Oil droplet breakup during pressure swirl atomization of food emulsions: Influence of atomization pressure and initial oil droplet size
Author:
Affiliation:
1. Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology Karlsruhe Germany
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13598
Reference27 articles.
1. Pressure‐swirl atomization of water‐in‐oil emulsions;Bolszo C. D.;Atomization and Sprays,2010
2. Effect of viscosity and surface tension on breakup and coalescence of bicomponent sprays
3. DISPERSION PHENOMENA IN HIGH VISCOSITY IMMISCIBLE FLUID SYSTEMS AND APPLICATION OF STATIC MIXERS AS DISPERSION DEVICES IN SUCH SYSTEMS
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