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Energy efficient primary atomization of viscous food oils using an electrostatic method

Energy efficient primary atomization of viscous food oils using an electrostatic method
Energy efficient primary atomization of viscous food oils using an electrostatic method
Food oil coating applications typically require spraying with relatively viscous liquids. Traditional spray methods can by inefficient, requiring a large amount of energy to produce a uniform coating and/or producing a significant degree of overspray. The electrostatic charge injection atomization technique is shown to be appropriate for these viscous and dielectric food oils, where an additional electrical power of 0.1W is required. Electrical performance data and also spray imaging and quantitative drop size measurement using phase Doppler interferometry are presented for atomizer orifice diameters of 150 and 250 μm and liquid injection velocities of 10m/s . The typical average drop diameter is typically 70% of the orifice diameter. The results show the atomization performance is independent of liquid viscosity over a viscosity range of factor 50.
0260-8774
27-32
Vesely, P W
ab3c5b1d-1ca7-48a9-aa95-8bc52c586532
Schick, R.J.
20d291fd-e8ff-46c0-bc1e-bb5e4198147c
Shrimpton, J.S.
9cf82d2e-2f00-4ddf-bd19-9aff443784af
Mashayek, F.
67e1f75e-46b2-4662-bf5e-3ad47858f43e
Vesely, P W
ab3c5b1d-1ca7-48a9-aa95-8bc52c586532
Schick, R.J.
20d291fd-e8ff-46c0-bc1e-bb5e4198147c
Shrimpton, J.S.
9cf82d2e-2f00-4ddf-bd19-9aff443784af
Mashayek, F.
67e1f75e-46b2-4662-bf5e-3ad47858f43e

Vesely, P W, Schick, R.J., Shrimpton, J.S. and Mashayek, F. (2018) Energy efficient primary atomization of viscous food oils using an electrostatic method. Journal of Food Engineering, 237, 27-32. (doi:10.1016/j.jfoodeng.2018.05.005).

Record type: Article

Abstract

Food oil coating applications typically require spraying with relatively viscous liquids. Traditional spray methods can by inefficient, requiring a large amount of energy to produce a uniform coating and/or producing a significant degree of overspray. The electrostatic charge injection atomization technique is shown to be appropriate for these viscous and dielectric food oils, where an additional electrical power of 0.1W is required. Electrical performance data and also spray imaging and quantitative drop size measurement using phase Doppler interferometry are presented for atomizer orifice diameters of 150 and 250 μm and liquid injection velocities of 10m/s . The typical average drop diameter is typically 70% of the orifice diameter. The results show the atomization performance is independent of liquid viscosity over a viscosity range of factor 50.

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Accepted/In Press date: 5 May 2018
e-pub ahead of print date: 9 May 2018
Published date: November 2018

Identifiers

Local EPrints ID: 421185
URI: http://eprints.soton.ac.uk/id/eprint/421185
ISSN: 0260-8774
PURE UUID: bb81316b-9d45-4af5-8637-a666ee7bd428

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Date deposited: 24 May 2018 16:30
Last modified: 26 Nov 2021 06:46

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Contributors

Author: P W Vesely
Author: R.J. Schick
Author: J.S. Shrimpton
Author: F. Mashayek

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