Agglomeration front dynamics: Drying in sessile nano-particle laden droplets

The drying of sessile, nano-silica laden water droplet is studied under ambient conditions, in the absence of any convection. The drying process can be divided into two distinct regimes. During regime 1, the outer edge of the droplet remains pinned and particles agglomerate at the droplet periphery similar to the traditional coffee ring. However in regime 2, with further evaporation, both the liquid contact line and the agglomeration front starts moving radially inwards from the initial contact edge. The contact between the liquid and the agglomerate is maintained throughout regime 2 and the vaporisation driven liquid edge recession essentially drives the inward growth of the particle deposition. Fast kinetics of particle aggregation results in rapid growth of this agglomeration front as seen from the experiments. A theoretical formulation involving a simplistic model of the agglomeration front growth based on particle mass balance has been proposed. (C) 2014 Elsevier Ltd. All rights reserved,

Sphere to ring morphological transformation in drying nanofluid droplets in a contact-free environment

Understanding the transients of buckling in drying colloidal suspensions is pivotal for producing new functional microstructures with tunable morphologies. Here, we report first observations and elucidate the buckling instability induced morphological transition (sphere to ring structure) in an acoustically levitated, heated nanosuspension droplet using dynamic energy balance. Droplet deformation featuring the formation of symmetric cavities is initiated by capillary pressure that is two to three orders of magnitude greater than the acoustic radiation pressure, thus indicating that the standing pressure field has no influence on the buckling front kinetics. With an increase in heat flux, the growth rate of surface cavities and their post-buckled volume increase while the buckling time period reduces, thereby altering the buckling pathway and resulting in distinct precipitate structures. However, irrespective of the heating rate, the volumetric droplet deformation exhibits a linear time dependence and the droplet vaporization is observed to deviate from the classical D-2-law.

Universal buckling kinetics in drying nanoparticle-laden droplets on a hydrophobic substrate

We provide a comprehensive physical description of the vaporization, self-assembly, agglomeration, and buckling kinetics of sessile nanofluid droplets pinned on a hydrophobic substrate. We have deciphered five distinct regimes of the droplet life cycle. Regimes I-III consists of evaporation-induced preferential agglomeration that leads to the formation of a unique dome-shaped inhomogeneous shell with a stratified varying-density liquid core. Regime IV involves capillary-pressure-initiated shell buckling and stress-induced shell rupture. Regime V marks rupture-induced cavity inception and growth. We demonstrate through scaling arguments that the growth of the cavity (which controls the final morphology or structure) can be described by a universal function.

Role Of Convection Flow On The Pattern Formation In The Drying Process Of Colloidal Suspension

We study the macroscopic drying patterns of aqueous suspensions of colloidal silica spheres. It was found that convection strength can influence pattern formation. Uniformed films are obtained at weaker convection strength. In addition, we make clear that it is not reasonable to discuss individually the effect of temperature and humidity on the colloid self-assembly. The physical mechanism is that these factors have relationship with the evaporation rate, which can affect the convection strength.

Drying of fish--factors to consider

Although one of the best possibilities for raising the animal protein of the diets of Nigerian is to increase the consumption of fish; particularly through the use of several methods of long term preservation techniques, such as drying, no radical approach has yet emerged. Although, a great deal of the artisanal fish catch is dried for the huge consumer and distant markets, the traditional methods of fish preservation need improvements to cope with demand for increased quantity, shelf-stable, and improved quality of fish products. The paper discusses drying requirements, heat and mass transfer, consumer acceptance, fuel sources, storage and marketing of dried fish products; and suggest ways and means of structurally transforming the artisanal technology of fish drying

Effects of different types of drying on the nutritive value of proteins in the fishmeals

A comparative study on the effect of different types of drying on the nutritive value of the proteins in the different fishmeals of known history was made. From the observations, it is clear that the mode of drying has got little or no effect on the nutritive value of the meal as revealed by the chemical indices of available lysine and pepsin digestibility, provided enough precautions were taken to avoid scorching during drying process. Sun dried meals are in no way inferior to the meals prepared by hot-air, steam or vacuum drying.

An accelerated method of hot air drying of fish

The effects of temperature and relative humidity on the rate of drying of split open fish and salted fish in a tunnel dryer have been studied at a constant air velocity. By a judicious combination of these two, the rate of drying could be considerably accelerated, 10 to 12 hours only being required for drying to moisture levels below 30% in the case of mackerel, lactarius, otolithes and kilimeen (Nemipterus japonicus)

On sun-drying of Bombay duck

Sun-drying of Bombay duck by hanging on scaffolds gave better products than those obtained by drying them in trays. Optimum rate of drying and quality of dried product were obtained when the fish were suspended at the rate of 50 to 60 per meter length of the rope. The quality of the raw material as affected by the delays in different hauls in the fishing trip was reflected in the dried products also.

Investigations on wooden floating materials: the loss of buoyancy under continuous immersion in water and the rate of its redemption by drying

A wooden fishing float under immersion in water for long periods is liable to absorb water, the quantity of water absorbed possibly being dependent upon the physical factors like the specific gravity and the inherent property of the material, the time of soaking and the pressure acting on it. Consequently a wooden float is likely to become heavy and loss its original buoyancy. However, when the float is removed from water and dried, the lost buoyancy is regained on complete drying. The present paper is an attempt to elucidate these two important characteristics of some of the chief wooden floating materials used on the West Coast of India.

Freeze drying of fishery products: Part IV - Biochemical changes occurring in prawn muscle during freezing, freeze drying and prolonged storage of the freeze dried product

The changes occurring in water and salt extractable protein and non-protein fractions in prawn muscle of different species during freezing, freeze drying and subsequent prolonged storage have been studied. There is no denaturation of water extractable proteins, whereas salt extractable proteins were rendered insoluble to the extent of 21% due to freeze drying. The freeze dried products remained in good edible condition for 32 months of storage up to which storage characteristics were followed.