Arrested coalescence of viscoelastic droplets: triplet shape and restructuring.
The stability of shapes formed by three viscoelastic droplets during their arrested coalescence has been investigated using micromanipulation experiments. Addition of a third droplet to arrested droplet doublets is shown to be controlled by the balance between interfacial pressures driving coalescence and internal elasticity that resists total consolidation. The free fluid available within the droplets controls the transmission of stress during droplet combination and allows connections to occur via formation of a neck between the droplets. The anisotropy of three-droplet systems adds complexity to the symmetric case of two-droplet aggregates because of the multiplicity of orientations possible for the third droplet. When elasticity dominates, the initial orientation of the third droplet is preserved in the triplet's final shape. When elasticity is dominated by the interfacial driving force, the final shape can deviate strongly from the initial positioning of droplets. Movement of the third droplet to a more compact packing occurs, driven by liquid meniscus expansion that minimizes the surface energy of the triplet. A range of compositions and orientations are examined and the resulting domains of restructuring and stability are mapped based on the final triplet structure. A geometric and a physical model are used to explain the mechanism driving meniscus-induced restructuring and are related to the impact of these phenomena on multiple droplet emulsions.
Complex Fluids Group, School Chem. Eng., UNSW Australia, Australia. p.spicer@unsw.edu.au.
Prerna
P
Dahiya
Department of Physics and Astronomy, Tufts University, USA.
Andrew
A
DeBenedictis
Department of Physics and Astronomy, Tufts University, USA.
Timothy J
TJ
Atherton
Complex Fluid Microstructures, Procter & Gamble Co., USA.
Marco
M
Caggioni
Complex Fluids Group, School Chem. Eng., UNSW Australia, Australia. p.spicer@unsw.edu.au.
Stuart W
http://orcid.org/0000-0001-5639-9688
SW
Prescott
Food Engineering Department, University of Wisconsin-Madison, USA.
Richard W
RW
Hartel
Complex Fluids Group, School Chem. Eng., UNSW Australia, Australia. p.spicer@unsw.edu.au.
Patrick T
http://orcid.org/0000-0002-8562-3906
PT
Spicer