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Deformation and initial breakup morphology of viscous emulsion drops in isotropic homogeneous turbulence with relevance for emulsification devices
Lund Univ, Dept Food Technol Engn & Nutr, LTH, Lund, Sweden..
KTH, School of Engineering Sciences (SCI), Centres, Linné Flow Center, FLOW. KTH, School of Engineering Sciences (SCI), Engineering Mechanics, Fluid Mechanics and Engineering Acoustics. Norwegian Univ Sci & Technol NTNU, Dept Energy & Proc Engn, Trondheim, Norway..ORCID iD: 0000-0002-4346-4732
2022 (English)In: Chemical Engineering Science, ISSN 0009-2509, E-ISSN 1873-4405, Vol. 253, article id 117599Article in journal (Refereed) Published
Abstract [en]

This study uses numerical experiments to investigate initial breakup morphology for conditions similar to those experienced in an emulsification device (e.g., a high-pressure homogenizer) (Rek = 33, We = 1-30, mu D/mu C = 22, PD/PC = 0.9, D/ri = 22). Results show breakup consisting of two phases: and 'oscillatory phase' where the drops are periodically deforming and relaxing, followed by a 'critical deformation phase' where the drop deforms continuously until initial breakup. Large drops (We > 13) go directly to the breakup phase and are highly deformed in multiple direction before bursting. Smaller drops (3 < We < 5) are less likely to go directly to the critical deformation phase and more likely to never reach it before exiting the device. These drops break by the formation of a single filament, creating two large fragments and a number of smaller satellites. Several turbulent structures contribute to critical deformation.

Place, publisher, year, edition, pages
Elsevier BV , 2022. Vol. 253, article id 117599
Keywords [en]
Emulsification, DNS, Drop breakup, Fragmentation, Turbulence, High-pressure homogenizer
National Category
Other Social Sciences not elsewhere specified Applied Mechanics Circular Food Process Technologies Food Biotechnology
Identifiers
URN: urn:nbn:se:kth:diva-313055DOI: 10.1016/j.ces.2022.117599ISI: 000793216600005Scopus ID: 2-s2.0-85126456471OAI: oai:DiVA.org:kth-313055DiVA, id: diva2:1661961
Note

QC 20220530

Available from: 2022-05-30 Created: 2022-05-30 Last updated: 2025-05-05Bibliographically approved

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Brandt, Luca

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Linné Flow Center, FLOWFluid Mechanics and Engineering Acoustics
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Other Social Sciences not elsewhere specifiedApplied MechanicsCircular Food Process TechnologiesFood Biotechnology

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