Droplets in turbulence: a new perspective

Stirring olive oil and vinegar to make salad dressing creates an emulsion of vinegar droplets in oil. More vigorous stirring gives smaller droplets, while if left to sit the droplets will begin to coalesce and the two fluids will separate. In this vein, Dodd & Ferrante (J. Fluid Mech., vol. 806, 2016, pp. 356–412) present a new analysis of how homogeneous turbulence in a carrier fluid interacts with a suspension of droplets of an immiscible liquid. Based on a set of direct numerical simulations, the authors provide new insights on how turbulence affects the motion of the droplets, their shape and size; then in turn how the droplets alter the flow including effects of interfacial surface energy on the kinetic energy of the flow.