Investigation of Oil Droplet Breakup during Atomization of Emulsions: Comparison of Pressure Swirl and Twin-Fluid Atomizers
The goal of this study was to investigate oil droplet breakup in food emulsions during atomization with pressure swirl (PS), internal mixing (IM), and external mixing (EM) twin-fluid atomizers. By this, new knowledge is provided that facilitates the design of atomization processes, taking into accou...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-06-01
|
| Series: | Fluids |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5521/6/6/219 |