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Café latte: spontaneous layer formation in laterally cooled double diffusive convection

Published online by Cambridge University Press:  11 August 2020

Kai Leong Chong*
Affiliation:
Physics of Fluids Group, Max Planck Center for Complex Fluid Dynamics, MESA+ Institute and J.M.Burgers Center for Fluid Dynamics, University of Twente, P.O. Box 217, 7500AE Enschede, The Netherlands
Rui Yang
Affiliation:
Physics of Fluids Group, Max Planck Center for Complex Fluid Dynamics, MESA+ Institute and J.M.Burgers Center for Fluid Dynamics, University of Twente, P.O. Box 217, 7500AE Enschede, The Netherlands
Qi Wang
Affiliation:
Physics of Fluids Group, Max Planck Center for Complex Fluid Dynamics, MESA+ Institute and J.M.Burgers Center for Fluid Dynamics, University of Twente, P.O. Box 217, 7500AE Enschede, The Netherlands Department of Modern Mechanics, University of Science and Technology of China, Hefei230027, China
Roberto Verzicco
Affiliation:
Physics of Fluids Group, Max Planck Center for Complex Fluid Dynamics, MESA+ Institute and J.M.Burgers Center for Fluid Dynamics, University of Twente, P.O. Box 217, 7500AE Enschede, The Netherlands Dipartimento di Ingegneria Industriale, University of Rome ‘Tor Vergata’, Via del Politecnico 1, Roma00133, Italy Gran Sasso Science Institute – Viale F. Crispi, 7 67100 L'Aquila, Italy
Detlef Lohse*
Affiliation:
Physics of Fluids Group, Max Planck Center for Complex Fluid Dynamics, MESA+ Institute and J.M.Burgers Center for Fluid Dynamics, University of Twente, P.O. Box 217, 7500AE Enschede, The Netherlands Max Planck Institute for Dynamics and Self-Organisation, 37077Göttingen, Germany
*
Email addresses for correspondence: k.l.chong@utwente.nl, d.lohse@utwente.nl
Email addresses for correspondence: k.l.chong@utwente.nl, d.lohse@utwente.nl

Abstract

In the preparation of café latte, spectacular layer formation can occur between the espresso shot in a glass of milk and the milk itself. Xue et al. (Nat. Commun., vol. 8, 2017, pp. 1–6) showed that the injection velocity of espresso determines the depth of coffee–milk mixture. After a while, when a stable stratification forms in the mixture, the layering process can be modelled as a double diffusive convection system with a stably stratified coffee–milk mixture cooled from the side. More specifically, we perform (two-dimensional) direct numerical simulations of laterally cooled double diffusive convection for a wide parameter range, where the convective flow is driven by a lateral temperature gradient while stabilized by a vertical concentration gradient. Depending on the strength of stabilization as compared to the thermal driving, the system exhibits different flow regimes. When the thermal driving force dominates over the stabilizing force, the flow behaves like vertical convection in which a large-scale circulation develops. However, with increasing strength of the stabilizing force, a meta-stable layered regime emerges. Initially, several vertically-stacked convection rolls develop, and these well-mixed layers are separated by sharp interfaces with large concentration gradients. The initial thickness of these emerging layers can be estimated by balancing the work exerted by thermal driving and the required potential energy to bring fluid out of its equilibrium position in the stably stratified fluid. In the layered regime, we further observe successive layer merging, and eventually only a single convection roll remains. We elucidate the following merging mechanism: as weakened circulation leads to accumulation of hot fluid adjacent to the hot sidewall, larger buoyancy forces associated with hotter fluid eventually break the layer interface. Then two layers merge into a larger layer, and circulation establishes again within the merged structure.

Information

Type
JFM Rapids
Creative Commons
Creative Common License - CCCreative Common License - BY
This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution, and reproduction in any medium, provided the original work is properly cited.
Copyright
© The Author(s), 2020. Published by Cambridge University Press.
Figure 0

Figure 1. Snapshots of the concentration (upper row) and temperature fields (lower row) for different $\Lambda =1,4$ and $7$ (from left to right) with $Ra_T=10^{9}$ and $Le=100$. The global temperature difference is imposed laterally while the global concentration difference is along the vertical direction to stabilize the flow. Layered structures emerge at large enough density ratio $\Lambda$, which contrasts the domain-filling circulation (sketched by arrows) observed at $\Lambda =1$. Corresponding movies are shown in the supplementary materials.

Figure 1

Figure 2. (a) Normalized average layer thickness $\langle h\rangle /H$ versus $1/\Lambda$ for different $Ra_T$. The black-dashed line $\langle h\rangle /H=1/\Lambda$ is derived based on the energy balance discussed in § 4. (b) Explored phase space and illustration of different flow regimes. In the quasi-VC regime, the flow resembles that in vertical convection. In the layered regime, layered structures initially emerge. The boundary between the quasi-VC and the layered regime is given by $\Lambda =2$ as derived by the energy balance in § 4. The boundary between the layered regime and the regime without convection is $\Lambda _c=0.6Ra_T^{1/5}$ as obtained already by Thorpe et al. (1969). The colours of the points denote the number of layers observed in the early stage of the layer formation; later these layers partly merge.

Figure 2

Figure 3. (a) Time series of the temperature and the concentration Nusselt number, see legend. (b) The corresponding concentration field at the marked (in a) time instants (i)–(v) are shown.

Figure 3

Figure 4. Time series of (a) the Reynolds number for the horizontal velocity $Re_x$ and for the vertical velocity $Re_z$. (b) Time series of the temperature Nusselt number for the left sidewall $Nu_{T,left}$, the right sidewall $Nu_{T,right}$ and (c) the averaged temperature $\langle T\rangle _{A_1}$ over the domain $A_1$. (d) Portion of the temperature snapshots at these different time instants as marked in (ac). The extent of the domain $A_1$ ($0.3\le z\le 0.4$ and $0\le x\le 0.125$), over which $\langle T\rangle _{A_1}$ is averaged in (c), is also sketched.

Chong et al. supplementary movie 1

Movie of concentration field at RaT=108, Le=100 and Λ=7.
Download Chong et al. supplementary movie 1(Video)
Video 7.2 MB

Chong et al. supplementary movie 2

Movie of temperature field at RaT=108, Le=100 and Λ=7.

Download Chong et al. supplementary movie 2(Video)
Video 9.9 MB
Supplementary material: PDF

Chong et al. supplementary material

Supplementary data

Download Chong et al. supplementary material(PDF)
PDF 2.5 MB