stratified flow regime for air and water flow in horizontal pipe experiments from a 0.24 m, 0.095 m, and 0.0486 m size diameter pipe are examined. The effects of gravity, pipe diameter, and turbulent diffusion on droplet deposition are considered. Models for droplet entrainment and deposition are proposed that considers developing length. Validation for experimental data dedicated from the REGARD, CEA and Williams, University of Illinois, experiment were performed using SPACE (Safety and Performance Analysis Code for Nuclear Power Plants).

Keywords: droplet, entrainment, deposition, horizontal

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Authors: Yang Shen, Yongpan Cheng, Jinliang Xu

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The effective blade cooling is of great significance for improving the performance of turbine. The mist cooling emerges as the promising way compared with the transitional single-phase cooling. In the mist cooling, the injected droplet will evaporate rapidly, and cool down the blade surface due to the absorbed latent heat, hence the lifetime for evaporating droplet becomes critical for design of cooling passages for the blade. So far there have been extensive studies on the droplet evaporation, but usually the isothermal model is applied for most of the studies. Actually the surface cooling effect can affect the droplet evaporation greatly, it can prolong the droplet evaporation lifetime significantly. In our study, a new theoretical model for sessile droplet evaporation with surface cooling effect is built up in toroidal coordinate. Three evaporation modes are analyzed during the evaporation lifetime, include “Constant Contact Radius”(CCR) mode、“Constant Contact Angle”(CCA) mode and “stick-slip”(SS) mode. The dimensionless number E0 is introduced to indicate the strength of the evaporative cooling, it is defined based on the thermal properties of the liquid and the atmosphere. Our model can predict accurately the lifetime of evaporation by validating with available experimental data. Then the temporal variation of droplet volume, contact angle and contact radius are presented under CCR, CCA and SS mode, the following conclusions are obtained. 1) The larger the dimensionless number E0, the longer the lifetime of three evaporation cases is; 2) The droplet volume over time still follows “2/3 power law” in the CCA mode, as in the isothermal model without the cooling effect; 3) In the “SS” mode, the large transition contact angle can reduce the evaporation time in CCR mode, and increase the time in CCA mode, the overall lifetime will be increased; 4) The correction factor for predicting instantaneous volume of the droplet is derived to predict the droplet life time accurately. These findings may be of great significance to explore the dynamics and heat transfer of sessile droplet evaporation.

Keywords: blade cooling, droplet evaporation, lifetime, theoretical analysis

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Authors: Yan Pang, Xiang Wang, Zhaomiao Liu

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Droplet microfluidics, in which nanoliter to picoliter droplets acted as individual compartments, are common to a diverse array of applications such as analytical chemistry, tissue engineering, microbiology and drug discovery. The droplet generation in a simplified two dimension T-shape microchannel with the main channel width of 50 μm and the side channel width of 25 μm, is simulated to investigate effects of the forced fluctuation of the side wall on the droplet generation and flow. The periodic fluctuations are applied on a length of the side wall in the main channel of the T-junction with the deformation shape of the double-clamped beam acted by the uniform force, which varies with the flow time and fluctuation periods, forms and positions. The fluctuations under most of the conditions expand the distribution range of the droplet size but have a little effect on the average size, while the shape of the fixed side wall changes the average droplet size chiefly. Droplet sizes show a periodic pattern along the relative time when the fluctuation is forced on the side wall near the T-junction. The droplet emerging frequency is not varied by the fluctuation of the side wall under the same flow rate and geometry conditions. When the fluctuation period is similar with the droplet emerging period, the droplet size shows a nice stability as the no fluctuation case.

Keywords: droplet generation, droplet size, flow flied, forced fluctuation

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Authors: Duško Salemović, Aleksandar Dedić, Matilda Lazić, Dragan Halas

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The aim of the paper was the thermal balance control of vertical kiln dryer indirect type (VSU-36) for drying sunflower seed, produced by "Cer" - Čačak, capacity 39 [t/h]. The balance control was executed because the dryer damaged by NATO bombing in 1999, and it was planned its reconstruction. The structural and geometric characteristics of the dryer were known, and it was necessary to determine the parameters of: wet air as a drying agent and the sunflower seeds. The thermal balance control was the basis for replacement of damaged parts of dryer during its reconstruction. After that, it was necessary to perform the subsequent calculation of strength. Therefore, since its accuracy was largely dependent on cost-effectiveness and safety of a single drying chamber. Also, the work provides guidelines for the regimes of drying of grain crops with the explanation of specificity of drying sunflowers.

