Melting of olive oil in immiscible surroundings: experiments and theory

Pim Waasdorp, Aron H. van den Bogaard, Leen van Wijngaarden, Sander G. Huisman

Research output: Working paperPreprintAcademic

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Abstract

We report on the melting dynamics of frozen olive oil in quiescent water for Rayleigh numbers up to $10^9$. The density difference results in an upward buoyancy-driven flow of liquid oil forming a thin film around the frozen oil. We experimentally investigate flat, cylindrical, and spherical shapes and we derive theoretical expressions for the local film thickness, velocity, and the local melt rate for these three canonical geometries. Our theoretical models compare favourably with our experimental findings.
Original languageEnglish
DOIs
Publication statusPublished - 1 Sept 2023

Keywords

  • physics.flu-dyn

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