The browser you are using is not supported by this website. All versions of Internet Explorer are no longer supported, either by us or Microsoft (read more here: https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Please use a modern browser to fully experience our website, such as the newest versions of Edge, Chrome, Firefox or Safari etc.

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

På svenska

Author

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.

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2013

Language

English

Pages

44-53

Publication/Series

Chemical Engineering Science

Volume

91

Document type

Journal article

Publisher

Elsevier

Topic

  • Food Engineering

Keywords

  • Emulsion Population balance Homogenization Hydrodynamics Turbulence Computational fluid dynamics

Status

Published

ISBN/ISSN/Other

  • ISSN: 0009-2509