Melting of olive oil in immiscible surroundings: experiments and theory

TL;DR

This study investigates the melting behavior of frozen olive oil in water, combining experiments and theory to understand the flow dynamics and melt rates across different shapes at high Rayleigh numbers.

Contribution

It provides new theoretical models for melt dynamics of frozen oil in water and validates them with experimental data across various geometries.

Findings

Theoretical models match experimental results well.

Flow dynamics depend on shape and buoyancy effects.

Melt rates are characterized for different geometries.

Abstract

We report on the melting dynamics of frozen olive oil in quiescent water for Rayleigh numbers up to $10^9$. The density difference results in an upward buoyancy-driven flow of liquid oil forming a thin film around the frozen oil. We experimentally investigate flat, cylindrical, and spherical shapes and we derive theoretical expressions for the local film thickness, velocity, and the local melt rate for these three canonical geometries. Our theoretical models compare favourably with our experimental findings.