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Droplet breakup in high-pressure homogenizers
Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.ORCID iD: 0000-0002-0002-661X
2015 (English)In: Engineering aspects of food emulsification and homogenization / [ed] Marilyn Rayner and Petr Dejmek, Boca Raton: Taylor & Francis Group, 2015, 125-148 p.Chapter in book (Other academic)
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.

Place, publisher, year, edition, pages
Boca Raton: Taylor & Francis Group, 2015. 125-148 p.
Series
Contemporary food engineering
National Category
Chemical Sciences
Identifiers
URN: urn:nbn:se:hkr:diva-14014Libris ID: 18039931ISBN: 978-1-4665-8043-5 (print)OAI: oai:DiVA.org:hkr-14014DiVA: diva2:819232
Available from: 2015-06-10 Created: 2015-06-09 Last updated: 2015-06-10Bibliographically approved

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CiteExportLink to record
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Citation style
  • apa
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