Investigation on the usage of effervescent atomization for spraying and spray drying of complex rheological food liquids and on the resulting particle and product properties

• Applicant: Professorin Dr.-Ing. Heike Karbstein
• Subject Area: Mechanical Process Engineering
• Term: from 2009 to 2015
• Project identifier: Deutsche Forschungsgemeinschaft (DFG) - Project number 122387630

Final Report Abstract

No abstract available

Publications

• (2013): Effervescent Atomization of Polyvinylpyrrolidone Solutions: Influence of Liquid Properties and Atomizer Geometry on Liquid Breakup and Spray Characteristics. Atomization and Sprays 23 (1), pp. 1–23
  Schröder, J.; Günther, A.; Wirth, K. E.; Schuchmann, H. P.; Gaukel, V.
  (See online at https://doi.org/10.1615/AtomizSpr.2013005849)
• (2015): Influence of feed viscosity on the two-phase flow inside the exit orifice of an effervescent atomizer and on resulting spray characteristics. In Food Research International
  Stähle, P.; Gaukel, V.; Schuchmann, H. P.
  (See online at https://doi.org/10.1016/j.foodres.2015.04.047)