| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7054656 | International Journal of Heat and Mass Transfer | 2018 | 8 Pages |
Abstract
The present investigation studied the puffing characteristics and evaporation characteristics of jatropha straight vegetable oil (SVO) droplet under high ambient temperature in the experiments of single droplet evaporation. The effects of temperature on droplet normalized squared diameter and evaporation phenomenon were analyze. The results show that the evaporation characteristics of jatropha SVO droplet at 873â¯K are completely different from that at 673â¯K. The evaporation of jatropha SVO can be divided into three phases: transient heating phase, fluctuation evaporation phase and equilibrium evaporation phase. Puffing can be observed at both 673â¯K and 873â¯K; and, at 873â¯K, droplet deformation, bubble formation and expansion, jet and micro-explosion are also observed in the evaporation process. The increase of the ambient temperature is the main reason for improving the evaporation of jatropha SVO droplet, it is because there are many high volatile components in jatropha SVO which will first volatile to form bubbles and then make droplet puffing and micro-explosion under high temperature.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Fluid Flow and Transfer Processes
Authors
Jigang Wang, Xiaorong Wang, Hao Chen, Zhangliang Jin, Kai Xiang,