Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 10 3 2023 04 21 Experimental investigation of droplet rising behavior of edible olive and canola oils in the presence of a food stabilizer Experimental investigation of droplet rising behavior of edible olive and canola oils in the presence of a food stabilizer 267 279 1314 10.22104/ift.2023.6250.2140 FA Fatemeh Takhtaei Department of Chemical Engineering, Jundi-Shapur University of Technology, Dezful, Iran Habib Abbasi Department of Chemical Engineering, Jundi-Shapur University of Technology, Dezful, Khuzestan, Iran 0000-0001-7722-6794 Ana Abiri Department of Chemical Engineering, Jundi-Shapur University of Technology, Dezful, Iran Mojtaba Shafiei Department of Chemical Engineering, Jundi-Shapur University of Technology, Dezful, Iran Safoora Karimi Department of Chemical Engineering, Jundi-Shapur University of Technology, Dezful, Iran Journal Article 2023 05 06 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. 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. https://jift.irost.ir/article_1314_50905d7b2216bfeccb5b41016357176b.pdf