Investigation of Oil Droplet Breakup during Atomization of Emulsions: Comparison of Pressure Swirl and Twin-Fluid Atomizers

Investigation of Oil Droplet Breakup during Atomization of Emulsions: Comparison of Pressure Swirl and Twin-Fluid Atomizers

The goal of this study was to investigate oil droplet breakup in food emulsions during atomization with pressure swirl (PS), internal mixing (IM), and external mixing (EM) twin-fluid atomizers. By this, new knowledge is provided that facilitates the design of atomization processes, taking into accou...

Full description

Bibliographic Details
Main Authors: Martha L. Taboada, Esteban Zapata, Heike P. Karbstein, Volker Gaukel
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Fluids
Subjects:
atomization
oil-in-water emulsion
oil droplet breakup
pressure swirl atomizer
twin-fluid atomizer
energy density
Online Access:https://www.mdpi.com/2311-5521/6/6/219

Similar Items

Similar Items