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The present work aims to quantify the speed of different sizes of droplets generated by a flat jet tip with extended range and to determine the correlation with surface tension and viscosity of aqueous solutions of surfactant and vegetable oil in different concentrations. The surfactant Agral® (0.0125; 0.025; 0.05; 0.1; 0.2; 0.5%, v / v) and the vegetable oil Natur'óleo® (0.5; 5, 10, 15 and 17%, v / v), in addition to a standard syrup (water only). The tests were conducted in a completely randomized design with five replications. For all concentrations, viscosity and surface tension and droplet speed generated by the XR11003 tip (280 kPa) were determined. The spectrum and velocity of drops were determined by a particle analyzer, model VisiSize Portable P15 (Oxford Lasers, Imaging Division, Oxford, U.K.). The system was programmed to determine the speed of the drops in different diameters: 50, 100, 150, 200, 250, 300 and 350 μm. Pearson's correlation was applied to verify the relationship between the speed of drops Panini et al./Velocidade de tamanho.../v35n2p180-189 (2020) 181 and the surface tension and viscosity. Models were also adjusted for speed data as a function of droplet size, viscosity and surface tension. The results indicate that the relationship between surface tension and viscosity of adjuvant mixtures depends on the type of adjuvant (vegetable or surfactant). Emulsions formed by vegetable oil have a positive linear relationship between concentration and viscosity and a negative relationship between concentration and surface tension. The surfactant showed no linear relationship between concentration and viscosity and showed a negative linear relationship with surface tension. The speed of droplets has a quadratic relationship with the size of droplets, regardless of the adjuvants used (vegetable oil or surfactant). Drop size relationships with viscosity and surface tension are best understood with drops larger than 100 μm.

VELOCIDADE DE TAMANHO DE GOTAS DE PULVERIZAÇÃO EM FUNÇÃO DA VARIAÇÃO DA TENSÃO SUPERFICIAL E DA VISCOSIDADE DE CALDAS DE ÓLEO VEGETAL E SURFACTANTE