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Cavitation clusters in lipid systems - surface effects, local heating and streamer formation

Cavitation clusters in lipid systems - surface effects, local heating and streamer formation
Cavitation clusters in lipid systems - surface effects, local heating and streamer formation
Cavitation clusters and streamers are characterised in lipid materials (specifically sunflower oil) and compared to water systems. The lipid systems, which are important in food processing, are studied with high-speed camera imaging, laser scattering and pressure measurements. In these oils, clusters formed at an aged (roughened) tip of the sound source (a piston like emitter, PLE) are shown to collapse with varied periodicity in relation to the drive amplitude employed. A distinct streamer (an area of increased flow emanating from the cavitation cluster) is seen in the lipid media which is collimated directly away
from the tip of the PLE source whereas in water the cavitation plume is visually less distinct. The velocity of bubbles in the lipid streamer near the cluster on the order of 10 m s-1. Local heating effects, within the streamer, are detected using a dual thermocouple measurement at extended distances. Viscosity, temperature and the outgassing within the oils are suggested to play a key role in the streamer formation in these systems.
1463-9076
6785-6791
Birkin, Peter
ba466560-f27c-418d-89fc-67ea4f81d0a7
Foley, Thomas
89d1d73a-9042-46a5-ac92-bfaaa1d1dd26
Truscott, Tadd
a7f0e66d-3c20-40ca-b795-bc9beec07132
Merritt, Andrew
a3b24d3d-736f-4062-8a24-b7824fcb19c2
Martini, Silvana
07d2edd4-c0d9-4703-aa4a-877c83ad7769
Birkin, Peter
ba466560-f27c-418d-89fc-67ea4f81d0a7
Foley, Thomas
89d1d73a-9042-46a5-ac92-bfaaa1d1dd26
Truscott, Tadd
a7f0e66d-3c20-40ca-b795-bc9beec07132
Merritt, Andrew
a3b24d3d-736f-4062-8a24-b7824fcb19c2
Martini, Silvana
07d2edd4-c0d9-4703-aa4a-877c83ad7769

Birkin, Peter, Foley, Thomas, Truscott, Tadd, Merritt, Andrew and Martini, Silvana (2017) Cavitation clusters in lipid systems - surface effects, local heating and streamer formation. Physical Chemistry Chemical Physics, 2017 (19), 6785-6791. (doi:10.1039/c6cp08149e).

Record type: Article

Abstract

Cavitation clusters and streamers are characterised in lipid materials (specifically sunflower oil) and compared to water systems. The lipid systems, which are important in food processing, are studied with high-speed camera imaging, laser scattering and pressure measurements. In these oils, clusters formed at an aged (roughened) tip of the sound source (a piston like emitter, PLE) are shown to collapse with varied periodicity in relation to the drive amplitude employed. A distinct streamer (an area of increased flow emanating from the cavitation cluster) is seen in the lipid media which is collimated directly away
from the tip of the PLE source whereas in water the cavitation plume is visually less distinct. The velocity of bubbles in the lipid streamer near the cluster on the order of 10 m s-1. Local heating effects, within the streamer, are detected using a dual thermocouple measurement at extended distances. Viscosity, temperature and the outgassing within the oils are suggested to play a key role in the streamer formation in these systems.

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PCCP Cavitation clusters in lipid systems Birkin et al_pre proof stage - Accepted Manuscript
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Accepted/In Press date: 10 February 2017
e-pub ahead of print date: 20 February 2017
Published date: 7 March 2017
Organisations: Electrochemistry

Identifiers

Local EPrints ID: 406824
URI: https://eprints.soton.ac.uk/id/eprint/406824
ISSN: 1463-9076
PURE UUID: 576c5f83-25c3-424c-a18c-f086fe26f0fa
ORCID for Peter Birkin: ORCID iD orcid.org/0000-0002-6656-4074

Catalogue record

Date deposited: 23 Mar 2017 02:05
Last modified: 14 Mar 2019 06:08

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