Keywords: sunflower seeds, regimes of drying, vertical kiln dryer, thermal analysis

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Authors: Hamid Tavakolipour, Mohsen Mokhtarian, Ahmad Kalbasi Ashtari

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In this study, the effect of various drying methods (sun drying, shade drying and industrial drying) on final moisture content, shell splitting degree, shrinkage and color change were studied. Sun drying resulted higher degree of pistachio nuts shell splitting on pistachio nuts relative other drying methods. The ANOVA results showed that the different drying methods did not significantly effects on color change of dried pistachio nut. The results illustrated that pistachio nut dried by industrial drying had the lowest moisture content. After the end of drying process, initially, the experimental drying data were fitted with five famous drying models namely Newton, Page, Silva et al., Peleg and Henderson and Pabis. The results indicated that Peleg and Page models gave better results compared with other models to monitor the moisture ratio’s pistachio nut in industrial drying and open sun (or shade drying) methods, respectively.

Keywords: industrial drying, pistachio, quality properties, traditional drying

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Authors: Areena Bhatti

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The geometric arrangement of planet and moon is the result of a self-organizing system. In our solar system, the planets and moons are constantly orbiting around the sun. The aim of this theory is to compare the motion of a solar system with the motion of water droplet when poured into a water body. The basic methodology is to compare both motions to know how they are related to each other. The difference between both systems will be that one is extremely fast, and the other is extremely slow. The role of this theory is that by looking at the fast system we can conclude how slow the system will get to an end. Just like ripples are formed around water droplet that move away from the droplet and water droplet forming those ripples become small in size will tell us how solar system will behave in the same way. So it is concluded that large and small systems can work under the same process but with different motions of time, and motion of the solar system is the slowest form of water droplet motion.

Keywords: motion, water, sun, time

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Authors: Elif Aykin Dincer, Mustafa Erbas

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The vacuum drying behavior of beef slices (10 x 4 x 0.2 cm3) was experimentally investigated at the temperature of 60, 70, and 80°C under 25 mbar ultimate vacuum pressure and the mathematical models (Lewis, Page, Midilli, Two-term, Wangh and Singh and Modified Henderson and Pabis) were used to fit the vacuum drying of beef slices. The increase in drying air temperature resulted in a decrease in drying time. It took approximately 206, 180 and 157 min to dry beef slices from an initial moisture content to a final moisture content of 0.05 kg water/kg dry matter at 60, 70 and 80 °C of vacuum drying, respectively. It is also observed that the drying rate increased with increasing drying temperature. The coefficients (R2), the reduced chi-square (x²) and root mean square error (RMSE) values were obtained by application of six models to the experimental drying data. The best model with the highest R2 and, the lowest x² and RMSE values was selected to describe the drying characteristics of beef slices. The Page model has shown a better fit to the experimental drying data as compared to other models. In addition, the effective moisture diffusivities of beef slices in the vacuum drying at 60 - 80 °C varied in the range of 1.05 – 1.09 x 10-10 m2/s. Consequently, this results can be used to simulate vacuum drying process of beef slices and improve efficiency of the drying process.

Keywords: beef slice, drying models, effective diffusivity, vacuum

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Authors: Latifa Hamoudi-Belarbi, L'Hadi Nouri, Khaled Belkacemi

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The effect of three methods of drying (traditional drying, freeze-drying and spray-drying) on the survival of concentrated cultures of Geotrichum fragrans and Wickerhamomyces anomalus was studied. The survival of yeast cultures was initially compared immediately after freeze-drying using HES 12%(w/v)+Sucrose 7% (w/v) as protectant, traditional drying in dry rice cakes and finally spray-drying with whey proteins. The survival of G. fragrans and W. anomalus was studied during 4 months of storage at 4°C and 25°C, in the darkness, under vacuum and at 0% relative humidity. The results demonstrated that high survival was obtained using traditional method of preservation in rice cakes (60% for G. fragrans and 65% for W. anomalus) and freeze-drying in (68% for G. fragrans and 74% for W. anomalus). However, poor survival was obtained by spray-drying method in whey protein with 20% for G. fragrans and 29% for W. anomalus. During storage at 25°C, yeast cultures of G. fragrans and W. anomalus preserved by traditional and freeze-drying methods showed no significant loss of viable cells up to 3 months of storage. Spray-dried yeast cultures had the greatest loss of viable count during the 4 months of storage at 25°C. During storage at 4°C, preservation of yeasts cultures using traditional method of preservation provided better survival than freeze-drying. This study demonstrated the effectiveness of the traditional method to preserve yeasts cultures compared to the high cost methods like freeze-drying and spray-drying.

