Impact of Jatropha - Diesel Blend Drops on a Heated Surface

The impact of various Jatropha - diesel blend drops on a surface is presented by varying the surface temperature and the Weber number. Drop viscosity and density are observed to play critical roles. The maximum spread, average spreading velocity, and the recoiling intensity of a given drop are found to increase with surface temperature at a given Weber number and with Weber number at a given surface temperature. The spreading increases with the blend's diesel content due to the decrease in viscosity and density. The viscosity and density of a given drop decline with the surface temperature, making the drop dissipate less energy and have higher inertia while spreading. The viscosity and surface energy reduction cause a drop to recede faster with the surface temperature. The maximum spread can be predicted well when the change in viscosity and density with surface temperature is incorporated in existing models used for lower surface temperatures.

Automated summary

This study investigates the impact of different Jatropha - diesel blend drops on a surface by varying the surface temperature and Weber number. The results show that drop viscosity and density play critical roles, and the maximum spread, average spreading velocity, and recoiling intensity of a drop are influenced by both surface temperature and Weber number. Furthermore, the viscosity and density decrease with the increase in diesel content, leading to an increase in spreading. The changes in viscosity and density also affect the drop's energy dissipation and inertia during spreading. Therefore, incorporating the variations of viscosity and density with surface temperature into existing models can accurately predict the maximum spread.