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Theoretical and experimental analyses of drop deformation and break-up in a scale model of a high-pressure homogenizer

Innings, Fredrik LU ; Fuchs, Laszlo LU and Trägårdh, Christian LU (2011) In Journal of Food Engineering 103(1). p.21-28
Abstract
High-pressure homogenizers (HPHs) are used to create sub-micron emulsions in low-viscosity fluids. As the flow in a real HPH is very extreme, with gaps ranging from 10 to 100 pm and high velocities, it is almost impossible to visualize the drop break-up process. In this study a plastic scale model of a HPH was made, allowing the visualization of drop deformation and break-up. Great care was taken to keep the relevant dimensionless numbers constant during the scaling-up. The experimental data were interpreted in terms of theoretical drop break-up theory. It was found that both viscous and inviscid mechanisms can deform the drop. When a drop is exposed to a high-energy eddy, the deformation process proceeds rapidly. The deformed drop offers... (More)
High-pressure homogenizers (HPHs) are used to create sub-micron emulsions in low-viscosity fluids. As the flow in a real HPH is very extreme, with gaps ranging from 10 to 100 pm and high velocities, it is almost impossible to visualize the drop break-up process. In this study a plastic scale model of a HPH was made, allowing the visualization of drop deformation and break-up. Great care was taken to keep the relevant dimensionless numbers constant during the scaling-up. The experimental data were interpreted in terms of theoretical drop break-up theory. It was found that both viscous and inviscid mechanisms can deform the drop. When a drop is exposed to a high-energy eddy, the deformation process proceeds rapidly. The deformed drop offers very little resistance to the eddies surrounding it, and it is drawn out, coiled and finally broken up into smaller droplets of various sizes. (C) 2010 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Homogenizer, Emulsion, Drop, Turbulence, Visualization
in
Journal of Food Engineering
volume
103
issue
1
pages
21 - 28
publisher
Elsevier
external identifiers
  • wos:000285656100004
  • scopus:78649332688
ISSN
0260-8774
DOI
10.1016/j.jfoodeng.2010.09.016
language
English
LU publication?
yes
id
062f9493-b719-4c99-afb1-8de899c0b266 (old id 1791083)
date added to LUP
2011-03-03 14:47:59
date last changed
2017-09-03 04:01:13
@article{062f9493-b719-4c99-afb1-8de899c0b266,
  abstract     = {High-pressure homogenizers (HPHs) are used to create sub-micron emulsions in low-viscosity fluids. As the flow in a real HPH is very extreme, with gaps ranging from 10 to 100 pm and high velocities, it is almost impossible to visualize the drop break-up process. In this study a plastic scale model of a HPH was made, allowing the visualization of drop deformation and break-up. Great care was taken to keep the relevant dimensionless numbers constant during the scaling-up. The experimental data were interpreted in terms of theoretical drop break-up theory. It was found that both viscous and inviscid mechanisms can deform the drop. When a drop is exposed to a high-energy eddy, the deformation process proceeds rapidly. The deformed drop offers very little resistance to the eddies surrounding it, and it is drawn out, coiled and finally broken up into smaller droplets of various sizes. (C) 2010 Elsevier Ltd. All rights reserved.},
  author       = {Innings, Fredrik and Fuchs, Laszlo and Trägårdh, Christian},
  issn         = {0260-8774},
  keyword      = {Homogenizer,Emulsion,Drop,Turbulence,Visualization},
  language     = {eng},
  number       = {1},
  pages        = {21--28},
  publisher    = {Elsevier},
  series       = {Journal of Food Engineering},
  title        = {Theoretical and experimental analyses of drop deformation and break-up in a scale model of a high-pressure homogenizer},
  url          = {http://dx.doi.org/10.1016/j.jfoodeng.2010.09.016},
  volume       = {103},
  year         = {2011},
}