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EVAPORATION FROM POROUS MEDIA: SINGLE HYDROPHOBIC AND HYDROPHILIC PORES

Ryan Huber
Kansas State University, Manhattan, KS 66506, USA

Xi Chen
Kansas State University, Manhattan, KS 66506, USA; Intel Corporation, Hillsboro, Oregon 97124, USA

Melanie M. Derby
Department of Mechanical and Nuclear Engineering, Kansas State University, Manhattan, KS, USA

DOI: 10.1615/TFEC2018.ewf.020972
pages 725-732


键词 Energy-Water-Food Nexus, evaporation, soil, wettability, hydrophobicity

摘要

Worldwide, agriculture is responsible for two-thirds of water withdrawals because many productive, food-producing areas lack sufficient rainfall to grow crops without irrigation. In much of the Great Plains, the Ogallala Aquifer is the primary water source for food production, and diminishing water levels require improvements in sustainable agriculture. Reductions in soil evaporation rates will reduce irrigation demands and overall water consumption for crop production, thereby conserving water in areas such as the Ogallala Aquifer. In this study, evaporation of water is studied in a single pore comprised of three 2.38-mm diameter beads to simulate a soil pore. Evaporation times and high-speed imaging were recorded for hydrophilic (i.e., glass) and hydrophobic (i.e., Teflon) beads. Experiments were conducted with moist air at approximately 22.5 °C and approximately 60% RH. Water evaporated faster from the hydrophilic beads; contact line and angle dynamics were documented for hydrophobic and hydrophilic cases. The study found that for droplets on hydrophobic beads the evaporation times were on average 55 minutes and contact area decreased with evaporation. In contrast, water droplets on hydrophilic beads averaged evaporation times of 40 minutes and decreasing contact angle occurred during evaporation.

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