Host: The Japan Society of Mechanical Engineers
Name : [in Japanese]
Date : October 12, 2019 - October 13, 2019
In this study, the characteristics of fingering of miscible fluids associated with gel formation reaction between skimmed milk and citric acid solution have been studied. Mixing of skimmed milk and citric acid solution leads to form viscoelastic gel at interface of two fluids causing the instability of interface. we observed this instability in a Hele-Shaw cell. We changed the injection rate and citric acid solution concentration, and observed flow pattern of each condition. At high citric acid solution concentration, mixing of two fluids is suppressed and unique fingering patterns appear. With an increase in the gap width, the width of fingers widens. We found distinctive structure like connected bubbles appears on the fingers and considered the relation between the structure and film thickness of interface gel. Last, we measured the film thickness of interface gel over time and calculated diffusion coefficient from that data.
