Literature DB >> 33557551

A purely kinetic description of the evaporation of water droplets.

Frances A Houle1, Rachael E H Miles2, Connor J Pollak3, Jonathan P Reid2.   

Abstract

The process of water evaporation, although deeply studied, does not enjoy a kinetic description that captures known physics and can be integrated with other detailed processes such as drying of catalytic membranes embedded in vapor-fed devices and chemical reactions in aerosol whose volumes are changing dynamically. In this work, we present a simple, three-step kinetic model for water evaporation that is based on theory and validated by using well-established thermodynamic models of droplet size as a function of time, temperature, and relative humidity as well as data from time-resolved measurements of evaporating droplet size. The kinetic mechanism for evaporation is a combination of two limiting processes occurring in the highly dynamic liquid-vapor interfacial region: direct first order desorption of a single water molecule and desorption resulting from a local fluctuation, described using third order kinetics. The model reproduces data over a range of relative humidities and temperatures only if the interface that separates bulk water from gas phase water has a finite width, consistent with previous experimental and theoretical studies. The influence of droplet cooling during rapid evaporation on the kinetics is discussed; discrepancies between the various models point to the need for additional experimental data to identify their origin.

Entities:  

Year:  2021        PMID: 33557551     DOI: 10.1063/5.0037967

Source DB:  PubMed          Journal:  J Chem Phys        ISSN: 0021-9606            Impact factor:   3.488


  1 in total

1.  Influence of moisture content, temperature, and time on free fatty acid in stored crude palm oil.

Authors:  Samuel Emebu; Omokaro Osaikhuiwuomwan; Aleksi Mankonen; Chinweike Udoye; Charity Okieimen; Dagmar Janáčová
Journal:  Sci Rep       Date:  2022-06-14       Impact factor: 4.996

  1 in total

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