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Droplet breakup in high-pressure homogenizers
Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen.ORCID-id: 0000-0002-0002-661X
2015 (engelsk)Inngår i: Engineering aspects of food emulsification and homogenization / [ed] Marilyn Rayner and Petr Dejmek, Boca Raton: Taylor & Francis Group, 2015, s. 125-148Kapittel i bok, del av antologi (Annet vitenskapelig)
Abstract [en]

In this chapter, a detailed review of the current understanding of the physical processes of droplet breakup in a high-pressure homogenizer (HPH) is presented, covering breakup mechanisms by laminar shear in the gap inlet and its boundary layers, by local turbulence in the gap exit jet, and by cavitation. Experimental evidence of the effetcts of homogenization pressure, Thoma number, dispersed and continuous phase viscosity, and dispersed phase volume fraction in relation to implications on dominant mechanisms of droplet breakup is also discussed.

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Boca Raton: Taylor & Francis Group, 2015. s. 125-148
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Contemporary food engineering
HSV kategori
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URN: urn:nbn:se:hkr:diva-14014Libris ID: 18039931ISBN: 978-1-4665-8043-5 (tryckt)OAI: oai:DiVA.org:hkr-14014DiVA, id: diva2:819232
Tilgjengelig fra: 2015-06-10 Laget: 2015-06-09 Sist oppdatert: 2015-06-10bibliografisk kontrollert

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