Experimental study of drop impacts and spreading on epicarps: Effect of fluid properties

Journal of Food Engineering

Volumn 109, Issue 3, 2012, Pages 430-437

  Andrade, R ^a,b   Skurtys, O ^c   Osorio, F ^b  

^a UNIVERSIDAD DE CÓRDOBA   (Colombia)

^b UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^c DEPARTAMENTO DE FÍSICA   (Chile)

Author keywords

Drop impact; Spray; Spread factor; Weber number

Indexed keywords

DROP IMPACT; DROP VELOCITY; EXPERIMENTAL DATA; EXPERIMENTAL STUDIES; FLUID PROPERTY; FOOD ENGINEERING; IMPACT DYNAMICS; LIQUID DROP; LIQUID DROP IMPACT; LOW-VISCOSITY LIQUIDS; MAXIMUM SPREAD; NEW MODEL; SOLID FOOD; SPRAY; SPRAY TECHNOLOGIES; SPREAD FACTORS; SURFACE TENSION EFFECTS; TEMPORAL EVOLUTION; VISCOUS FLUIDS; WATER-GLYCEROL MIXTURES; WEBER NUMBERS;

GLYCEROL; LIQUIDS; REYNOLDS NUMBER; SURFACE PROPERTIES; SURFACE TENSION; VISCOSITY OF LIQUIDS;

DROPS;

BRASSICA OLERACEA VAR. CAPITATA;

EID: 83955162222     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.10.038     Document Type: Article

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