| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277737 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
⺠Impact of effervescent atomization on oil-in-water emulsions was investigated. ⺠Relevance of elongational stresses on drop breakup was proven. ⺠Viscosity ratio of disperse phase to emulsion proved to be a key factor for drop breakup in atomization. ⺠A maximum breakup was found for a viscosity ratio between 0.5 and 1. ⺠Control of viscosity ratio allows for efficient control of drop breakup.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Jewe Schröder, Agnes Kleinhans, Yvonne Serfert, Stephan Drusch, Heike P. Schuchmann, Volker Gaukel,