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Scale-down failed: dissimilarities between high-pressure-homogenizers of different scales due to failed mechanistic matching
Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).ORCID-id: 0000-0002-0002-661X
2017 (engelsk)Inngår i: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 195, s. 31-39Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

The high-pressure homogenizer (HPH) is used extensively in the processing of non-solid foods. Food researchers and producers use HPHs of different scales, from laboratory-scale (∼10 L/h) to the largest production-scale machines (∼50 000 L/h). Hence, the process design and interpretation of academic findings regarding industrial condition requires an understanding of differences between scales. This contribution uses theoretical calculations to compare the hydrodynamics of the different scales and interpret differences in the mechanism of drop-breakup.

Results indicate substantial differences between HPHs of different scales. The laboratory-scale HPH operates in the laminar regime whereas the production-scale is in the fully turbulent regime. The smaller scale machines are also less prone to cavitation and differ in their pressure profiles. This suggest that the HPHs of different scales should be seen as principally different emulsification processes. Conclusions on the effect or functionality of a HPH can therefore not readily be translate between scales.

sted, utgiver, år, opplag, sider
2017. Vol. 195, s. 31-39
Emneord [en]
High-pressure homogenization;Scale-up; Emulsification; Fluid dynamics; Fragmentation
HSV kategori
Identifikatorer
URN: urn:nbn:se:hkr:diva-16114DOI: 10.1016/j.jfoodeng.2016.09.019ISI: 000389111100004OAI: oai:DiVA.org:hkr-16114DiVA, id: diva2:992191
Tilgjengelig fra: 2016-09-29 Laget: 2016-09-29 Sist oppdatert: 2017-11-21bibliografisk kontrollert

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