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Oil droplet breakup during pressure swirl atomization of food emulsions: Influence of atomization pressure and initial oil droplet size [in press]

Taboada, Martha L.; Schäfer, Ann-Christin; Karbstein, Heike P.; Gaukel, Volker

Abstract:
Atomization of emulsions with pressure swirl atomizers is a common task in food process engineering. Especially in spray drying processes for food materials like dairy products, it is the technology of choice. During atomization, emulsions are subjected to high stresses, which can lead to deformation and breakup of the dispersed droplets. In this study, the influence of atomization pressure (5–20 MPa) and initial oil droplet size (0.26, 3.1, and 20.8 μm) on the oil droplet breakup during atomization of food based oil‐in‐water emulsions with pressure swirl atomizers was investigated. It was shown that a significant oil droplet breakup takes place upon atomization. The size of oil droplets with an initial value of 3.1 and 20 μm was reduced up to 0.36 μm. No breakup of oil droplets with an initial value of 0.26 μm was observed. The breakup was highly dependent on the atomization pressure. The results were analyzed based on existing knowledge on droplet breakup in laminar flow. A concept to estimate capillary numbers during atomization was developed based on common models from different applications. The results of this study can be used to control the resulting oil droplet size after atomization with pressure swirl atomizers.
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Verlagsausgabe §
DOI: 10.5445/IR/1000127680
Veröffentlicht am 15.12.2020
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2020
Sprache Englisch
Identifikator ISSN: 0145-8876, 1745-4530
KITopen-ID: 1000127680
Erschienen in Journal of food process engineering
Verlag Wiley
Vorab online veröffentlicht am 18.11.2020
Nachgewiesen in Scopus
Web of Science
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