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

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Physical Chemistry Chemical Physics Vol - 19 Issue - 8

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

Content Provider	Royal Society of Chemistry (RSC)
Author	Martini, S. Foley, T. M. Merritt, A. Truscott, T. T. Birkin, P. R.
Copyright Year	2017
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.
Starting Page	6785
Ending Page	6791
Page Count	7
File Format	HTM / HTML PDF
ISSN	14639076
Volume Number	19
Issue Number	9
Journal	Physical Chemistry Chemical Physics
DOI	10.1039/c6cp08149e
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Viscosity Outgassing Helianthus High-speed camera Laser Collimated light Piston Cavitation Lipid Thermocouple
Content Type	Text
Resource Type	Article
Subject	Physics and Astronomy Physical and Theoretical Chemistry

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