Evaporation of an Emulsion Droplet of Oil-in-Water Type on a Hot Surface

摘要

The evaporation characteristics of an emulsion droplet of Oil-in-Water (O/W) type have been conducted experimentally. The evaporation time per initial surface area of droplet τ{sup}* is used to compare a water droplet and an emulsion droplet. As the results, τ{sup}* of an O/W emulsion droplet is shorter than a water droplet in the Leidenfrost film boiling regime. The four evaporation modes of O/W type emulsion droplets were observed and these depended on the mixing ratio of water and oil G{sub}s and hot surface temperature T{sub}w. G{sub}s increases the Leidenfrost temperature of the emulsion droplet which is used to die-cast releasing agent. The microexplosion which occurs during the Leidenfrost film boiling were also observed when T{sub}w was higher than 250°C.