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Preiss FJ, Rütten E, Tröster A, Gräf V, Karbstein HP. Influence of the droplet trajectory on the resulting droplet deformation and droplet size distribution in high‐pressure homogenizer orifices. CAN J CHEM ENG 2022. [DOI: 10.1002/cjce.24363] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Felix Johannes Preiss
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology (KIT), Karlsruhe Germany
| | - Eva Rütten
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology (KIT), Karlsruhe Germany
| | - Alexander Tröster
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology (KIT), Karlsruhe Germany
| | - Volker Gräf
- Department of Food Technology and Bioprocess Engineering, Max Rubner‐Institut (MRI) Federal Research Institute of Nutrition and Food Karlsruhe Germany
| | - Heike Petra Karbstein
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology (KIT), Karlsruhe Germany
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Preiss FJ, Hetz M, Karbstein HP. Does Cavitation Affect Droplet Breakup in High‐Pressure Homogenization? Insights into Local Effects. CHEM-ING-TECH 2021. [DOI: 10.1002/cite.202100104] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Felix Johannes Preiss
- Karlsruhe Institute of Technology (KIT) Institute of Process Engineering in Life Sciences, Food Process Engineering Kaiserstraße 12 76131 Karlsruhe Germany
| | - Maximilian Hetz
- Karlsruhe Institute of Technology (KIT) Institute of Process Engineering in Life Sciences, Food Process Engineering Kaiserstraße 12 76131 Karlsruhe Germany
| | - Heike Petra Karbstein
- Karlsruhe Institute of Technology (KIT) Institute of Process Engineering in Life Sciences, Food Process Engineering Kaiserstraße 12 76131 Karlsruhe Germany
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Scaling of Droplet Breakup in High-Pressure Homogenizer Orifices. Part II: Visualization of the Turbulent Droplet Breakup. CHEMENGINEERING 2021. [DOI: 10.3390/chemengineering5020031] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Emulsion formation is of great interest in the chemical and food industry and droplet breakup is the key process. Droplet breakup in a quiet or laminar flow is well understood, however, actual industrial processes are always in the turbulent flow regime, leading to more complex droplet breakup phenomena. Since high resolution optical measurements on microscopic scales are extremely difficult to perform, many aspects of the turbulent droplet breakup are physically unclear. To overcome this problem, scaled experimental setups (with scaling factors of 5 and 50) are used in conjunction with an original scale setup for reference. In addition to the geometric scaling, other non-dimensional numbers such as the Reynolds number, the viscosity ratio and the density ratio were kept constant. The scaling allows observation of the phenomena on macroscopic scales, whereby the objective is to show that the scaling approach makes it possible to directly transfer the findings from the macro- to the micro-/original scale. In this paper, which follows Part I where the flow fields were compared and found to be similar, it is shown by breakup visualizations that the turbulent droplet breakup process is similar on all scales. This makes it possible to transfer the results of detailed parameter variations investigated on the macro scale to the micro scale. The evaluation and analysis of the results imply that the droplet breakup is triggered and strongly influenced by the intensity and scales of the turbulent flow motion.
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