Melting of olive oil in immiscible surroundings: experiments and theory

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

doi:10.48550/arXiv.2309.00414

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 paper › Preprint › Academic

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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 language	English
DOIs	https://doi.org/10.48550/arXiv.2309.00414
Publication status	Published - 1 Sept 2023

Keywords

physics.flu-dyn

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Melting of olive oil in immiscible surroundings: experiments and theory
Waasdorp, P., Bogaard, A. H. V. D., van Wijngaarden, L. & Huisman, S. G., 2024, In: Journal of fluid mechanics. 998, A18.
Research output: Contribution to journal › Article › Academic › peer-review

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abstract = "We report on the melting dynamics of frozen olive oil in quiescent water for Rayleigh numbers up to \$10\textasciicircum{}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.",

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Melting of olive oil in immiscible surroundings: experiments and theory

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Melting of olive oil in immiscible surroundings: experiments and theory

Cite this