Experimental study of drop impacts and spreading on epicarps: Effect of fluid properties
Experimental study of drop impacts and spreading on epicarps: Effect of fluid properties
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DOI：
10.1016/j.jfoodeng.2011.10.038
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发表时间：
2012-04-01
影响因子：
5.5
通讯作者：
Osorio, F.
中科院分区：
文献类型：
--
作者：
Andrade, R.;Skurtys, O.;Osorio, F.
液滴撞击固体食品的流体力学在食品工程中扮演着重要的角色，例如当使用喷雾技术来涂布涂层时。利用高速摄像机对香蕉和紫甘蓝果皮的跌落撞击行为进行了研究。通过改变喷射液滴的高度来控制液滴速度。韦伯数从100到800，而雷诺数从1000到12,500。研究了液滴粘度和表面张力对液滴冲击行为的影响，给出了液滴展开系数和拉平系数随时间的变化规律。结果表明，粘度和果皮表面性质对冲击动力学有很大影响。对于低粘度液滴(水和吐温20-水)，最大扩散系数用We(0.25+/-0.02)表示，而对于粘性流体(水-甘油混合物)，最大扩散系数用We(0.16+/-0.02)表示。最后，提出了一个比Roisman和Scheller模型更好地拟合实验数据的新模型。(C)2011爱思唯尔有限公司。保留所有权利。
The fluid mechanic of liquid drop impacts on solid food plays an important role in food engineering, e.g. when a spray technology is used to apply a coating. In the present work, drop impact behavior on banana and purple cabbage epicarps using high speed camera was studied. Drop velocity was controlled by modifying the height from which drop was ejected. Weber number varied from 100 to 800, whereas Reynolds number ranged from 1000 to 12,500. Liquid drop viscosity and surface tension effects on drop impact behavior were evaluated and temporal evolution of both spreading and flattening factors are presented. Results show that viscosity and epicarp surface properties had great influence on impact dynamics. For low viscosity liquid drops (water and Tween 20-water), the maximum spread factor, scaled with We(0.25+/-0.02), whereas for viscous fluid (water-glycerol mixture) it scaled with We(0.16+/-0.02). Finally, a new model was proposed to better fit the experimental data than the Roisman's and Scheller's models. (C) 2011 Elsevier Ltd. All rights reserved.