Affiliation:
1. Institute of Process Engineering in Life Sciences: Food Process Engineering, Karlsruhe Institute of Technology, Kaiserstraße 12, 76131 Karlsruhe, Germany
2. Danone Nutricia Research, Uppsalalaan 12, 3584 CT Utrecht, The Netherlands
Abstract
Spray drying of oil-in-water emulsions is a widespread encapsulation technique. The oil droplet size (ODS) significantly impacts encapsulation efficiency and other powder properties. The ODS is commonly set to a specific value during homogenization, assuming that it remains unchanged throughout the process, which is often inaccurate. This study investigated the impact of atomizer geometry and nozzle dimensions on oil droplet breakup during atomization using pressure-swirl atomizers. Subject of the investigation were nozzles that differ in the way the liquid is set in motion, as well as different inlet port and outlet orifice dimensions. The results indicate that nozzle inlet port area may have a significant impact on oil droplet breakup, with x90,3 values of the oil droplet size distribution decreasing from 5.29 to 2.30 µm with a decrease of the inlet area from 2.0 to 0.6 mm. Good scalability of the findings from pilot to industrial-scale was shown using larger nozzles. A simplified theoretical model, aiming to predict the ODS as a function of calculated shear rates, showed reasonable agreement to the experimental data for different atomization pressures with coefficients of determination of up to 0.99. However, it was not able to predict the impact of different nozzle dimensions, most likely due to changes in flow characteristics. These results suggest that the stress history of the oil droplets might have a larger influence than expected. Further studies will need to consider other zones of high stress in addition to the outlet orifice.
Funder
German Federal Ministry for Economic Affairs and Climate Action
Research Association of the German Food Industry
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