Impact of droplets onto surfactant-laden thin liquid films

We study the effect of insoluble surfactants on the impact of surfactant-free droplets on surfactant-laden thin liquid films via a fully three-dimensional direct numerical simulations approach that employs a hybrid interface-tracking/level-set method, and by taking into account surfactant-induced Marangoni stresses due to gradients in interfacial surfactant concentration. Our numerical predictions for the temporal evolution of the surfactant-free crown are validated against the experimental work by Che & Matar (2017). We focus on the 'crown-splash regime', and we observe that the crown dynamics evolves through various stages: from the the growth of linear modes (through a Rayleigh-Plateau instability) to the development of nonlinearities leading to primary and secondary breakup events (through droplet shedding modulated by an end-pinching mechanism). We show that the addition of surfactants does not affect the wave selection via the Rayleigh-Plateau instability. However, the presence of surfactants play a key role in the late stages of the dynamics as soon as the ligaments are driven out from the rim. Surfactant-induced Marangoni stresses delay the end-pinching mechanisms to result in longer ligaments prior to their capillary singularity, while also promoting the spanwise merging between ligaments. In addition, we show that the addition of surfactants leads to surface rigidification and consequently to the retardation of the flow dynamics

Impact of droplets onto surfactant-laden thin liquid films

We study the effect of insoluble surfactants on the impact of surfactant-free droplets on surfactant-laden thin liquid films via a fully three-dimensional direct numerical simulations approach that employs a hybrid interface-tracking/level-set method, and by taking into account surfactant-induced Marangoni stresses due to gradients in interfacial surfactant concentration. Our numerical predictions for the temporal evolution of the surfactant-free crown are validated against the experimental work by Che & Matar (2017). We focus on the 'crown-splash regime', and we observe that the crown dynamics evolves through various stages: from the the growth of linear modes (through a Rayleigh-Plateau instability) to the development of nonlinearities leading to primary and secondary breakup events (through droplet shedding modulated by an end-pinching mechanism). We show that the addition of surfactants does not affect the wave selection via the Rayleigh-Plateau instability. However, the presence of surfactants play a key role in the late stages of the dynamics as soon as the ligaments are driven out from the rim. Surfactant-induced Marangoni stresses delay the end-pinching mechanisms to result in longer ligaments prior to their capillary singularity, while also promoting the spanwise merging between ligaments. In addition, we show that the addition of surfactants leads to surface rigidification and consequently to the retardation of the flow dynamics

Impact of droplets onto surfactant-laden thin liquid films

We study the effect of insoluble surfactants on the impact of surfactant-free droplets on surfactant-laden thin liquid films via a fully three-dimensional direct numerical simulations approach that employs a hybrid interface-tracking/level-set method, and by taking into account surfactant-induced Marangoni stresses due to gradients in interfacial surfactant concentration. Our numerical predictions for the temporal evolution of the surfactant-free crown are validated against the experimental work by Che & Matar (2017). We focus on the 'crown-splash regime', and we observe that the crown dynamics evolves through various stages: from the the growth of linear modes (through a Rayleigh-Plateau instability) to the development of nonlinearities leading to primary and secondary breakup events (through droplet shedding modulated by an end-pinching mechanism). We show that the addition of surfactants does not affect the wave selection via the Rayleigh-Plateau instability. However, the presence of surfactants play a key role in the late stages of the dynamics as soon as the ligaments are driven out from the rim. Surfactant-induced Marangoni stresses delay the end-pinching mechanisms to result in longer ligaments prior to their capillary singularity, while also promoting the spanwise merging between ligaments. In addition, we show that the addition of surfactants leads to surface rigidification and consequently to the retardation of the flow dynamics

Effervescence in champagne and sparkling wines: From bubble bursting to droplet evaporation

International audienceWhen a bubble reaches an air-liquid interface, it ruptures, projecting a multitude of tiny droplets in the air. Across the oceans, an estimated 1018 to 1020 bubbles burst every second, and form the so called sea spray, a major player in earth's climate system. At a smaller scale, in a glass of champagne about a million bubbles nucleate on the wall, rise towards the surface and burst, giving birth to a particular aerosol that holds a concentrate of wine aromas. Based on the model experiment of a single bubble bursting in simple liquids, we depict each step of this effervescence, from bubble bursting to drop evaporation. In particular, we propose simple scaling laws for the jet velocity and the top drop size. We unravel experimentally the intricate roles of bubble shape, capillary waves, gravity, and liquid properties in the jet dynamics and the drop detachment. We demonstrate how damping action of viscosity produces faster and smaller droplets and more generally how liquid properties enable to control the bubble bursting aerosol characteristics. In this context, the particular case of Champagne wine aerosol is studied in details and the key features of this aerosol are identified. We demonstrate that compared to a still wine, champagne fizz drastically enhances the transfer of liquid into the atmosphere. Conditions on bubble radius and wine viscosity that optimize aerosol evaporation are provided. These results pave the way towards the fine tuning of aerosol characteristics and flavor release during sparkling wine tasting, a major issue of the sparkling wine industry