Persistence of Coffee-Ring Deposits in Concentrated Suspensions of Anisotropic Colloids

Abstract

Evaporating a droplet containing dispersed colloids leaves behind a dried deposit whose shape is determined by capillary flows and the resulting particle transport. The classical coffee-ring effect occurs when an outward radial flow drives particles toward the droplet's contact line as the droplet evaporates, resulting in uneven deposition. This deposition is often studied in dilute concentration regimes where, hydrodynamically, the effects of particle shape are unimportant. As particle concentration increases, it is expected that particle anisotropy should play a larger role in modifying transport and potentially suppressing coffee-ring formation. We present experiments isolating the effects of particle shape, concentration, and density, as well as solvent temperature, on the geometry of the ring deposit. By analyzing the deposits using surface profilometry to more accurately characterize ring widths, these experiments show that coffee-ring formation is independent of particle anisotropy and is instead controlled by the ratio of the particle sedimentation velocity to the velocity of the droplet's evaporating air-water interface. Hydrodynamic simulations support this finding by providing quantitative estimates for bulk sedimentation velocity. Together, these results offer a unified picture of how multiple physical parameters determine coffee-ring geometry with direct implications for suppressing uneven deposition in practical applications.