Effect of rheology and interfacial tension on spreading of emulsion drops impacting a solid surface

Abstract

This paper presents an experimental and theoretical study of Newtonian and non-Newtonian (Bingham plastic) emulsion drop impact on a solid non-heated surface. The utilization of different emulsifiers at a constant concentration of continuous and dispersed phases in emulsions allows the considerable variation of the surface tension at the liquid–liquid interface. Our data for the maximum spreading diameter of water, n-decane, and emulsion drops impacting on a surface are compared with that predicted from the existing models for single-phase liquid drops. All selected models underpredict the experimental data. As a result, the importance of considering the capillary effects at the internal interfaces of the emulsion drops and the careful examination of all rheological properties in the case of Bingham plastic fluids is confirmed experimentally and is taken into account theoretically. The models of Pasandideh-Fard et al. [“Capillary effects during droplet impact on a solid surface,” Phys. Fluids 8, 650 (1996)] and Ukiwe and Kwok [“On the maximum spreading diameter of impacting droplets on well-prepared solid surfaces,” Langmuir 21, 666–673 (2005)] are modified and adapted to the emulsion drop by means of including the additional surface energy term at the liquid–liquid interface of the emulsion drop in the energy conservation equation and the non-Newtonian Reynolds number. The predictions of the maximum spreading diameter give good agreement with the measured one. Several constraints and future lines of research that relate to a specific behavior of the compound liquid drops at the impact on a solid surface are highlighted.