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a b s t r a c tThe single droplet freezing apparatus described by Pore et al. (2009), which allows crystallisation to be monitored in situ by X-ray diffraction, was modified to allow rapid switching of coolant gas and monitoring by video microscopy. The apparatus was used to study drops of cocoa butter undergoing simulated spray freezing at high cooling rates, e.g. 130 K/min. The transformation of an Ivory Coast cocoa butter to the Form V polymorph was significantly faster in drops ($40 h) than in static bulk samples (10 days) crystallised under isothermal conditions. Phase transformation was observed from Forms I/ II ? III ? IV ? melt ? V, with Form V crystallising directly from the melt at 28.6°C. Numerical simulations of the temperature evolution within the droplet established that the drops are not isothermal, explaining why nucleation was initially observed in the lower (upstream) part of the droplet.

 98 Helical mixer designs were screened using STAR-CCM+ and HEEDS package  Experimental validation was performed using ERT and torque measurements  Statistical analysis revealed key design features affecting mixer performance

Dynamic Gauging of Soft Fouling Layers on Solid and Porous SurfacesThe experimental determination of characteristic parameters of soft coatings such as biofilms and protein deposits is essential for the study of biotechnological and chemical engineering problems. The technique of fluid dynamic gauging allows the thickness and strength of soft fouling layers to be measured in situ and in real-time under different flow conditions. It is possible to monitor the thickness and strength of biofilms and protein deposits. Different operating modes and nozzle designs allow deposit specific investigations. This paper reports some recent developments of the technique.

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