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The impact of liquid drops on purple cabbage leaves (Brassica oleracea l. Var. Capitata)
Comportamiento al impacto de gotas sobre hojas de repollo morado (Brassica oleracea l. Var. Capitata)
DOI:
https://doi.org/10.15446/ing.investig.v32n2.31946Keywords:
drop impact, spread factor, Weber number, spraying (en)impacto de gota, factor de extensibilidad, número de Weber, aspersión (es)
Liquid drop impact on solid surfaces has been well studied due to its wide industrial application; however, there are very few studies of liquid drop impact on vegetable surfaces. The present work determined the drop impact pattern on purple cabbage leaves' surface and evaluated the influence of water drop viscosity and surface tension. The pattern of fluid impact on cabbage surface was evaluated by using a high-speed camera (1250 frames/s) at different impact heights for Weber numbers ranging from 100-800. The results showed that greater maximum spread factor was achieved with higher impact speed and lower surface tension drops. Viscosity had great influence on maximum spread factor and on dynamic impact. Maximum scaled spread factor ξmax was We1/4 for low viscosity water drops (water and Tween20-water). Fluid viscosity could be increased or surface tension decreased to prevent droplet rebound and keep them on purple cabbage surface by spraying them with an edible coating.
Debido a su importancia en varias aplicaciones industriales, el impacto de gotas sobre superficies sólidas ha sido bastante estudiado. Sin embargo, las investigaciones en impactos de gotas sobre superficies de vegetales son muy escasas. En este trabajo se determina el comportamiento del impacto de gotas en superficies de repollo morado y se evalúa la influencia de la viscosidad y la tensión superficial. El comportamiento frente al impacto de los fluidos evaluados sobre la superficie de repollo morado fue medido utilizando una cámara de alta velocidad (1250 fotos/s) a diversas alturas de impacto, para un rango de número de Weber de 100 a 800. Los resultados muestran que el factor de extensibilidad máxima incrementa con el aumento de la velocidad de impacto y menor tensión superficial de gotas. La viscosidad tiene una gran influencia sobre el factor de extensibilidad máxima y la dinámica del impacto. Además, para líquidos de baja viscosidad (agua y Tween20-agua), el factor de extensibilidad máxima (ξmax) es proporcional a We1/4. Finalmente, para lograr que la gota no rebote y se mantenga en la superficie del repollo morado, en la aplicación de recubrimientos comestibles por aspersión se puede aumentar la viscosidad o disminuir la tensión superficial del líquido.
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Copyright (c) 2012 Ricardo Andrade Pizarro, Olivier Skurtys, Fernando Osorio Lira
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