Keywords: freeze-drying, traditional drying, spray drying, yeasts

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Authors: Ali Osman Suiçmez, Emrah Deniz

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In this study, control experiments were made on a freeze drying system of which were built a prototype. In experiments, apple slices in different geometrical shapes were dried and drying curves were gained. Then, the shapes which were the fastest for drying were determined. Twenty samples for each apple shapes were put in the prototype and dried. After the experiments, the humidity ratio of the samples and water activity values of the samples have been obtained. Obtained results show that the prototype is working and by comparing the results the shape which dried fastest was determined.

Keywords: freeze drying, vacuum, energy consumption, drying process, apple

Procedia PDF Downloads 257

Authors: N. P. Tien, S. Songsermpong, T. H. Quan

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Mung bean vermicelli is a popular food in Asian countries and is made from mung bean starch. The preparation process involves several steps, including drying, which affects the structure and quality of the vermicelli. This study aims to examine the effects of different drying technologies on the rehydration time and quality of mung bean vermicelli. Three drying technologies, namely hot air drying, microwave continuous drying, and microwave vacuum drying, were used for the drying process. The vermicelli strands were dried at 45°C for 12h in a hot air dryer, at 70 Hz of conveyor belt speed inverter in a microwave continuous dryer, and at 30 W.g⁻¹ of microwave power density in a microwave vacuum dryer. The results showed that mung bean vermicelli dried using hot air drying had the longest rehydration time of 12.69 minutes. On the other hand, vermicelli dried through microwave continuous drying and microwave vacuum drying had shorter rehydration times of 2.79 minutes and 2.14 minutes, respectively. Microwave vacuum drying also resulted in larger porosity, higher water absorption, and cooking loss. The tensile strength and elasticity of vermicelli dried using hot air drying were higher compared to microwave drying technologies. The sensory evaluation did not reveal significant differences in most attributes among the vermicelli treatments. Overall, microwave drying technology proved to be effective in reducing rehydration time and producing good-quality mung bean vermicelli.

Keywords: mung bean vermicelli, drying, hot air, microwave continuous, microwave vacuum

Procedia PDF Downloads 51

Authors: Felix U. Asoiro, Kingsley O. Anyichie, Meshack I. Simeon, Chinenye E. Azuka

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The work was aimed at studying the effects of microwave drying (450 W) and hot air oven drying on the drying kinetics and physico-functional properties of yams and cocoyams species. The yams and cocoyams were cut into chips of thicknesses of 3mm, 5mm, 7mm, 9mm, and 11mm. The drying characteristics of yam and cocoyam chips were investigated under microwave drying and hot air oven temperatures (50oC – 90oC). Drying methods, temperature, and thickness had a significant effect on the drying characteristics and physico-functional properties of yam and cocoyam. The result of the experiment showed that an increase in the temperature increased the drying time. The result also showed that the microwave drying method took lesser time to dry the samples than the hot air oven drying method. The iodine affinity of starch for yam was higher than that of cocoyam for the microwaved dried samples over those of hot air oven-dried samples. The results of the analysis would be useful in modeling the drying behavior of yams and cocoyams under different drying methods. It could also be useful in the improvement of shelf life for yams and cocoyams as well as designs of efficient systems for drying, handling, storage, packaging, processing, and transportation of yams and cocoyams.

Keywords: coco yam, drying, microwave, modeling, energy consumption, iodine affinity, drying ate

Procedia PDF Downloads 80

Authors: Ding Jue, Li Jiahua, Lei Zhidi, Weng Peifen, Li Xiaowei

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With the rapid development of national modern industry, people begin to pay attention to environmental pollution and harm caused by industrial dust. Based on above, a numerical study on the dedusting technology of industrial environment was conducted. The dynamic models of multicomponent particles collision and coagulation, breakage and deposition are developed, and the interaction of water droplet and aerosol particle in 2-Dimension flow field was researched by Eulerian-Lagrangian method and Multi-Monte Carlo method. The effects of the droplet scale, movement speed of droplet and the flow field structure on scavenging efficiency were analyzed. The results show that under the certain condition, 30μm of droplet has the best scavenging efficiency. At the initial speed 1m/s of droplets, droplets and aerosol particles have more time to interact, so it has a better scavenging efficiency for the particle.

