TY - JOUR
T1 - Phase separation enhanced heat transfer via the Ouzo drop
AU - Otanicar, Todd
AU - Rosengarten, Gary
AU - Zhang, Xuehua
N1 - Publisher Copyright:
© 2018 International Heat Transfer Conference. All rights reserved.
PY - 2018
Y1 - 2018
N2 - The Greek drink Ouzo, a mixture of water, ethanol, and anise oil, is optically transparent. However, when enough water is added the drink takes on a milky appearance due to the nucleation of oil droplets within the suspension. Recently, an Ouzo drop was observed during evaporation which demonstrated the phase separation at the gas-liquid interface of the droplet as ethanol preferentially evaporates leading to nucleation of microdroplets. As evaporation progresses, the microdroplet formation progresses and the initial droplets are convected into the center of the bulk drop. Importantly this convection results in a strong Marangoni flow that is counter to the typical direction seen in pure fluids. Phase decomposition and separation has been shown to lead to enhanced heat transfer in micro/minichannels but with fluids going through a spinodal decomposition that is temperature induced. Here we demonstrate the change in heat transfer that results from this phase separation for heated droplets. Experiments are conducted for both ethanol-water and ethanol-water-anise oil mixtures undergoing evaporation.
AB - The Greek drink Ouzo, a mixture of water, ethanol, and anise oil, is optically transparent. However, when enough water is added the drink takes on a milky appearance due to the nucleation of oil droplets within the suspension. Recently, an Ouzo drop was observed during evaporation which demonstrated the phase separation at the gas-liquid interface of the droplet as ethanol preferentially evaporates leading to nucleation of microdroplets. As evaporation progresses, the microdroplet formation progresses and the initial droplets are convected into the center of the bulk drop. Importantly this convection results in a strong Marangoni flow that is counter to the typical direction seen in pure fluids. Phase decomposition and separation has been shown to lead to enhanced heat transfer in micro/minichannels but with fluids going through a spinodal decomposition that is temperature induced. Here we demonstrate the change in heat transfer that results from this phase separation for heated droplets. Experiments are conducted for both ethanol-water and ethanol-water-anise oil mixtures undergoing evaporation.
KW - Convection
KW - Evaporation
KW - Heat transfer enhancement
UR - http://www.scopus.com/inward/record.url?scp=85068313486&partnerID=8YFLogxK
U2 - 10.1615/ihtc16.hte.023329
DO - 10.1615/ihtc16.hte.023329
M3 - Conference article
AN - SCOPUS:85068313486
SN - 2377-424X
VL - 2018-August
SP - 5543
EP - 5549
JO - International Heat Transfer Conference
JF - International Heat Transfer Conference
T2 - 16th International Heat Transfer Conference, IHTC 2018
Y2 - 10 August 2018 through 15 August 2018
ER -