Process fundamentals of membrane emulsification: Simulation with CFD

被引:88
作者
Abrahamse, AJ
van der Padt, A
Boom, RM
de Heij, WBC
机构
[1] Univ Wageningen & Res Ctr, Food & Bioproc Engn Grp, NL-6700 EV Wageningen, Netherlands
[2] ATO, Preservat Technol & Food Safety, NL-6700 AA Wageningen, Netherlands
关键词
D O I
10.1002/aic.690470606
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
Membrane emulsification is a process in which a to-be-dispersed phase is pressed through a membrane; the droplets formed are carried away with the continuous phase. To design a suitable membrane setup, more insight into the formation of the droplets at tile membrane surface is needed. Therefore, the formation of one droplet from a cylindrical pore was calculated using computational fluid dynamics. From the resulting droplet diameter (33 mum; pore diameter; 5 mum) and the calculated droplet shape, the maximum membrane porosity was calculated to be 1.5%, to prevent coalescence of droplets gi owing on neighboring pores. Due to the deformation of the droplet and the formation of the neck, the pressure drop over the pore and the velocity of oil in the pore varied in time. During necking, the velocity in the pore den-eased sharply. After detachment of the first droplet, no satellite droplets were formed, but a small oil volume remained attached at the pore, forming a new droplet.
引用
收藏
页码:1285 / 1291
页数:7
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