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Studying the effects of adsorption, recoalescence and fragmentation in a high pressure homogenizer using a dynamic simulation model

Håkansson, Andreas LU ; Trägårdh, Christian LU and Bergenståhl, Björn LU (2009) In Food Hydrocolloids 23(4). p.1177-1183
Abstract
The emulsification in a high pressure homogenizer was studied using a dynamic simulation model based

on the population balance equation. The model includes fragmentation, recoalescence and adsorption of

macromolecular emulsifier and uses a simple flow model in order to link the hydrodynamics in the

homogenizer to the three physical processes mentioned above.

A computer model offers an interesting opportunity to study the effect of model assumptions on the

overall outcome of the process. The computer model is also an interesting complement to experiments in

this case since internal measurements in the active region of homogenization are very hard to carry out,

due to small... (More)
The emulsification in a high pressure homogenizer was studied using a dynamic simulation model based

on the population balance equation. The model includes fragmentation, recoalescence and adsorption of

macromolecular emulsifier and uses a simple flow model in order to link the hydrodynamics in the

homogenizer to the three physical processes mentioned above.

A computer model offers an interesting opportunity to study the effect of model assumptions on the

overall outcome of the process. The computer model is also an interesting complement to experiments in

this case since internal measurements in the active region of homogenization are very hard to carry out,

due to small scales and high forces, and information on the spatial position of the different processes is of

great importance in design.

Based on a set of assumptions, mainly that the turbulent jet responsible for break-up can be described by

a one dimensional model and that the macromolecular emulsifiers hindrance of recoalescence can be

described by a wall like repulsion, it is shown that the active region of homogenization can be divided

into two zones; a narrow zone with fast fragmentation and nearly no recoalescence in the most intense

part of the region followed by a recoalescence zone as drop–drop interactions starts to dominate with

decreasing turbulence intensity. The effect of operating parameters is seen to be close to the ones found

from experiment.

The results are discussed in relation to a flow field obtained by a simplistic CFD and assumptions made

about hydrodynamics and emulsifier behavior. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
High pressure homogenization, Emulsification, Recoalescence, Fragmentation, Adsorption of emulsifiers, Population balance equation
in
Food Hydrocolloids
volume
23
issue
4
pages
1177 - 1183
publisher
Elsevier
external identifiers
  • wos:000262805200016
  • scopus:57749084381
ISSN
0268-005X
DOI
10.1016/j.foodhyd.2008.10.003
language
English
LU publication?
yes
id
d880c052-e8e8-467f-b202-06f79266ec48 (old id 1277606)
date added to LUP
2009-01-13 08:53:29
date last changed
2017-10-08 03:41:58
@article{d880c052-e8e8-467f-b202-06f79266ec48,
  abstract     = {The emulsification in a high pressure homogenizer was studied using a dynamic simulation model based<br/><br>
on the population balance equation. The model includes fragmentation, recoalescence and adsorption of<br/><br>
macromolecular emulsifier and uses a simple flow model in order to link the hydrodynamics in the<br/><br>
homogenizer to the three physical processes mentioned above.<br/><br>
A computer model offers an interesting opportunity to study the effect of model assumptions on the<br/><br>
overall outcome of the process. The computer model is also an interesting complement to experiments in<br/><br>
this case since internal measurements in the active region of homogenization are very hard to carry out,<br/><br>
due to small scales and high forces, and information on the spatial position of the different processes is of<br/><br>
great importance in design.<br/><br>
Based on a set of assumptions, mainly that the turbulent jet responsible for break-up can be described by<br/><br>
a one dimensional model and that the macromolecular emulsifiers hindrance of recoalescence can be<br/><br>
described by a wall like repulsion, it is shown that the active region of homogenization can be divided<br/><br>
into two zones; a narrow zone with fast fragmentation and nearly no recoalescence in the most intense<br/><br>
part of the region followed by a recoalescence zone as drop–drop interactions starts to dominate with<br/><br>
decreasing turbulence intensity. The effect of operating parameters is seen to be close to the ones found<br/><br>
from experiment.<br/><br>
The results are discussed in relation to a flow field obtained by a simplistic CFD and assumptions made<br/><br>
about hydrodynamics and emulsifier behavior.},
  author       = {Håkansson, Andreas and Trägårdh, Christian and Bergenståhl, Björn},
  issn         = {0268-005X},
  keyword      = {High pressure homogenization,Emulsification,Recoalescence,Fragmentation,Adsorption of emulsifiers,Population balance equation},
  language     = {eng},
  number       = {4},
  pages        = {1177--1183},
  publisher    = {Elsevier},
  series       = {Food Hydrocolloids},
  title        = {Studying the effects of adsorption, recoalescence and fragmentation in a high pressure homogenizer using a dynamic simulation model},
  url          = {http://dx.doi.org/10.1016/j.foodhyd.2008.10.003},
  volume       = {23},
  year         = {2009},
}