本文選題：液滴 + 蒸發(fā)　； 參考：《工程熱物理學(xué)報(bào)》2017年09期

【摘要】：實(shí)驗(yàn)觀察了加熱基板上0.65cSt硅油液滴蒸發(fā)過程Marangoni對(duì)流失穩(wěn)現(xiàn)象及其演變規(guī)律,測(cè)量了Marangoni對(duì)流失穩(wěn)的臨界條件,分析了潤濕半徑和Ma數(shù)對(duì)液滴內(nèi)Marangoni對(duì)流穩(wěn)定性的影響。結(jié)果發(fā)現(xiàn):只有當(dāng)液滴的接觸角減小到某一臨界值以下時(shí),液滴內(nèi)才產(chǎn)生Bénard-Marangoni對(duì)流渦胞,渦胞呈"花瓣"狀,液滴頂點(diǎn)處較尖細(xì),三相接觸線附近為圓弧形,渦胞相互擠壓處呈直線形。隨著蒸發(fā)的進(jìn)行,渦胞變短變粗。渦胞數(shù)隨潤濕半徑、Ma數(shù)的增大而增多。產(chǎn)生Bénard-Marangoni對(duì)流渦胞的臨界接觸角θ_c隨Ma數(shù)的增大而增大。液滴邊緣處始終為熱毛細(xì)對(duì)流,無Bénard-Marangoni對(duì)流渦胞。
[Abstract]:The phenomenon and evolution of Marangoni convection instability in the evaporation process of 0.65cSt silicon oil drop on heated substrate were observed experimentally. The critical conditions of Marangoni convection instability were measured. The effects of wetting radius and Ma number on the convection stability of Marangoni in the droplet were analyzed. The results show that B 茅 nard-Marangoni convective vortex cell is produced in the droplet only when the contact angle of the droplet decreases below a certain critical value, the vortex cell is "petal" shaped, the tip of the droplet is thin, and the three-phase contact line is circular arc. The vortex cells are in a linear shape at each other's squeezing place. As evaporation progresses, the vortices become shorter and thicker. The number of vortexes increases with the increase of wetting radius and Ma number. The critical contact angle 胃 _ c of B 茅 nard-Marangoni convection vortex cell increases with the increase of Ma number. At the edge of the droplet, the hot capillary convection is always present, and there is no B 茅 nard-Marangoni convection vortex cell.
【作者單位】： 重慶大學(xué)動(dòng)力工程學(xué)院;重慶大學(xué)低品位能源利用技術(shù)及系統(tǒng)教育部重點(diǎn)實(shí)驗(yàn)室;
【基金】：國家自然科學(xué)基金項(xiàng)目(No.51676018)
【分類號(hào)】：O35

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