Energy-based model for capillary spreading of power-law liquids on a horizontal plane

Liang, Zhaohui; Wang, Xiaodong; Duan, Yuan-Yuan; Min, Qi

doi:10.1016/j.colsurfa.2012.04.009

Cited by 34 publications

(62 citation statements)

References 37 publications

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“…For constant-temperature or non-reactive wetting, the driving force or energy for spreading is Young's force or energy, the energy input to the droplet is dissipated mainly by bulk viscous dissipation, local dissipation in the vicinity of the contact line, and viscous dissipation in the precursor film [44,47] , with the last one being excluded in the present system.…”

Section: Discussionmentioning

confidence: 99%

Molecular dynamics simulations on dissolutive wetting of Al–Ni alloy droplets on NiAl substrate

Lin

Shen

et al. 2017

Journal of the Taiwan Institute of Chemical Engineers

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Section: Discussionmentioning

confidence: 99%

Molecular dynamics simulations on dissolutive wetting of Al–Ni alloy droplets on NiAl substrate

Lin

Shen

et al. 2017

Journal of the Taiwan Institute of Chemical Engineers

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“…Many experimental studies had revealed that free surface evaporation greatly affected the contact line motion and the dynamic contact angle [4][5][6][7][8][9]. The spreading of nonevaporating droplets has been widely studied theoretically using macroscopic hydrodynamic models [10][11][12] and numerically using the mesoscopic lattice Boltzmann method (LBM) [13][14][15] and microscopic MD simulations [16][17][18][19][20]. There were some studies of droplet spreading-evaporating using macroscopic computational fluid dynamics (CFD) models [21][22][23].…”

Section: Introductionmentioning

confidence: 99%

Effects of Free Surface Evaporation on Water Nanodroplet Wetting Kinetics: A Molecular Dynamics Study

Duan

Wang

2015

Journal of Heat Transfer

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The wetting kinetics of a water nanodroplet undergoing evaporation on a heated gold substrate were examined using molecular dynamics (MD) simulations. Various substrate and initial droplet temperatures were used to obtain different evaporation rates. The water molecule absorption-desorption behavior was analyzed in the vicinity of the contact line region to show the microscopic details of the spreading-evaporating droplet. Increasing substrate temperatures greatly affected the dynamic wetting process, while the initial water droplet temperature had very little effect. The effects of droplet size and substrate wettability on the droplet spreading-evaporating process were also examined. The radius versus time curves agree well with molecular kinetics theory (MKT) for spreading without evaporation but differ from MKT when the spreading induced evaporation. The enhancement of the wetting kinetics by the evaporation can be attributed to the reduction of the liquid-vapor surface tension and the increased water molecule motion in the contact line region and in the bulk droplet.

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“…If n<1, a liquid can be called shear-thinning or pseudoplastic. On the other hand, n>1 corresponds to a shear-thickening or dilatant fluid, while n=1 corresponds to a Newtonian fluid with K as the constant viscosity (Liang et al 2012).…”

Section: Determination Of Rheological Properties Of Wsp Csp and Daspmentioning

confidence: 99%

Effect of Storage on Rheology of Water-Soluble, Chelate-Soluble and Diluted Alkali-Soluble Pectin in Carrot Cell Walls

Mierczyńska

Cybulska

Pieczywek

et al. 2014

Food Bioprocess Technol

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The properties and functionality of pectins from plant cell walls depend on their structure. Therefore, the objective of this work was to determine the rheological properties of pectins extracted from plant cell walls with different solvents in relation to postharvest storage time. Water (WSP), chelate (CSP) and diluted alkali (DASP) soluble pectins were studied, taken from carrot cell walls ('Nerac' variety), at harvest and at five time points during storage. The rheology of pectins was studied in relation to flow properties and viscosity, and the storage effect was studied in relation to enzyme activity. The results showed that rheology of pectins depend on the solvent used for extraction. The viscosity of each pectin fraction increased during storage. WSP had the highest viscosity (maximum 0.045 Pas) compared to CSP (0.023 Pas) and DASP (0.011 Pas). DASP revealed thixotropic properties that increased from 3 % at harvest to 14 % after 5 months of storage. Flow behaviour of DASP did not change with storage time, whereas WSP and CSP showed a change from dilatant to pseudoplastic flow. The changes in rheological properties may be related to an enzymatic-induced molecular transformation, which promotes a gelling ability.

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Energy-based model for capillary spreading of power-law liquids on a horizontal plane

Cited by 34 publications

References 37 publications

Molecular dynamics simulations on dissolutive wetting of Al–Ni alloy droplets on NiAl substrate

Molecular dynamics simulations on dissolutive wetting of Al–Ni alloy droplets on NiAl substrate

Effects of Free Surface Evaporation on Water Nanodroplet Wetting Kinetics: A Molecular Dynamics Study

Effect of Storage on Rheology of Water-Soluble, Chelate-Soluble and Diluted Alkali-Soluble Pectin in Carrot Cell Walls

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