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A high-pressure homogenization emulsification model: improved emulsifier transport and hydrodynamic coupling
Lund University.ORCID iD: 0000-0002-0002-661X
Tetra Pak Processing Systems.
Lund University.
Lund University.
2013 (English)In: Chemical Engineering Science, ISSN 0009-2509, E-ISSN 1873-4405, Vol. 91, 44-53 p.Article in journal (Refereed) Published
Abstract [en]

The high-pressure homogenizer emulsification modelling framework by Håkansson et al. (2009a, Chemical Engineering Science 64, 2915–2925; 2009b. Food Hydrocolloids 23, 1177–1183), is further developed in this study. The model, including the simultaneous fragmentation of drops, coalescence of drops and kinetic adsorption of macromolecular emulsifiers, is improved with regard to two points. First, the transport of adsorbed emulsifier between drops of different sizes due to the fragmentation and coalescence of drops, is included using bivariate population balances. Second, the coupling of hydrodynamics to the emulsification model is improved using information from recent hydrodynamic investigations. The proposed framework is exemplified using a set of physically reasonable kernels and a production scale high-pressure homogenizer geometry, showing realistic emulsification results.

Place, publisher, year, edition, pages
2013. Vol. 91, 44-53 p.
Keyword [en]
Emulsion, Population balance, Homogenization, Hydrodynamics, Turbulence, Computational fluid dynamics
National Category
Food Engineering
Identifiers
URN: urn:nbn:se:hkr:diva-12397DOI: 10.1016/j.ces.2013.01.011ISI: 000315531000006OAI: oai:DiVA.org:hkr-12397DiVA: diva2:733613
Funder
Swedish Research Council
Available from: 2014-07-10 Created: 2014-07-10 Last updated: 2016-04-01Bibliographically approved

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