Abstract
The present study mainly focused on the evaporation and micro-explosion mechanism of jatropha vegetable oil (JVO) droplets. Six major components of JVO and their blends were investigated at ambient temperature of 873 K and 1073 K under normal gravity. The properties of JVO were analyzed by TG-DSC (thermogravimetric-differential scanning calorimetry) analysis and LC–MS (liquid chromatograph mass spectrometer). The results show that the evaporation process of JVO droplets are different from that of single component fatty acids and their blends at temperatures of 873 K and 1073 K. No micro-explosions occurred during the whole evaporation progress of single fatty acids and their blends at 873 K, while the intense and repeating micro-explosions occurred in JVO droplet evaporation process at 873 K and 1073 K. In addition, steam “Clouds” were observed during the JVO evaporation process of 873 K and 1073 K. Importantly, cracking reaction will occur in the JVO evaporation process, these gas products come from heavy component (triglyceride molecule) cracking and boiling of liquid products lead to repeating micro-explosions and totally different evaporation characteristics.
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