On the interaction of a liquid droplet with a pool of hot cooking

摘要

An experimental study is presented for distilled water droplets impacting on a heated pool of cooking oil. The impaction process was recorded using a high-speed digital camera at 1000 frames per second. The initial droplet diameter was fixed at 3.1 +- 0.1 mm and all experiments were performed at room temperature (20℃). The impact Weber (We) number of the water droplets was fixed at 200. As the water droplet impacted the hot peanut oil pool, it fragmented, and ultimately produced a vapor explosion. Experiments were also performed applying methoxy-nonafluorobutane C_4F_9OCH_3 (HFE-7100) to hot peanut oil with similar impact We number. Dramatic differences were observed when HFE-7100 droplets were used. At peanut oil temperatures above ≈ 180℃, HFE-7100 droplets did not result in a vapor explosion.