Characterization of gelatinized corn starch suspensions and resulting drop size distributions after effervescent atomization

Physicochemical characteristics of mixed colloidal dispersions: Models for foods containing fat and starch

“…3b at a fixed shear rate (20 s À1 ). As expected, the shear viscosity increased with increasing starch content, which is in agreement with recent studies using starch suspensions (Schroder, Kraus, Rocha, Gaukel, & Schuchmann, 2011). It is notable that there was a relatively large increase in apparent viscosity with a relatively small increase in total starch content for the heated samples, with the viscosity increasing about a 100-fold from 3.5 to 6.5% starch (Fig.…”

Investigation of atomization concepts for large‐scale flame spray pyrolysis (FSP)

“…Due to this "shearing" the process of atomization becomes more inefficient. The relative span factor is in the range of 1-5, what is comparable with values found for other atomizers and not strongly affected by the air flow rate with exception of the nozzle with gas swirl angle 0° [23]. Especially for higher air flow rates the relative span factor increases and varies what is certainly provoked by the droplet recirculation and therefore consistent with worse spray quality compared to the nozzles with a gas swirl angle ≥5°.…”

Twin-fluid atomization of viscous liquids: The effect of atomizer construction on breakup process, spray stability and droplet size

“…It also helps in the spray drying of food (with suspensions of water and gelatinized native corn starch or native waxy corn starch, Schröder et al, 2011) and pharmaceutical and consumer products (PEO solutions (Broniarz-Press et al, 2010) such as water-oil emulsions (Broniarz-Press et al, 2009;Schröder et al, 2012), black liquor (Risberg and Marklund, 2009), and liquids for fluid catalytic cracking (Jolodar et al, 2005).…”