Lishchuk, SV and Ettelaie, R orcid.org/0000-0002-6970-4650 (2020) Detachment work of prolate spheroidal particles from fluid droplets: role of viscous dissipation. Soft Matter. C9SM02385. ISSN 1744-683X
Abstract
The force–displacement curve for removal of an elongated solid particle from the surface of liquid droplets or gas bubbles is calculated and compared to our previous reported results for spherical particles. The surface adsorption energy for prolate particles is known to be larger than those of spheres. We show that in fact the minimum possible work done upon removal of an elongated particle from surface can be less than that for a sphere. This result is obtained when the dissipation of interfacial energy, stored in the fluid film, attaching the particles to the surface during their displacement, is properly accounted for. This dissipation is unavoidable, even if the particles are removed infinitely slowly. Once the particle actually leaves the surface, the formed liquid bridge relaxes thus dissipating any stored interfacial energy as the surface returns to its original undistorted state. The difference between the work of removal of a particle from surface and its adsorption energy is seen to become increasingly larger with smaller particle to droplet size ratios. For example, for a size ratio of 1:100, the work of removal is 1.93 times greater than the adsorption energy. However, we also find that for any given size ratio, there is a value of particle aspect ratio for which the work of removal of particles (combined dissipated and adsorbed energy) attains its minimum value.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © The Royal Society of Chemistry 2020. This is an author produced version of an article published in Soft Matter. Uploaded in accordance with the publisher's self-archiving policy. |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 27 Apr 2020 18:22 |
Last Modified: | 06 Apr 2021 00:38 |
Status: | Published online |
Publisher: | Royal Society of Chemistry |
Identification Number: | 10.1039/c9sm02385b |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:159314 |