Leidenfrost Effect - Effect

Effect

The effect can be seen as drops of water are sprinkled onto a pan at various times as it heats up. Initially, as the temperature of the pan is below 100 °C (212 °F), the water just flattens out and slowly evaporates. As the temperature of the pan goes above 100 °C (212 °F), the water drops hiss when touching the pan and evaporate quickly. Later, as the temperature exceeds the Leidenfrost point, the Leidenfrost effect comes into play. On contact with the pan, the water droplets bunch up into small balls of water and skitter around, lasting much longer than when the temperature of the pan was lower. This effect works until a much higher temperature causes any further drops of water to evaporate too quickly to cause this effect.

This is because at temperatures above the Leidenfrost point, the bottom part of the water droplet vaporizes immediately on contact with the hot plate. The resulting gas suspends the rest of the water droplet just above it, preventing any further direct contact between the liquid water and the hot plate. As steam has much poorer thermal conductivity, further heat transfer between the pan and the droplet is slowed down dramatically. This also results in the drop being able to skid around the pan on the layer of gas just under it.

The temperature at which the Leidenfrost effect begins to occur is not easy to predict. Even if the volume of the drop of liquid stays the same, the Leidenfrost point may be quite different, with a complicated dependence on the properties of the surface, as well as any impurities in the liquid. Some research has been conducted into a theoretical model of the system, but it is quite complicated. As a very rough estimate, the Leidenfrost point for a drop of water on a frying pan might occur at 193 °C (379 °F).

The effect was also described by the eminent Victorian steam boiler designer, Sir William Fairbairn, in reference to its effect on massively reducing heat transfer from a hot iron surface to water, such as within a boiler. In a pair of lectures on boiler design, he cited the work of one M. Boutigny & Professor Bowman of King's College, London in studying this. A drop of water that was vaporized almost immediately at 334 °F (168 °C) persisted for 152 seconds at 395 °F (202 °C). Lower temperatures in a boiler firebox might evaporate water more quickly as a result; compare Mpemba effect. An alternative approach was to increase the temperature beyond the Leidenfrost point. Fairbairn considered this too, and may have been contemplating the flash steam boiler, but considered the technical aspects insurmountable for the time.

The Leidenfrost point may also be taken to be the temperature for which the hovering droplet lasts longest.

It has been demonstrated that it is possible to stabilize the Leidenfrost vapour layer of water by exploiting superhydrophobic surfaces. In this case, once the vapour layer is established, cooling never collapses the layer, and no nucleate boiling occurs; the layer instead slowly relaxes until the surface is cooled.