Pancake-shaped freezing of a droplet impacting a supercooled surface: Evidence for a threshold temperature

Zhaoyuan Meng; Yubing Zhu; Jiguang Hao; Gengkai Hu; J. M. Floryan

doi:10.1063/5.0102964

Pancake-shaped freezing of a droplet impacting a supercooled surface: Evidence for a threshold temperature

Zhaoyuan Meng, Yubing Zhu, Jiguang Hao^*, Gengkai Hu, J. M. Floryan

^*Corresponding author for this work

School of Aerospace Engineering

Research output: Contribution to journal › Article › peer-review

7 Citations (Scopus)

Abstract

The residual diameter of a droplet at a temperature of 25 °C impacting a cold surface was investigated using high-speed photography. The temperature of the impacted surface was varied from -50 to 25 °C. A threshold temperature was found below which the impacting droplet freezes near the maximum spreading diameter, resulting in pancake-shaped freezing. However, above the threshold temperature, the lamella retracts before freezing. The maximum spreading diameter remains nearly unchanged for surfaces with various temperatures for the same Weber number. Variations of the threshold temperature required for pancake-shaped freezing as a function of the Weber number were determined. The threshold temperature decreases as the Weber number increases. A model for predicting the threshold temperature is proposed and compared with experimental observations. It is shown that it is the freezing time of the lamella tip that determines the threshold temperature.

Original language	English
Article number	082115
Journal	Physics of Fluids
Volume	34
Issue number	8
DOIs	https://doi.org/10.1063/5.0102964
Publication status	Published - 1 Aug 2022

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title = "Pancake-shaped freezing of a droplet impacting a supercooled surface: Evidence for a threshold temperature",

abstract = "The residual diameter of a droplet at a temperature of 25 °C impacting a cold surface was investigated using high-speed photography. The temperature of the impacted surface was varied from -50 to 25 °C. A threshold temperature was found below which the impacting droplet freezes near the maximum spreading diameter, resulting in pancake-shaped freezing. However, above the threshold temperature, the lamella retracts before freezing. The maximum spreading diameter remains nearly unchanged for surfaces with various temperatures for the same Weber number. Variations of the threshold temperature required for pancake-shaped freezing as a function of the Weber number were determined. The threshold temperature decreases as the Weber number increases. A model for predicting the threshold temperature is proposed and compared with experimental observations. It is shown that it is the freezing time of the lamella tip that determines the threshold temperature.",

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AU - Meng, Zhaoyuan

AU - Zhu, Yubing

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AU - Hu, Gengkai

AU - Floryan, J. M.

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N2 - The residual diameter of a droplet at a temperature of 25 °C impacting a cold surface was investigated using high-speed photography. The temperature of the impacted surface was varied from -50 to 25 °C. A threshold temperature was found below which the impacting droplet freezes near the maximum spreading diameter, resulting in pancake-shaped freezing. However, above the threshold temperature, the lamella retracts before freezing. The maximum spreading diameter remains nearly unchanged for surfaces with various temperatures for the same Weber number. Variations of the threshold temperature required for pancake-shaped freezing as a function of the Weber number were determined. The threshold temperature decreases as the Weber number increases. A model for predicting the threshold temperature is proposed and compared with experimental observations. It is shown that it is the freezing time of the lamella tip that determines the threshold temperature.

AB - The residual diameter of a droplet at a temperature of 25 °C impacting a cold surface was investigated using high-speed photography. The temperature of the impacted surface was varied from -50 to 25 °C. A threshold temperature was found below which the impacting droplet freezes near the maximum spreading diameter, resulting in pancake-shaped freezing. However, above the threshold temperature, the lamella retracts before freezing. The maximum spreading diameter remains nearly unchanged for surfaces with various temperatures for the same Weber number. Variations of the threshold temperature required for pancake-shaped freezing as a function of the Weber number were determined. The threshold temperature decreases as the Weber number increases. A model for predicting the threshold temperature is proposed and compared with experimental observations. It is shown that it is the freezing time of the lamella tip that determines the threshold temperature.

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Pancake-shaped freezing of a droplet impacting a supercooled surface: Evidence for a threshold temperature

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