Keywords: water droplet, aerosol particle, collision and coagulation, multi-monte carlo method

Procedia PDF Downloads 279

Authors: M.H. Keshek, M.N. Omar, A.H. Amer

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Eggplant (Solanum melongena L.) is considered one of the most important crops in summer season, and it is grown in most cultivated area in Egypt. Eggplant has a very limited shelf life for freshness and physiological changes occur after harvest. Nowadays, microwave drying offers an alternative way to drying agricultural products. microwave drying is not only faster but also requiring less energy consumption than conventional drying. The main objective of this research was to evaluate using the microwave oven in Eggplant drying, to determine the optimum drying time of higher drying efficiency and lower energy consumption. The eggplants slices, having a thickness of about 5, 10, 15, and 20 mm, with diameter 50±2 mm was dried using microwave oven (KOR-9G2B) using three different levels were 450, 630, and 810 Watt (50%, 70%, and 90% of 900 Watt). The results show that, the initial moisture content of the eggplant slices was around 93 % wet basis (13.28 g water/g dry matter). The results indicated that, the moisture transfer within the sample was more rapidly during higher microwave power heating (810 watt) and lower thickness (5 mm) of the eggplant slices. In addition, the results show that, the drying efficiency increases by increasing slices thickness at power levels 450, 630 and 810 Watt. The higher drying efficiency was 83.13% occurred when drying the eggplant slices 20 mm thickness in microwave oven at power 630 Watt. the higher total energy consumption per dry kilogram was 1.275 (kWh/ dry kg) occurred at used microwave 810 Watt for drying eggplant slices 5 mm thickness, and the lower total energy consumption per dry kilogram was 0.55 (kWh/ dry kg) occurred at used microwave 810 Watt for drying eggplant slices 20 mm thickness.

Keywords: microwave drying, eggplant, drying rate, drying efficiency, energy consumption

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Authors: Duong Thi Hong, Nguyen Van Hung, Martin Gummert

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Good practices of mechanical drying can reduce losses of grain quality. Recently, with demands of higher capacity for paddy drying in the Mekong River Delta of Vietnam, columnar dryers have been introduced rapidly in this area. To improve the technology, this study was conducted to investigate and optimize the parameters for drying Jasmine paddy using an empirical cross-flow columnar dryer. The optimum parameters were resulted in air flow rate and drying temperature that are 1-1.5 m³ s-¹ t-¹ of paddy and 40-42°C, respectively. The investigation also addressed a solution of reversing drying air to achieve the uniformity of grain temperature and quality. Results of this study should be significant for developments of grain drying, contributing to reduce post harvest losses

Keywords: paddy drying, columnar dryer, air flow rate, drying temperature

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Authors: A. Brahma

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The drying of hydraulics materials is unavoidable and conducted to important spontaneous deformations. In this study, we show that it is possible to describe the drying shrinkage of the high-performance concrete by a simple expression. A multiple regression model was developed for the prediction of the drying shrinkage of the high-performance concrete. The assessment of the proposed model has been done by a set of statistical tests. The model developed takes in consideration the main parameters of confection and conservation. There was a very good agreement between drying shrinkage predicted by the multiple regression model and experimental results. The developed model adjusts easily to all hydraulic concrete types.

Keywords: hydraulic concretes, drying, shrinkage, prediction, modeling

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Authors: Llham Lhoume, Rachid Tadili, Nora Arbaoui

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One of the most crucial ways to combat food insecurity is to minimize crop losses, food drying is one of the most organic, effective, low-cost and energy-efficient food preservation methods. In this regard, we undertake in this study an experimental evaluation and analysis of the thermal performance of different natural convection drying systems: a solar greenhouse dryer, an indirect solar dryer with a single compartment and a solar dryer with two compartments. These systems have been implemented at the Solar Energy and Environment Laboratory of Mohammed V University (Morocco). The objective of this work is to study the feasibility of converting a solar greenhouse into a solar dryer for use during the summer. On the other hand, to study the thermal performances of this greenhouse dryer by comparing it with other solar dryers. The experimental study showed that the drying of verbena leaves took 6 hours in the indirect dryer 1, 3 hours in the indirect dryer, 2 and 4 hours in the greenhouse dryer, but the amortization period of the solar greenhouse dryer is lower than the other two solar dryers. The results of this study provide key information on the implementation and performance of these systems for drying a food of great global interest.

