Evaporation of acoustically levitated ouzo droplets

Abstract

An ouzo droplet is a multicomponent liquid comprising ethanol, water, and anise oil, each possessing distinct thermophysical properties, volatility, and mutual miscibility. Evaporation leads to the complex physicochemical process of coupled mass and heat transfer, spontaneous emulsification, and liquid–liquid phase separation, known as the ouzo effect. An acoustically levitated ouzo droplet undergoes five characteristic stages of evaporation based on temporal temperature variation. Such levitated droplet shows a significantly longer lifespan upon evaporation because of the thermal isolation in air, as well as a drastic initial cooling. Sessile droplets, on the other hand, have heat transferred from the surroundings via the substrate to replenish latent heat of vaporization. A conductive substrate thus helps the droplet to stay close to the ambience and a shorter lifespan. A rudimentary theoretical model based on dimensional analysis is developed and shows consistency with measurements.