Effects of the process parameters on the size distribution of taurine particles produced by nozzleless electrostatic atomization

Kikuchi, Kenta; Kadota, Kazunori; Tozuka, Yuichi; Shimosaka, Atsuko; Yoshida, Mikio; Shirakawa, Yoshiyuki

doi:10.1016/j.cep.2017.03.015

Cited by 5 publications

(8 citation statements)

References 33 publications

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“…Figure 3 shows snapshots of the electric field vector at the interface between soybean oil and the aqueous solution against the cross‐section of the Z ‐direction, as calculated using Poisson equations. As described above, the interelectrode distance was fixed 10 mm, because the high voltage will be necessary for generating the stable Taylor cones (Kikuchi et al, 2017). The roundness appeared to be increased as the distance from the needles increased.…”

Section: Resultsmentioning

confidence: 99%

“…Table 1 shows the simulation conditions solved by a Poisson equation. Here, we fixed the interelectrode distance of the distance between needle electrode and ring electrode at 10 mm (Kikuchi et al, 2017). The calculation area was 90 × 90 × 90 mm, and the coordinate origin was (0, 0, 0), as shown in Figure 1a.…”

Section: Methodsmentioning

confidence: 99%

“…Here, we fixed the interelectrode distance of the distance between needle electrode and ring electrode at 10 mm (Kikuchi et al, 2017).…”

Section: Calculation Of the Electric Field Strength On The Interface ...mentioning

confidence: 99%

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Development of a nozzleless electrostatic atomization equipment for the mass production of encapsulated oil powders in the liquid phase

Wakita

Kadota

Kawabata

et al. 2021

J Food Process Engineering

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As a simplistic concept, needle electrodes to generate atomization in the liquid phase were increased for forming multiple Taylor cones. Numerical simulations using a Poisson equation were performed to optimize the distance between the needle electrodes. The simulation results revealed that the distance between the needle electrodes affected the formation of the Taylor cone, and that the stabilization of the Taylor cone required a distance of over 30 mm between electrodes. The experimental results similarly showed the stabilization of Taylor cones by a distance of 30 mm between electrodes. Multiple Taylor cones stabilized via electrostatic atomization were applied to produce encapsulated oil powders. The increase in the number of electrodes enabled the mass production of encapsulated oil powders via nozzleless electrostatic atomization. This technology may allow the formation of oil powders with functional particles. Practical Applications Electrostatic atomization in the liquid phase is an attractive process for obtaining spherical particles; however, this technique affords a low level of production of the generated particles. The present study aimed to develop a device for the mass production of encapsulated oil powders using nozzleless electrostatic atomization. Numerical simulations were used to design the device for electrostatic atomization for mass production. Multiple Taylor cones may allow the mass production of encapsulated oil powders.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Development of a nozzleless electrostatic atomization equipment for the mass production of encapsulated oil powders in the liquid phase

Wakita

Kadota

Kawabata

et al. 2021

J Food Process Engineering

Self Cite

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“…The electric field strength increased with the distance between electrodes. We investigated the effect of the distance between electrodes on the Taylor cone angle using the water‐1‐decanol two‐phase system (Kikuchi et al., ). A high critical voltage and large distance between electrodes were required to generate an electrohydrodynamic convection, capable of destabilizing the liquid–liquid interface.…”

Section: Resultsmentioning

confidence: 99%

“…We investigated the effect of wall materials and the distance between electrodes on the oil content in powder, because the change in electrode distance affects the size of droplets. The formation of a Taylor cone is important for preparation of particles using the present nozzleless electrostatic atomization (Kikuchi et al., ). The droplet size was controlled by varying the angle of the Taylor cone through adjustment of the process parameters such as the interelectrode distance.…”

Section: Introductionmentioning

confidence: 99%

A Powderization Process for Encapsulating with Functional Biomaterials Using Nozzleless Electrostatic Atomization

Mori

Kadota

Shimosaka

et al. 2019

Journal of Food Science

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Powderization of oils has been used as a method to enhance the stability of polyunsaturated fatty acids. Previously, we successfully powderized soybean oil via nozzleless electrostatic atomization. The process of nozzleless electrostatic atomization process was applied to the one‐step process of encapsulating oil in wall materials. The encapsulation of oils in powder is dependent on the wall materials. The present study aimed to resolve the behavior of oil encapsulated in particles using a novel method of electrostatic atomization, and to investigate the effect of wall materials on the oil content in the encapsulated formulations. The size of particles surrounding oil was dependent on the type of wall materials used for encapsulation, and the oil content within the encapsulation decreased with increase in particle size. Furthermore, wall materials with higher hydrophobicity increased the oil content within the encapsulation, as more hydrophobic particles could absorb the oil more effectively. Practical Application Nozzleless electrostatic atomization is a new method for preparing encapsulation of oil using various wall materials.

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Factors influencing droplet size in pneumatic and ultrasonic atomization and its application in food processing

Camacho-Lie,

Antonio-Gutiérrez,

López-Díaz

et al. 2023

Discov Food

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Droplet size has significant scientific and industrial relevance in the effectiveness of atomization for several applications in the chemical, pharmaceutical, and food industries. This technology is widely employed in the food industry for processes such as spray drying, microencapsulation, edible coatings, and food disinfection, among others. This work comprehensively reviews the effect of liquid properties and equipment operating factors influencing droplet size in pneumatic and ultrasonic atomization. The discussion on the atomization theories includes the different models for estimating droplet size as a function of selected variables for both processes. The different model approaches are reviewed, focusing on their advantages, disadvantages, applications, and limitations. Furthermore, selected models were employed to carry out different sensitivity analyses showing the effect of variables related to the liquid properties, the type and characteristics of the atomizers, and the operating conditions, allowing the reader to appreciate the most critical factors in both atomization systems.

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Effects of the process parameters on the size distribution of taurine particles produced by nozzleless electrostatic atomization

Cited by 5 publications

References 33 publications

Development of a nozzleless electrostatic atomization equipment for the mass production of encapsulated oil powders in the liquid phase

Development of a nozzleless electrostatic atomization equipment for the mass production of encapsulated oil powders in the liquid phase

A Powderization Process for Encapsulating with Functional Biomaterials Using Nozzleless Electrostatic Atomization

Factors influencing droplet size in pneumatic and ultrasonic atomization and its application in food processing

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