Pushing two fluids with different density one against the other causes the development of the Rayleigh-Taylor instability at their interface, which further evolves in a complex mixing layer. In porous media, this process is influenced by the viscous resistance experienced while flowing through the pores, which is described by the Darcy's law. Here, we investigate the mixing properties of the Darcy-Rayleigh-Taylor system in the limit of large Péclet number by means of direct numerical simulations in three and two dimensions. In the mixing zone, the balance between gravity and viscous forces results in a non-self-similar growth of elongated plumes, whose length increases linearly in time while their width follows a diffusive growth. The mass-transfer Nusselt number is found to increase linearly with the Darcy-Rayleigh number supporting a universal scaling in porous convection at high Ra numbers. Finally, we find that the mixing process displays important quantitative differences between two and three dimensions.

Scaling of Rayleigh-Taylor mixing in porous media

Boffetta G.;Borgnino M.;Musacchio S.
2020-01-01

Abstract

Pushing two fluids with different density one against the other causes the development of the Rayleigh-Taylor instability at their interface, which further evolves in a complex mixing layer. In porous media, this process is influenced by the viscous resistance experienced while flowing through the pores, which is described by the Darcy's law. Here, we investigate the mixing properties of the Darcy-Rayleigh-Taylor system in the limit of large Péclet number by means of direct numerical simulations in three and two dimensions. In the mixing zone, the balance between gravity and viscous forces results in a non-self-similar growth of elongated plumes, whose length increases linearly in time while their width follows a diffusive growth. The mass-transfer Nusselt number is found to increase linearly with the Darcy-Rayleigh number supporting a universal scaling in porous convection at high Ra numbers. Finally, we find that the mixing process displays important quantitative differences between two and three dimensions.
2020
5
6
062501
062501
Boffetta G.; Borgnino M.; Musacchio S.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2318/1755347
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