Amplifying and attenuating the coffee-ring effect in drying sessile nanofluid droplets
Date of Issue2013
School of Mechanical and Aerospace Engineering
Experiments and simulations to promote or attenuate the “coffee-ring effect” for pinned sessile nanofluid droplets are presented. The addition of surfactant inside a water suspension of aluminum oxide nanoparticles results in coffee-ring formation after the pinned sessile droplets are fully dried on a substrate, while droplets of the same suspension without the surfactant produce a fine uniform coverage. A mathematical model based on diffusion-limited cluster-cluster aggregation has been developed to explain the observed difference in the experiments. The simulations show that the particle sticking probability is a crucial factor on the morphology of finally dried structures.
Physical review E
© 2013 American Physical Society. This paper was published in Physical Review E and is made available as an electronic reprint (preprint) with permission of American Physical Society. The paper can be found at the following official DOI: [http://dx.doi.org/10.1103/PhysRevE.87.042303]. One print or electronic copy may be made for personal use only. Systematic or multiple reproduction, distribution to multiple locations via electronic or other means, duplication of any material in this paper for a fee or for commercial purposes, or modification of the content of the paper is prohibited and is subject to penalties under law.