A high-pressure homogenization emulsification model: improved emulsifier transport and hydrodynamic coupling

Andreas Håkansson, Fredrik Innings, Christian Trägårdh, Björn Bergenståhl

Research output: Contribution to journalArticlepeer-review

Abstract

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.

Original languageEnglish
Pages (from-to)44-53
Number of pages9
JournalChemical Engineering Science
Volume91
DOIs
Publication statusPublished - 2013
Externally publishedYes

Swedish Standard Keywords

  • Food Engineering (21101)

Keywords

  • Computational fluid dynamics
  • Emulsion
  • Homogenization
  • Hydrodynamics
  • Population balance
  • Turbulence

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