Energy efficient primary atomization of viscous food oils using an electrostatic method. (November 2018)

• Record Type: Journal Article
• Authors: Vesely, P.W.; Schick, R.J.; Shrimpton, J.S.; Mashayek, F.
• Is Part Of: Journal of food engineering. Volume 237(2018)
• Page Start: 27
• Page End: 32
• Publication Date: 2018-11
• Subjects: Electrohydrodynamics -- Electrostatic atomization -- Soybean oil; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2018.05.005
• Languages: English
• ISSNs: 0260-8774

Abstract

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 ≈ 0.1 W 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 μ m and liquid injection velocities of 10 m/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.