Droplet breakup in high-pressure homogenizers

Andreas Håkansson

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    Sammanfattning

    In this chapter, a detailed review of the current understanding of the physical processes of droplet breakup in a high-pressure homogenizer (HPH) is presented, covering breakup mechanisms by laminar shear in the gap inlet and its boundary layers, by local turbulence in the gap exit jet, and by cavitation. Experimental evidence of the effetcts of homogenization pressure, Thoma number, dispersed and continuous phase viscosity, and dispersed phase volume fraction in relation to implications on dominant mechanisms of droplet breakup is also discussed.

    OriginalspråkEngelska
    Titel på gästpublikationEngineering aspects of food emulsification and homogenization
    RedaktörerMarilyn Rayner, Petr Dejmek
    UtgivningsortBoca Raton
    FörlagTaylor & Francis Group
    Sidor125-148
    Antal sidor23
    ISBN (tryckt)978-1-4665-8043-5
    StatusPublicerad - 2015

    Publikationsserier

    NamnContemporary food engineering

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