Keywords: solar energy, drying, agriculture, biotechnologie

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Authors: Julia R. Beulig, Stefan Ohla, Detlev Belder

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In contrast to off-line analytical methods, lab-on-a-chip technology delivers direct information about the observed reaction. Therefore, microfluidic devices make an important scientific contribution, e.g. in the field of synthetic chemistry. Herein, the rapid generation of analytical data can be applied for the optimization of chemical reactions. These microfluidic devices enable a fast change of reaction conditions as well as a resource saving method of operation. In the presented work, we focus on the investigation of multiphase regimes, more specifically on a biphasic microfluidic droplet systems. Here, every single droplet is a reaction container with customized conditions. The biggest challenge is the rapid qualitative and quantitative readout of information as most detection techniques for droplet systems are non-specific, time-consuming or too slow. An exception is the electrospray mass spectrometry (ESI-MS). The combination of a reaction screening platform with a rapid and specific detection method is an important step in droplet-based microfluidics. In this work, we present a novel approach for synthesis optimization on the nanoliter scale with direct ESI-MS detection. The development of a droplet-based microfluidic device, which enables the modification of different parameters while simultaneously monitoring the effect on the reaction within a single run, is shown. By common soft- and photolithographic techniques a polydimethylsiloxane (PDMS) microfluidic chip with different functionalities is developed. As an interface for the MS detection, we use a steel capillary for ESI and improve the spray stability with a Teflon siphon tubing, which is inserted underneath the steel capillary. By optimizing the flow rates, it is possible to screen parameters of various reactions, this is exemplarity shown by a Domino Knoevenagel Hetero-Diels-Alder reaction. Different starting materials, catalyst concentrations and solvent compositions are investigated. Due to the high repetition rate of the droplet production, each set of reaction condition is examined hundreds of times. As a result, of the investigation, we receive possible reagents, the ideal water-methanol ratio of the solvent and the most effective catalyst concentration. The developed system can help to determine important information about the optimal parameters of a reaction within a short time. With this novel tool, we make an important step on the field of combining droplet-based microfluidics with organic reaction screening.

Keywords: droplet, mass spectrometry, microfluidics, organic reaction, screening

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Authors: Kul Pun, F. A. Hamad, T. Ahmed, J. O. Ugwu, J. Eyers, G. Lawson, P. A. Russell

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Determining droplet size and distribution is essential when determining the separation efficiency of a two/three-phase separator. This paper investigates the effect of liquid flow and oil pad thickness on the droplet size at the lab scale. The findings show that increasing the inlet flow rates of the oil and water results in size reduction of the droplets and increasing the thickness of the oil pad increases the size of the droplets. The data were fitted with a simple Gaussian model, and the parameters of mean, standard deviation, and amplitude were determined. Trends have been obtained for the fitted parameters as a function of the Reynolds number, which suggest a way forward to better predict the starting parameters for population models when simulating separation using CFD packages. The key parameter to predict to fix the position of the Gaussian distribution was found to be the mean droplet size.

Keywords: two-phase separator, average bubble droplet, bubble size distribution, liquid-liquid phase

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Authors: Mansour Al Qubeissi, Sergei S. Sazhin, Cyril Crua, Morgan R. Heikal

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This paper presents the application of the Discrete Component Model for heating and evaporation to multi-component biodiesel fuel droplets in direct injection internal combustion engines. This model takes into account the effects of temperature gradient, recirculation and species diffusion inside droplets. A distinctive feature of the model used in the analysis is that it is based on the analytical solutions to the temperature and species diffusion equations inside the droplets. Nineteen types of biodiesel fuels are considered. It is shown that a simplistic model, based on the approximation of biodiesel fuel by a single component or ignoring the diffusion of components of biodiesel fuel, leads to noticeable errors in predicted droplet evaporation time and time evolution of droplet surface temperature and radius.

