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Time-dependent measurements of length and area of the contact line in contact-boiling regime
Published online by Cambridge University Press: 10 September 2021
Abstract
During the impact of a liquid droplet on a sufficiently heated surface, bubble nucleation reduces the contact area between the liquid and the solid surface. Using high-speed imaging combined with total internal reflection, we measure and report how the contact area decreases with time for a wide range of surface temperatures and impact velocities. We also reveal how formation of the observed fingering patterns contributes to a substantial increase in the total length of the contact line surrounding the contact area.
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- © The Author(s), 2021. Published by Cambridge University Press
References
REFERENCES
Khavari and Tran supplementary movie 1
Synchronized side and bottom-view recordings of impact of ethanol droplet on the heated surface for We = 591 and T = 200 C
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