Issue 9, 2017

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

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.

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

Supplementary files

Article information

Article type
Paper
Submitted
29 Nov 2016
Accepted
10 Feb 2017
First published
20 Feb 2017

Phys. Chem. Chem. Phys., 2017,19, 6785-6791

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

P. R. Birkin, T. M. Foley, T. T. Truscott, A. Merritt and S. Martini, Phys. Chem. Chem. Phys., 2017, 19, 6785 DOI: 10.1039/C6CP08149E

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