On the Interaction of a Liquid Droplet with a Pool of Hot Cooking Oil.
On the Interaction of a Liquid Droplet with a Pool of
Hot Cooking Oil.
Manzello, S. L.; Yang, J. C.; Cleary, T. G.
Fire Safety Journal, Vol. 38, No. 7, 651-659, November
droplets; pressure; temperature
An experimental study is presented for distilled water
droplets impacting on a heated pool of cooking oil. The
impaction process was recorded using a high-speed
digital camera at 1000 frames per second. The initial
droplet diameter was fixed at 3.1+0.1 mm and all
experiments were performed at room temperature (20C).
The impact Weber (We) number of the water droplets was
fixed at 200. As the water droplet impacted the hot
peanut oil pool, it fragmented, and ultimately produced
a vapor explosion. Experiments were also performed
applying methoxy-nonafluorobutane C4F9OCH3 (HFE-7100) to
hot peanut oil with similar impact We number. Dramatic
differences were observed when HFE-7100 droplets were
used. At peanut oil temperatures above 180C, HFE-7100
droplets did not result in a vapor explosion.