Role of inertia in two-dimensional deformation and breakup of a droplet

We investigate by Lattice Boltzmann methods the effect of inertia on the deformation and break-up of a two-dimensional fluid droplet surrounded by fluid of equal viscosity (in a confined geometry) whose shear rate is increased very slowly. We give evidence that in two dimensions inertia is {\em necessary} for break-up, so that at zero Reynolds number the droplet deforms indefinitely without breaking. We identify two different routes to breakup via two-lobed and three-lobed structures respectively, and give evidence for a sharp transition between these routes as parameters are varied.Comment: 4 pages, 4 figure

Edge states control droplet break-up in sub-critical extensional flows

A fluid droplet suspended in an extensional flow of moderate intensity may break into pieces, depending on the amplitude of the initial droplet deformation. In subcritical uniaxial extensional flow the non-breaking base state is linearly stable, implying that only a finite amplitude perturbation can trigger break-up. Consequently, the stable base solution is surrounded by its finite basin of attraction. The basin boundary, which separates initial droplet shapes returning to the non-breaking base state from those becoming unstable and breaking up, is characterized using edge tracking techniques. We numerically construct the edge state, a dynamically unstable equilibrium whose stable manifold forms the basin boundary. The edge state equilibrium controls if the droplet breaks and selects a unique path towards break-up. This path physically corresponds to the well-known end-pinching mechanism. Our results thereby rationalize the dynamics observed experimentally [Stone & Leal, J. Fluid Mech. 206, 223 (1989)

Modeling of droplet breakup in a microfluidic T--shaped junction with a phase--field model

A phase--field method is applied to the modeling of flow and breakup of droplets in a T--shaped junction in the hydrodynamic regime where capillary and viscous stresses dominate over inertial forces, which is characteristic of microfluidic devices. The transport equations are solved numerically in the three--dimensional geometry, and the dependence of the droplet breakup on the flow rates, surface tension and viscosities of the two components is investigated in detail. The model reproduces quite accurately the phase diagram observed in experiments performed with immiscible fluids. The critical capillary number for droplet breakup depends on the viscosity contrast, with a trend which is analogous to that observed for free isolated droplets in hyperbolic flow

Viscoelastic Multicomponent Fluids in confined Flow-Focusing Devices

The effects of elasticity on the break-up of liquid threads in microfluidic cross-junctions is investigated using numerical simulations based on the "lattice Boltzmann models" (LBM). Working at small Capillary numbers, we investigate the effects of non-Newtonian phases in the transition from droplet formation at the cross-junction (DCJ) and droplet formation downstream of the cross-junction (DC) (Liu & Zhang, ${\it Phys. Fluids.}$ ${\bf 23}$, 082101 (2011)). Viscoelasticity is found to influence the break-up point of the threads, which moves closer to the cross-junction and stabilizes. This is attributed to an increase of the polymer feedback stress forming in the corner flows, where the side channels of the device meet the main channel.Comment: 4 pages, 2 figures, AIP Conference Proceedings, 201

Evaporating pure, binary and ternary droplets: thermal effects and axial symmetry breaking

The Greek aperitif Ouzo is not only famous for its specific anise-flavored taste, but also for its ability to turn from a transparent miscible liquid to a milky-white colored emulsion when water is added. Recently, it has been shown that this so-called Ouzo effect, i.e. the spontaneous emulsification of oil microdroplets, can also be triggered by the preferential evaporation of ethanol in an evaporating sessile Ouzo drop, leading to an amazingly rich drying process with multiple phase transitions [H. Tan et al., Proc. Natl. Acad. Sci. USA 113(31) (2016) 8642]. Due to the enhanced evaporation near the contact line, the nucleation of oil droplets starts at the rim which results in an oil ring encircling the drop. Furthermore, the oil droplets are advected through the Ouzo drop by a fast solutal Marangoni flow. In this article, we investigate the evaporation of mixture droplets in more detail, by successively increasing the mixture complexity from pure water over a binary water-ethanol mixture to the ternary Ouzo mixture (water, ethanol and anise oil). In particular, axisymmetric and full three-dimensional finite element method simulations have been performed on these droplets to discuss thermal effects and the complicated flow in the droplet driven by an interplay of preferential evaporation, evaporative cooling and solutal and thermal Marangoni flow. By using image analysis techniques and micro-PIV measurements, we are able to compare the numerically predicted volume evolutions and velocity fields with experimental data. The Ouzo droplet is furthermore investigated by confocal microscopy. It is shown that the oil ring predominantly emerges due to coalescence

Efficient homogenisation of photographic dispersions

The formation of fine droplets in a photographic emulsion which is forced through an orifice disperser consisting of a tube with one or more abrupt constrictions is considered. Some design ideas for reducing the droplet size are presented