Evaporating Cocktails
| dc.contributor.author | Dehaeck, Sam | |
| dc.contributor.author | Wylock, Christophe | |
| dc.contributor.author | Colinet, Pierre | |
| dc.date.accessioned | 2008-10-10T15:22:44Z | |
| dc.date.available | 2008-10-10T15:22:44Z | |
| dc.date.issued | 2008-10-10T15:22:44Z | |
| dc.description.abstract | In this work, the evaporation of a water-ethanol mixture (80%-20%) in a 2D Hele-Shaw cell is examined with digital holographic interferometry. This shows that, as ethanol is preferentially evaporated, a boundary layer rich in water is formed near the interface. Now, as this layer is heavier than the underlying mixture, dense water plumes tumble down, like in the classical Rayleigh-Taylor instability. This creates extra mixing and replenishes the ethanol in the upper layer, which in turn enhances the evaporation rate. | en_US |
| dc.identifier.uri | https://hdl.handle.net/1813/11483 | |
| dc.subject | evaporation | en_US |
| dc.subject | binary mixture | en_US |
| dc.subject | digital holographic interferometry | en_US |
| dc.subject | Rayleigh-Taylor instability | en_US |
| dc.subject | water-ethanol | en_US |
| dc.subject | Mach-Zehnder Interferometry | en_US |
| dc.title | Evaporating Cocktails | en_US |