Experimental investigation of droplet rising behavior of edible olive and canola oils in the presence of a food stabilizer

Document Type : Research Article

Authors

1 Department of Chemical Engineering, Jundi-Shapur University of Technology, Dezful, Iran

2 Department of Chemical Engineering, Jundi-Shapur University of Technology, Dezful, Khuzestan, Iran

Abstract

Today, with the dramatic increase in the use of food industries in daily life, investigating the hydrodynamic behavior of different types of oils in the presence of food stabilizers has become very important. In the present study, the behavior of two drops of olive oil and rapeseed oil in a still fluid containing Tween 80 surfactant was investigated in a laboratory. In order to inject an oil drop into the fluid, an injection needle with a diameter of 0.9 mm was used, and the equivalent diameter of the drop was about 4 mm. At first, the results and calculations were validated by measuring the movement speed of the droplet limit in pure water fluid, then the effect of stabilizer concentration on the drop equivalent diameter, its limit speed and the dependence of the drag coefficient on the Reynolds number in each of the oils were investigated separately. The results showed that the presence of surfactant does not have a significant effect on the equivalent diameter of the drop, and with the increase in surfactant concentration, the equivalent diameter remains constant at about 4 mm. Also, due to the fact that all concentrations are above the critical concentration of micelles, in the presence of surfactant, the rate did not change significantly. In addition, the results related to the dependence of the drag coefficient on the dimensionless Reynolds number were reported, which showed that as the Reynolds number increases, the drag coefficient decreases gradually. In general, it can be concluded that the concentration of surfactant and the type of oil do not determine the droplet size. Also, if there is a need to reduce the hydrodynamic resistance in similar systems, increasing the Reynolds number can be a suggested solution.

Graphical Abstract

Experimental investigation of droplet rising behavior of edible olive and canola oils in the presence of a food stabilizer

Highlights

  • Experimental investigation of the hydrodynamic behavior of an edible oil drop in a static fluid containing Tween 80
  • Comparison of the behavior of olive oil and canola oil in the same operational conditions
  • Investigating the effect of stabilizer concentration on the drop equivalent diameter
  • Examining the dependence of the drag coefficient on the Reynolds number in each of the oils

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 10, Issue 3
May 2023
Pages 267-279

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History

  • Receive Date: 06 May 2023
  • Revise Date: 08 September 2023
  • Accept Date: 10 September 2023

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