Keywords: heat/mass transfer, biodiesel, multi-component fuel, droplet

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Authors: Khaleel Sami Hamdan, Dong-Eok Kim, Sang-Ki Moon

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An appropriate model to predict the size of the droplets resulting from the break-up with the structures will help in a better understanding and modeling of the two-phase flow calculations in the simulation of a reactor core loss-of-coolant accident (LOCA). A droplet behavior impacting on a hot surface above the Leidenfrost temperature was investigated. Droplets of known size and velocity were impacted to an inclined plate of hot temperature, and the behavior of the droplets was observed by a high-speed camera. It was found that for droplets of Weber number higher than a certain value, the higher the Weber number of the droplet the smaller the secondary droplets. The COBRA-TF model over-predicted the measured secondary droplet sizes obtained by the present experiment. A simple model for the secondary droplet size was proposed using the mass conservation equation. The maximum spreading diameter of the droplets was also compared to previous correlations and a fairly good agreement was found. A better prediction of the heat transfer in the case of LOCA can be obtained with the presented model.

Keywords: break-up, droplet, impact, inclined hot plate, Leidenfrost temperature, LOCA

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Authors: Maryam Ebrahimiazar, Parsia Mohammadshahi, Amirreza Amighi, Nasser Ashgriz

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Ultrasonic atomization is used to generate micron size aerosols. In this work, the aerosol formation by the atomization of a parent droplet dripping from a capillary needle onto the surface of a Teflon coated piezoelectric vibrating at 2.5 MHz is studied, and different steps of atomization are categorized. After the droplet impacts on the piezoelectric, surface acoustic streaming deforms the droplet into a fountain shape. This fountain soon collapses and forms a liquid layer. The breakup of the liquid layer results in the generation of both large ( 100 microns) and small drops (few microns). Next, the residual drops from the liquid layer start to be atomized to generate few micron size droplets. The high velocity and explosive aerosol formation in this step are better explained in terms of cavitation theory. However, the combination of both capillary waves and cavitation theory seem to be responsible for few-micron droplet generation. The current study focuses on both qualitative and quantitative aspects of fountain formation for both ethyl-alcohol and water. Even though the general steps of atomization are the same for both liquids, the quantitative results indicate that some noticeable differences lie between them.

Keywords: droplet breakup, ultrasonic atomization, acoustic streaming, droplet oscillation

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Authors: Felix U. Asoiro, Meshack I. Simeon, Chinenye E. Azuka, Harami Solomon, Chukwuemeka J. Ohagwu

Abstract:

The drying kinetics, specific energy consumed (SEC), effective moisture diffusivity (EMD), flavonoid, phenolic, and vitamin C contents of onion slices dried under convective oven drying (COD) were compared with microwave drying (MD). Drying was performed with onion slice thicknesses of 2, 4, 6, and 8 mm; air drying temperatures of 60, 80, and 100°C for COD, and microwave power of 450 W for MD. A decrease in slice thickness and an increase in drying air temperature led to a drop in the drying time. As thickness increased from 2 – 8 mm, EMD rose from 1.1-4.35 x 10⁻⁸ at 60°C, 1.1-5.6 x 10⁻⁸ at 80°C, and 1.25-6.12 x 10⁻⁸ at 100°C with MD treatments yielding the highest mean value (6.65 x 10⁻⁸ m² s⁻¹) at 8 mm. Maximum SEC for onion slices in COD was 238.27 kWh/kg H₂O (2 mm thickness), and the minimum was 39.4 kWh/kg H₂O (8 mm thickness) whereas maximum during MD was 25.33 kWh/kg H₂O (8 mm thickness) and minimum, 18.7 kWh/kg H₂O (2 mm thickness). MD treatment gave a significant (p 0.05) increase in the flavonoid (39.42 – 64.4%), phenolic (38.0 – 46.84%), and vitamin C (3.7 – 4.23 mg 100 g⁻¹) contents, while COD treatment at 60°C and 100°C had positive effects on only vitamin C and phenolic contents, respectively. In comparison, the Weibull model gave the overall best fit (highest R²=0.999; lowest SSE=0.0002, RSME=0.0123, and χ²= 0.0004) when drying 2 mm onion slices at 100°C.

Keywords: allium cepa, drying kinetics, specific energy consumption, flavonoid, vitamin C, microwave oven drying

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