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Rotor-stator mixers: from batch to continuous Mode of Operation—a review
Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Lund University.ORCID-id: 0000-0002-0002-661X
2018 (engelsk)Inngår i: Processes, ISSN 2227-9717, Vol. 6, nr 32Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Although continuous production processes are often desired, many processing industriesstill work in batch mode due to technical limitations. Transitioning to continuous production requires an in-depth understanding of how each unit operation is affected by the shift. This contribution reviews the scientific understanding of similarities and differences between emulsification in turbulent rotor-stator mixers (also known as high-speed mixers) operated in batch and continuous mode. Rotor-stator mixers are found in many chemical processing industries, and are considered the standard tool for mixing and emulsification of high viscosity products. Since the same rotor-stator heads are often used in both modes of operation, it is sometimes assumed that transitioning from batch to continuous rotor-stator mixers is straight-forward. However, this is not always the case, as has been shown in comparative experimental studies. This review summarizes and critically compares the current understanding of differences between these two operating modes, focusing on shaft power draw, pumping power, efficiency in producing a narrow region of high intensity turbulence, and implications for product quality differences when transitioning from batch to continuousrotor-stator mixers.

sted, utgiver, år, opplag, sider
2018. Vol. 6, nr 32
Emneord [en]
Rotor-stator mixer; high shear mixer; inline; batch; continuous; emulsification; mixing
HSV kategori
Identifikatorer
URN: urn:nbn:se:hkr:diva-17956DOI: 10.3390/pr6040032ISI: 000435183300007OAI: oai:DiVA.org:hkr-17956DiVA, id: diva2:1196510
Tilgjengelig fra: 2018-04-10 Laget: 2018-04-10 Sist oppdatert: 2019-10-14bibliografisk kontrollert

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