The impact of liquid drops on purple cabbage leaves (Brassica oleracea l. Var. Capitata)
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| Format: | Artículo científico |
| Langue: | en |
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Universidad Nacional de Colombia
2012
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| _version_ | 1876441528828690432 |
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| author | R. D. Andrade |
| author_facet | R. D. Andrade |
| contents | The impact of liquid drops on purple cabbage leaves (Brassica oleracea l. Var. Capitata) R. D. Andrade O. Skurtys F. Osorio Ingeniería spraying Drop impact Weber number spread factor 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 ¿max 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. 2012 artículo científico 0120-5609 https://www.redalyc.org/articulo.oa?id=64323232015 en http://www.redalyc.org/revista.oa?id=643 Ingeniería e Investigación application/pdf Universidad Nacional de Colombia Ingeniería e Investigación (Colombia) Num.2 Vol.32 |
| format | Artículo científico |
| id | redalyc_64323232015 |
| institution | Redalyc |
| language | en |
| publishDate | 2012 |
| publisher | Universidad Nacional de Colombia |
| spellingShingle | The impact of liquid drops on purple cabbage leaves (Brassica oleracea l. Var. Capitata) R. D. Andrade Ingeniería spraying Drop impact Weber number spread factor The impact of liquid drops on purple cabbage leaves (Brassica oleracea l. Var. Capitata) R. D. Andrade O. Skurtys F. Osorio Ingeniería spraying Drop impact Weber number spread factor 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 ¿max 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. 2012 artículo científico 0120-5609 https://www.redalyc.org/articulo.oa?id=64323232015 en http://www.redalyc.org/revista.oa?id=643 Ingeniería e Investigación application/pdf Universidad Nacional de Colombia Ingeniería e Investigación (Colombia) Num.2 Vol.32 |
| title | The impact of liquid drops on purple cabbage leaves (Brassica oleracea l. Var. Capitata) |
| topic | Ingeniería spraying Drop impact Weber number spread factor |
| url | https://www.redalyc.org/articulo.oa?id=64323232015 |