Shear vs Brownian Gravity vs Brownian

FIGURE 7.9 Relative importance of the different collision mechanisms for typical food emulsions (Ap = 90 kg m-3, r = 1 |J,m, ^ = 0.1). (A) Shear-induced collisions become increasingly important as the shear rate is increased. (B) Gravitationally induced collisions become increasingly important as the ratio of droplet size increases.

FIGURE 7.9 Relative importance of the different collision mechanisms for typical food emulsions (Ap = 90 kg m-3, r = 1 |J,m, ^ = 0.1). (A) Shear-induced collisions become increasingly important as the shear rate is increased. (B) Gravitationally induced collisions become increasingly important as the ratio of droplet size increases.

emulsion droplets. For collisions induced by Brownian motion (Dukhin and Sjoblom 1996, Walstra 1996b):

dnB dt

4kTn2 Eb

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