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

Journal of Food Engineering

Volumn 95, Issue 1, 2009, Pages 126-134

  Tratnig, Andreas ^a   Brenn, Günter ^a   Strixner, Thomas ^b   Fankhauser, Peter ^c   Laubacher, Nina ^c   Stranzinger, Michael ^c  

^a GRAZ UNIVERSITY OF TECHNOLOGY   (Austria)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^c NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Discharge correlation; Drop size correlation; Emulsion sprays; Phase Doppler anemometer; Pressure swirl atomizer

Indexed keywords

ANEMOMETERS; ATOMIZATION; ATOMIZERS; CHARACTERIZATION; DROPS; EMULSIFICATION;

DISCHARGE CHARACTERISTICS; DROP SIZE; LIQUID PROPERTIES; OPERATION PARAMETERS; PHASE DOPPLER ANEMOMETER; PHASE DOPPLER ANEMOMETRY; PRESSURE SWIRL ATOMIZERS; SPRAY FORMATION;

LIQUIDS;

EID: 67649198999     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.04.015     Document Type: Article

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