LAPSE:2023.0723v1
Published Article
LAPSE:2023.0723v1
Identification and Mapping of Three Distinct Breakup Morphologies in the Turbulent Inertial Regime of Emulsification—Effect of Weber Number and Viscosity Ratio
February 20, 2023
Abstract
Turbulent emulsification is an important unit operation in chemical engineering. Due to its high energy cost, there is substantial interest in increasing the fundamental understanding of drop breakup in these devices, e.g., for optimization. In this study, numerical breakup experiments are used to study turbulent fragmentation of viscous drops, under conditions similar to emulsification devices such as high-pressure homogenizers and rotor-stator mixers. The drop diameter was kept larger than the Kolmogorov length scale (i.e., turbulent inertial breakup). When varying the Weber number (We) and the disperse-to-continuous phase viscosity ratio in a range applicable to emulsification, three distinct breakup morphologies are identified: sheet breakup (large We and/or low viscosity ratio), thread breakup (intermediary We and viscosity ratio > 5), and bulb breakup (low We). The number and size of resulting fragments differ between these three morphologies. Moreover, results also confirm previous findings showing drops with different We differing in how they attenuate the surrounding turbulent flow. This can create ‘exclaves’ in the phase space, i.e., narrow We-intervals, where drops with lower We break and drops with higher We do not (due to the latter attenuating the surrounding turbulence stresses more).
Keywords
direct numerical simulation, drop breakup, emulsification, high-pressure homogenizer, rotor-stator mixer, turbulence
Suggested Citation
Håkansson A, Olad P, Innings F. Identification and Mapping of Three Distinct Breakup Morphologies in the Turbulent Inertial Regime of Emulsification—Effect of Weber Number and Viscosity Ratio. (2023). LAPSE:2023.0723v1
Author Affiliations
Håkansson A: Department of Food Technology, Engineering and Nutrition, Lund University, SE-221 00 Lund, Sweden [ORCID]
Olad P: Department of Food Technology, Engineering and Nutrition, Lund University, SE-221 00 Lund, Sweden [ORCID]
Innings F: Department of Food Technology, Engineering and Nutrition, Lund University, SE-221 00 Lund, Sweden; Tetra Pak Processing Systems AB, SE-223 55 Lund, Sweden
Journal Name
Processes
Volume
10
Issue
11
First Page
2204
Year
2022
Publication Date
2022-10-26
ISSN
2227-9717
Version Comments
Original Submission
Other Meta
PII: pr10112204, Publication Type: Journal Article
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LAPSE:2023.0723v1
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https://doi.org/10.3390/pr10112204
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Feb 20, 2023
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