混合增强中折叠和拉伸的表征
Characterization of Folding and Stretching in Mixing Enhancements
摘要：
本文提出了一个二维的电动T型结微混合器的数值模型的基础上的拉伸和折叠的理论提出的。通过将2个$μm$无质量粒子模拟为8点正方形单元来考虑粒子变形。此外，拉伸和折叠的定义，提出了与拉格朗日粒子的方法兼容。此外，在邻近出口的200 $μm$正方形感兴趣区域中测量混合均匀性和一致性。四种不同电场条件下出口混合均匀性的统计分析（93.5 V/cm、109.8 V/cm、126 V/cm和117.9 V/cm，对应于23 V、27 V、29 V和31 V电势差）表明，即使在形成动电不稳定性之后，混合稠度和均匀性也不总是随着较高的电场强度而增加，因为越来越不稳定的流动条件降低了折叠与拉伸的比率（$m$），阻碍了物质之间的相互作用。最后，找到了拉伸与折叠的最佳比例，以使$m =0.0045$的混合效率最大化。
英文摘要：
This research paper presents a 2D numerical model of an electrokinetic T-junction micromixer based on the stretching and folding theory presented by Ottino. Particle deformation was considered by simulating 2 $μm$ massless particles as 8-point square cells. Furthermore, stretching and folding definitions are proposed, compatible with a Lagrangian particle approach. Moreover, mixing homogeneity and consistency were measured in a 200 $μm$ square region of interest neighboring the outlet. Statistical analysis of the exiting mixing homogeneity at four different electric field conditions (93.5 V/cm, 109.8 V/cm, 126 V/cm and 117.9 V/cm, corresponding to a 23V, 27V, 29V and 31V potential difference) show that mixing consistency and homogeneity are not always increased with a higher electric field intensity, even after electrokinetic instabilities are formed, as increasingly unstable flow conditions decrease the ratio of folding to stretching ($m$), hindering the interaction between substances. Finally, an optimal proportion of stretching to folding was found for maximizing mixing efficiency at $m =0.0045$.
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