Interaction of a bubble with a vortex-ring in the presence of surfactants

0573995 - ÚCHP 2024 JP eng C - Konferenční příspěvek (zahraniční konf.)
Zedníková, Mária - Semlerová, Tereza - Tihon, Jaroslav - Trávníčková, Tereza - Havlica, Jaromír - Orvalho, Sandra
Interaction of a bubble with a vortex-ring in the presence of surfactants.
Program Booklet. Kobe: -, 2023, s. 26, č. článku 441..
[International Conference on Multiphase Flow /11./. Kobe (JP), 02.04.2023-07.04.2023]
Grant CEP: GA ČR(CZ) GA22-29605S
Institucionální podpora: RVO:67985858
Klíčová slova: bubble breakup * vortex flow * surfactants * bubble deformation
Obor OECD: Chemical process engineering
http://www.jsmf.gr.jp/icmf2022/doc/program_final.pdf

The study of bubble – vortex-ring interaction is based on experimental visualization of a single bubble interacting with a single vortex-ring generated in liquid. The design of the experiment enables the control of both the vortex-ring inertia and the bubble size. A high-speed camera is used to record the whole interaction process: the initial free rise of mother bubble, then the interaction of the bubble with the vortex-ring, bubble deformations, possible breakup and inspecting of all daughter bubbles arising from the breakup. The effect of surfactant is investigated using α-terpineol as model surfactant. Two concentrations of surfactant (1⸱10-3 and 3⸱10-3 mol/L) were investigated. In the presence of surfactant and comparing with pure water, the bubble deformation is supressed and more energy is required to break the bubble. Therefore, the interaction process results in bubble
breakup less frequently. The static surface tension is found to be insufficient to characterise the bubble surface energy; a new scaling of the bubble breakup process is proposed. The dimensionless damping time of bubble shape oscillations is used as a parameter to correct the effect of surface tension in the modified Weber number. This damping time is a measure of energy dissipation at the bubble interface during the shape oscillations and its magnitude differs in pure liquids and in surfactant solutions.

Trvalý link: https://hdl.handle.net/11104/0344370