• Title of article

    Characterization of spray formation from emulsions by pressure-swirl atomizers for spray drying Original Research Article

  • Author/Authors

    Andreas Tratnig، نويسنده , , Günter Brenn، نويسنده , , Thomas Strixner، نويسنده , , Peter Fankhauser ، نويسنده , , Nina Laubacher، نويسنده , , Michael Stranzinger، نويسنده ,

  • Issue Information
    روزنامه با شماره پیاپی سال 2009
  • Pages
    9
  • From page
    126
  • To page
    134
  • Abstract
    A study on the formation and characterization of sprays from emulsions by pressure-swirl atomizers is presented. In preliminary investigations, a rheological and tensiometric characterization of the investigated liquids was carried out. Tests of the suitability of phase-Doppler anemometry (PDA) for measuring sizes of drops of opaque liquids confirm that PDA is applicable. The first step towards the characterization of sprays from opaque liquids was the investigation of the discharge characteristics of the atomizers. A non-dimensional discharge correlation was developed, which is suitable for determining the second Newtonian plateau viscosity of the sprayed liquid. A second series of experiments revealed a correlation for the non-dimensional global Sauter mean drop diameter as a function of the operation parameters and liquid properties, which allows its prediction with good accuracy.
  • Keywords
    Emulsion sprays , Phase-Doppler anemometer , Discharge correlation , Drop size correlation , Pressure-swirl atomizer
  • Journal title
    Journal of Food Engineering
  • Serial Year
    2009
  • Journal title
    Journal of Food Engineering
  • Record number

    1168388