Figure 1
(a) Schematic of the microfluidic device for measuring frying oil quality. Q1 and Q2 are respectively the rate of the inner (deionized water) flow and sheath flow (frying oil). W is width of the microchannel, L is the steady-state length of the droplet and l and d are the dynamic length and width of the droplet. (b,c) Mass-damper-spring vibration system for modeling droplet dynamics and the impulse response of the mass-damper-spring system with ξ ≥ 1, where x is the displacement of droplet surface from the balance position, ξ is the damping ratio of the system and t0 is the time instance when the droplet has the largest deformation.
