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On the Interaction of a Liquid Droplet with a Pool of Hot Cooking Oil

Published

Author(s)

Samuel L. Manzello, Jiann C. Yang, Thomas G. Cleary

Abstract

An experimental study is presented for distilled water droplets impacting on a heated pool of cooking oil. The impaction process was recorded using a high-speed digital camera at 1000 frames per second. The initial droplet diameter was fixed at 3.1+0.1 mm and all experiments were performed at room temperature (20C). The impact Weber (We) number of the water droplets was fixed at 200. As the water droplet impacted the hot peanut oil pool, it fragmented, and ultimately produced a vapor explosion. Experiments were also performed applying methoxy-nonafluorobutane C4F9OCH3 (HFE-7100) to hot peanut oil with similar impact We number. Dramatic differences were observed when HFE-7100 droplets were used. At peanut oil temperatures above 180C, HFE-7100 droplets did not result in a vapor explosion.
Citation
Fire Safety Journal
Volume
38
Issue
No. 7

Keywords

droplets, pressure, temperature

Citation

Manzello, S. , Yang, J. and Cleary, T. (2003), On the Interaction of a Liquid Droplet with a Pool of Hot Cooking Oil, Fire Safety Journal, [online], https://tsapps.nist.gov/publication/get_pdf.cfm?pub_id=911552 (Accessed March 5, 2024)
Created November 1, 2003, Updated February 19, 2017