Changes in oil-in-water emulsion size distribution during the atomization step in spray-drying encapsulation
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- 作者：Marta Munoz-Ibaneza ; b ; Christiane Azagoha ; b ; Bipro Nath Dubeyd ; Elisabeth Dumoulina ; b ; Christelle Turchiulia ; b ; c ; christelle.turchiuli@agroparistech.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Atomization ; Emulsion ; Droplet breakup ; Encapsulation ; Microstructure
- 刊名：Journal of Food Engineering
- 出版年：2015
- 出版时间：December 2015
- 年：2015
- 卷：167
- 期：part_PB
- 页码：122-132
- 全文大小：966 K
文摘
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An approach to predict emulsion structure changes during atomization was proposed.
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Droplet breakup was dependent on continuous phase viscosity and atomization energy.
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Two breakup regimes during emulsion atomization were identified.
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Critical Capillary numbers were determined as transition points between regimes.