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<p>Droplet evaporation is commonly observed on the surface of fruits, which is critically related to the efficiency of pesticide spraying, storage quality, and temperature fluctuations, among other factors. While numerous works have demonstrated the interactions between droplet behaviors and substrate characteristics, there has been less focus on droplet performance on fruit surfaces compared to metals, concrete, and chemical materials. Therefore, the present works aim to experimentally investigate the droplet behaviors affected by the biological substrate. The deionized water and Ugli skin have been selected as the droplets and substrates, respectively.&#xa0;A 3D video microscope, drop shape analyzer, and infrared camera were employed to measure and observe microstructural features, evaporation performance, and thermal effects of the droplets with a constant initial volume of 2ul. The results show that Ugli skin exhibits significantly irregular roughness and hydrophilic properties, with an initial contact angle below 90°. A linear decrease in both contact angle and volume over time has been observed, although the irregular surface roughness and outflow components from the Ugli skin posed difficulties to the accurate measurement. Additionally, three distinct phases were identified during evaporation: spreading, constant area, and shrinkage. Throughout the evaporation process, lower temperature values near the top center of the droplet can be found, with peak temperature gradients occurring near the triple-phase region.</p>

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Experimental study on evaporation characteristics of micro droplets affected by irregular surface: Ugli case

  • 期刊论文

  • 发表日期：

    2026年3月16日

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  • Jianfei Song,
  • Zixu Wang,
  • Kaifeng Niu,
  • Hongyu Sun,
  • Aiqiang Chen,
  • Zhuangjie Liang,
  • Bin Liu,
  • Rachid Bennacer,
  • Hanxiao Zhao

摘要

Droplet evaporation is commonly observed on the surface of fruits, which is critically related to the efficiency of pesticide spraying, storage quality, and temperature fluctuations, among other factors. While numerous works have demonstrated the interactions between droplet behaviors and substrate characteristics, there has been less focus on droplet performance on fruit surfaces compared to metals, concrete, and chemical materials. Therefore, the present works aim to experimentally investigate the droplet behaviors affected by the biological substrate. The deionized water and Ugli skin have been selected as the droplets and substrates, respectively. A 3D video microscope, drop shape analyzer, and infrared camera were employed to measure and observe microstructural features, evaporation performance, and thermal effects of the droplets with a constant initial volume of 2ul. The results show that Ugli skin exhibits significantly irregular roughness and hydrophilic properties, with an initial contact angle below 90°. A linear decrease in both contact angle and volume over time has been observed, although the irregular surface roughness and outflow components from the Ugli skin posed difficulties to the accurate measurement. Additionally, three distinct phases were identified during evaporation: spreading, constant area, and shrinkage. Throughout the evaporation process, lower temperature values near the top center of the droplet can be found, with peak temperature gradients occurring near the triple-phase region.