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: | Martha L. Taboada, Esteban Zapata, Heike P. Karbstein, Volker Gaukel |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-06-01
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Series: | Fluids |
Subjects: | |
Online Access: | https://www.mdpi.com/2311-5521/6/6/219 |
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