Viscosity ratio: A key factor for control of oil drop size distribution in effervescent atomization of oil-in-water emulsions

Journal of Food Engineering

Volumn 111, Issue 2, 2012, Pages 265-271

  Schröder, Jewe ^a   Kleinhans, Agnes ^a   Serfert, Yvonne ^b   Drusch, Stephan ^c   Schuchmann, Heike P ^a   Gaukel, Volker ^a  

^a KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

^b UNIVERSITY OF KIEL   (Germany)

^c BEUTH UNIVERSITY OF APPLIED SCIENCES   (Germany)

Author keywords

Drop breakup; Effervescent atomization; Elongational stress; Oil in water emulsion; Shear stress; Viscosity ratio

Indexed keywords

DISPERSE PHASE; DROP SIZE CHANGE; EFFERVESCENT ATOMIZATION; EFFICIENT CONTROL; EMULSIFICATION PROCESS; EMULSION STRUCTURES; HIGH VISCOSITIES; KEY FACTORS; NOZZLE GEOMETRIES; OIL DROPS; OIL-IN-WATER EMULSIONS; SPRAY CHARACTERISTICS; VISCOSITY RATIO; VISCOSITY RATIOS;

ATOMIZATION; DROP BREAKUP; EMULSIFICATION; EMULSIONS; SHEAR STRESS;

POLYMER BLENDS;

EID: 84859158575     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.02.023     Document Type: Article

References (34)

