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A high-pressure homogenization emulsification model—Improved emulsifier transport and hydrodynamic coupling

In English

Författare

Summary, in English

The high-pressure homogenizer emulsification modelling framework by Håkansson et al. (2009a,Chemical Engineering Science 64, 2915–2925; 2009b. Food Hydrocolloids 23, 1177–1183), is further developed in this study. The model, including the simultaneous fragmentation of drops, coalescence of drops and kinetic adsorption of macromolecular emulsifiers, is improved with regard to two points.First, the transport of adsorbed emulsifier between drops of different sizes due to the fragmentation and coalescence of drops, is included using bivariate population balances. Second, the coupling of hydrodynamics to the emulsification model is improved using information from recent hydrodynamic investigations. The proposed framework is exemplified using a set of physically reasonable kernels and a production scale high-pressure homogenizer geometry, showing realistic emulsification results.

Avdelning/ar

  • Department of Food Technology, Engineering and Nutrition

Publiceringsår

2013

Språk

Engelska

Sidor

44-53

Publikation/Tidskrift/Serie

Chemical Engineering Science

Volym

91

Dokumenttyp

Artikel i tidskrift

Förlag

Elsevier

Ämne

  • Food Engineering

Nyckelord

  • Emulsion Population balance Homogenization Hydrodynamics Turbulence Computational fluid dynamics

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 0009-2509