  In this article, a novel method of increasing the dynamic Leidenfrost
temperature is proposed through the addition of both anionic (SDS) and cationic
(CTAB) surfactants to water droplets. We focus on understanding the
hydrodynamics and thermal aspects of droplet impact Leidenfrost behaviour of
surfactant solutions, and aim to delay the onset of the Leidenfrost regime. The
effects of Weber number (We), Ohnesorge number (Oh) and surfactant
concentration on dynamic Leidenfrost temperature were experimentally studied in
details, covering a wide gamut of governing parameters. At a fixed impact
velocity, increased with the increase of surfactant concentration. decreased
with increase of impact velocity for all solutions of surfactant droplets at a
fixed surfactant concentration. We proposed a scaling relationship for in terms
of We and Oh. At temperatures (~ 400oC) considerably higher than , droplets
exhibit trampoline like dynamics or central jet formation, associated with
fragmentation, depending upon the impact velocity. Finally, a regime map of the
different boiling regimes such as transition boiling, Leidenfrost effect,
trampolining and explosive behaviour is presented as function of impact We and
substrate temperature (Ts). The findings may hold strong implications in
thermal management systems operating at high temperatures