1. Armbruster, H. (1990). Untersuchungen zum kontinuierlichen Emulgierprozeß in Kolloidmühlen unter Berücksichtigung spezifischer Emulgatoreigenschaften und der Strömungsverhältnisse im Dispergierspalt, Universität Karlsruhe (TH), Karlsruhe, DE.
2. B.J. Bentley, and L.G. Leal An experimental investigation of drop deformation and breakup in steady two-dimensional linear flows Journal of Fluid Mechanic 167 1986 241 283 (Pubitemid 16603678)
3. C.D. Bolszo, A.A. Narvaez, V.G. McDonell, D. Dunn-Rankin, and W.A. Sirignano Pressure-swirl atomization of water-in-oil emulsions Atomization and Sprays 20 12 2010 1077 1099
4. Chawla, J. M. (1991). Device for atomizing liquid or for comminuting gas into small bubbles, US5045245 (A) (patent).
5. J.S. Chin, and A.H. Lefebvre A design procedure for effervescent atomizers Journal of Engineering for Gas Turbines and Power-Transactions of the ASME 117 2 1995 266 271
6. Drusch, S., Hamann, S., Berger, A., Serfert, Y., Schwarz, K., 2011. Surface accumulation of milk proteins and milk protein hydrolysates at the air-water interface on a time-scale relevant for spray-drying. Food Research International, doi: 10.1016/j.foodres.2011.04.037, in press.
7. B.F. Gibbs, S. Kermasha, I. Alli, and C.N. Mulligan Encapsulation in the food industry: a review International Journal of Food Sciences and Nutrition 50 3 1999 213 224 (Pubitemid 29261418)
8. H.P. Grace Dispersion phenomena in high-viscosity immiscible fluid systems and application of static mixers as dispersion devices in such systems Chemical Engineering Communications 14 3-6 1982 225 277
9. S. Guido Shear-induced droplet deformation: effects of confined geometry and viscoelasticity Current Opinion in Colloid and Interface Science 16 1 2011 61 70
10. S.M. Jafari, E. Assadpoor, Y.H. He, and B. Bhandari Encapsulation efficiency of food flavours and oils during spray drying Drying Technology 26 7 2008 816 835
11. K.M.B. Jansen, W.G.M. Agterof, and J. Mellema Droplet breakup in concentrated emulsions Journal of Rheology 45 1 2001 227 236 (Pubitemid 32871011)
12. J. Jedelsky, and M. Jicha Unsteadiness in effervescent sprays: a new evaluation method and the influence of operational conditions Atomization and Sprays 18 1 2008 49 83 (Pubitemid 350271245)
13. D. Konstantinov, R. Marsh, P. Bowen, and A. Crayford Effervescent atomization for industrial energy-technology review Atomization and Sprays 20 6 2010 525 552
14. A.H. Lefebvre Atomization and Sprays 1989 Hemisphere Publ New York, US
15. J. Legako, and N.T. Dunford Effect of spray nozzle design on fish oil-whey protein microcapsule properties Journal of Food Science 75 6 2010 E394 E400
16. A. Lif, and K. Holmberg Water-in-diesel emulsions and related systems Advances in Colloid and Interface Science 123-126 2006 231 239 (Pubitemid 44755050)
17. M.T. Lund, P.E. Sojka, A.H. Lefebvre, and P.G. Gosselin Effervescent atomization at low mass flow rates, Part 1: Influence of surface tension Atomization and Sprays 3 1 1993 77 89
18. A. Madene, M. Jacquot, J. Scher, and S. Desobry Flavor encapsulation and controlled release - a review International Journal of Food Science and Technology 41 1 2006 1 21
19. D.J. McClements, E.A. Decker, and J. Weiss Emulsion-based delivery systems for lipophilioc bioactive components Journal of Food Science 72 8 2007 R109 R124
20. A. Mescher, and P. Walzel Störeinfluss durch Schlieren bei der Tropfengrößenmessung an Zweistoffdüsen durch Laserbeugungsspektrometrie Chemie Ingenieur Technik 82 5 2010 717 722
21. G. Mie Beiträge zur Optik trüber Medien, speziell kolloidaler Metallösungen Annalen der Physik 4 25 1908 377 445
22. K.D. Qin, H. Tank, S. Wilson, B. Downer, and L. Liu Controlling droplet-size distribution using oil emulsions in agricultural sprays Atomization and Sprays 20 3 2010 227 239
23. S. Salomon, S. Somavarapu, S. Brocchini, and O. Alpar Particle engineering from emulsions by controlled spray drying Journal of Pharmacy and Pharmacology 57 2005 S56
24. F. Schmidt, and D. Mewes Zerstäuben von suspensionen - tropfengröße und -geschwindigkeit im spray eines innenmischenden zweistoffzerstäubers Chemie Ingenieur Technik 79 12 2007 2075 2082
25. J. Schröder, S. Kraus, B.B. Rocha, V. Gaukel, and H.P. Schuchmann Characterization of gelatinized corn starch suspensions and resulting drop size distributions after effervescent atomization Journal of Food Engineering 105 4 2011 656 662
26. Schröder, J., Lederer, M.-L., Gaukel, V., Schuchmann, H. P., 2011b. Effect of Atomizer Geometry and Rheological Properties on Effervescent Atomization of Aqueous Polyvinylpyrrolidone Solutions. In Proceedings of ILASS - Europe 2011, 24th Annual Conference on Liquid Atomization and Spray Systems, Estoril, PT.
27. Schröder, J., Schlender, M., Sojka, P.E., Gaukel, V., Schuchmann, H.P., 2010. Modeling of drop sizes from effervescent atomization of gelatinized starch suspensions. In Proceedings of ILASS - Europe 2010, 23rd Annual Conference on Liquid Atomization and Spray Systems, Brno, CZ.
28. J. Schröder, F. Werner, V. Gaukel, and H.P. Schuchmann Impact of effervescent atomization on oil drop size distribution of atomized oil-in-water emulsions Procedia Food Science 1 2011 138 144
29. Serfert, Y., Schröder, J., Mescher, A., Laackmann, F., Drusch, S., Schwarz, K., 2011. Characterization of spray-dried layer-by-layer emulsions. In Proceedings of ICEF 11 - International Congress on Engineering and Food, Athen, GR.
30. A. Soottitantawat, H. Yoshii, T. Furuta, M. Ohkawara, and P. Linko Microencapsulation by spray drying: influence of emulsion size on the retention of volatile compounds Journal of Food Science 68 7 2003 2256 2262 (Pubitemid 37171705)
31. S.D. Sovani, P.E. Sojka, and A.H. Lefebvre Effervescent atomization Progress in Energy and Combustion Science 27 4 2001 483 521
32. Y. Suzuki, T. Harada, H. Watanabe, M. Shoji, Y. Matsushita, H. Aoki, and T. Miura Visualization of aggregation process of dispersed water droplets and the effect of aggregation on secondary atomization of emulsified fuel droplets Proceedings of the Combustion Institute 33 2 2011 2063 2070
33. M.L. Vignolles, C. Lopez, M.N. Madec, J.J. Ehrhardt, S. Mejean, P. Schuck, and R. Jeantet Fat properties during homogenization, spray-drying, and storage affect the physical properties of dairy powders Journal of Dairy Science 92 1 2009 58 70
34. Westergaard, V., 2004. Milk Powder Technology: Evaporation and Spray Drying (5th ed.). Niro A/S, Kopenhagen, DK.