Droplet impact and spreading on lecithinated anhydrous milkfat surfaces

Werner, Stephen R.L.; Jones, Jim R.; Paterson, Anthony H.J.; Archer, Richard; Pearce, David

doi:10.1016/j.jfoodeng.2008.07.020

Cited by 9 publications

(5 citation statements)

References 19 publications

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“…Werner et al investigated drop impacts on anhydrous milk fat powders for air-suspension coating applications in the food industry [16][17][18]. They recognized the importance of drop impact behavior, in addition to the typically studied wettability, on the final granule attributes.…”

Section: Introductionmentioning

confidence: 99%

Granule formation mechanisms and morphology from single drop impact on powder beds

et al. 2011

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Section: Introductionmentioning

confidence: 99%

Granule formation mechanisms and morphology from single drop impact on powder beds

et al. 2011

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“…Finally, the coating formulation reaches an equilibrium shape at the end of the impact process (Relaxation phase). These four phases are characteristic of post-impact process of drops on solid surfaces, as several authors have reported for different impact surfaces (Andrade et al, 2012a;Aytouna, Bartolo, Wegdam, Bonn, & Rafaï, 2010;Rioboo, Marengo, & Tropea, 2002;Werner et al, 2007, Werner, Jones, Paterson, Archer, & Pearce, 2009). …”

Section: Dynamics Of Drop Impacts On Banana and Eggplant Epicarpsmentioning

confidence: 71%

Drop impact of gelatin coating formulated with cellulose nanofibers on banana and eggplant epicarps

Andrade

Skurtys

Osorio

2015

LWT - Food Science and Technology

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“…To minimize the influence of particle size differences on droplet behavior under different conditions, it is necessary to introduce a dimensionless parameter to describe the impact of dust surface differences on the bounce-height of droplets. This parameter is known as the maximum bounce-coefficient H, which is calculated using Equation (2). The H parameter provides a standardized way to compare and analyze the maximum bouncing height of droplets under different experimental conditions, despite the slight variations in droplet diameter.…”

Section: Maximum Bounce Heightmentioning

confidence: 99%

“…The common fields in daily production, such as water mist dust removal [1], food engineering [2], inkjet printing [3], pesticide spraying [4], and oil and energy transmission [5,6], all involve solid-liquid interface contact behavior issues. The behavior of solid-liquid contact is a complex process that depends on various physical and chemical properties such as the shape, material, and motion parameters of droplets and solid surfaces [7].…”

Section: Introductionmentioning

confidence: 99%

Study on Dynamic Contact Behavior of Multi-Component Droplet and Dust Surface

Guo,

Jin,

Yang

et al. 2023

Coatings

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The dynamic contact behavior between multi-component droplets and the surface of iron ore dust was taken as the research object, analysis of the maximum spreading coefficient, maximum acting diameter, maximum acting area, and maximum bouncing height of solid-liquid contact, from a microscopic perspective, using high-speed photography and image analysis and processing technology. The experimental results indicate that (1) with the particle size of dust particles decreases, the solid-liquid contact behavior sequentially manifests as spread immediately after broken, retraction, negative bounce, primary bounce, and secondary bounce. (2) When the surface tension of the droplets decreases from 55.5 to 34.8 mN/m, the maximum spreading diameter of the droplet has increased by 30% to 40%, the maximum bounce heights (coefficients) decreased by 100%, 57.14%, and 53.57%, respectively, the maximum spreading coefficient of the droplet exhibits no obvious pattern. (3) With decreasing droplet surface tension, the unidirectional acting diameter and the maximum acting area increase when the dust surface size is over 100 μm. When the surface particle size is less than 100 μm, there is no significant change in the unidirectional acting diameter and maximum acting area despite decreasing surface tension. Thus, droplet diffusion is mainly influenced by particle size. These findings contribute to enhancing the theory of water mist dust removal and improving dust removal efficiency.

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Droplet impact and spreading on lecithinated anhydrous milkfat surfaces

Cited by 9 publications

References 19 publications

Granule formation mechanisms and morphology from single drop impact on powder beds

Granule formation mechanisms and morphology from single drop impact on powder beds

Drop impact of gelatin coating formulated with cellulose nanofibers on banana and eggplant epicarps

Study on Dynamic Contact Behavior of Multi-Component Droplet and Dust Surface

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