During the inertial confinement fusion process, energy is produced by rapidly compressing and heating capsules filled with hydrogen isotope-based fuel. At extreme temperatures and pressure, these capsules melt and form plasma, the charged state of matter that delivers energy. However, the formation of hydrodynamic instabilities in the plasma suppresses energy yield, a phenomenon known as the Rayleigh-Taylor instability. Lehigh University researchers are addressing this fusion flaw by use of a common kitchen condiment: mayonnaise.

The edible is poured into a rotating wheel facility to mimic the flow conditions of the plasma. Once the acceleration crossed a critical value, the mayonnaise starts to flow, enabling analysis of the transition between the elastic phase and the stable plastic phase in the fusion capsules.

The research published in Physical Review E confirms that increasing the initial perturbation wavelength decreases the required phase transition acceleration while increasing the maximum fully recoverable elastic strain. Finally, nondimensional parameters that involve the perturbation dimensions, as well as the mechanical properties of the material, are introduced to provide a generalized approach to the problem.

The resulting data provide insight into the conditions under which elastic recovery is possible, and how it could be maximized to delay or completely suppress instabilities. The goal is to accurately predict plasma capsule behavior and to engineer fuel systems with improved performance and durability.