Characteristics of the Aerosol Cloud Formed during Microexplosive Fragmentation of a Two-Component Liquid Drop

Abstract

Results of experimental investigation of the formation of aerosol cloud during explosive fragmentation of two-component (water–rapeseed oil) liquid drops intensely heated in hot airflow at a temperature within 250–450°C are presented. High-speed video monitoring was used for determining the size and outer surface area of the expanding aerosol cloud and the area of the free surface of liquid in comparison to analogous parameters of the initial drop. Dependences of these parameters on the temperature of heating and relative concentration (within 10–90 vol %) of a combustible component in the drop composition were studied. Conditions ensuring asymptotic character of these dependences are established.