A REVIEW: EFFECT OF PRESSURE ON HOMOGENIZATION

Year 2017, Volume: 35 Issue: 1, 1 - 22, 01.03.2017

Ah Pis Yong Md Aminul Islam Nurul Hasan

Abstract

This review discusses the studies on fluid dynamics passing through in a high-pressure homogenizer in a narrow gap. In industries, such as fine chemical, biotechnology, food and dairy industry, high-pressure homogenization is used to create a stable emulsion in sub-micron or nano drop size. During the homogenization process, high energy input with extreme shear force have to be applied to reduce the droplet sizes for rough or loosely texture emulsion from the smaller scale to a range of nano scale. This process will then can overcome the Laplace pressure. Laplace pressure is the difference in pressure in between the outside and inside of a curving surface. This pressure (100–500 MPa) will then be converted to dynamic energy, therefore prompting a separation of the coarse emulsion into a smaller droplet. Fluid dynamics involved through the homogenising valve is very complicated. In the homogenizer valve, flow conditions expose to intense changes of energy as the fluid goes to low pressure and high speed from high pressure and low speed. To understand these changes, a computational fluid dynamics (CFD) approach is needed. The objectives of this review are the investigation of a dynamic model for describing the dynamics of drop size distributions and the flow pattern in a high-pressure homogenizer. The effect of drop coalescence in droplets is not included because it relies upon the relative rates of drop collision and surfactant adsorption.

Keywords

High-pressure homogenizer, computational fluid dynamics, turbulence.

References

• [1] J.-W. Kim, D. Lee, H. C. Shum, and D. A. Weitz, “Colloid Surfactants for Emulsion Stabilization,” Advanced Materials, vol. 20, pp. 3239-3243, 2008.
• [2] J. Floury, J. Bellettre, J. Legrand, and A. Desrumaux, “Analysis of a new type of high pressure homogeniser. A study of the flow pattern,” Chemical Engineering Science, vol. 59, pp. 843-853, 2// 2004.
• [3] A. Håkansson, C. Trägårdh, and B. Bergenståhl, “Dynamic simulation of emulsion formation in a high pressure homogenizer,” Chemical Engineering Science, vol. 64, pp. 2915-2925, 6/15/ 2009.
• [4] S.-H. Lee, T. Lefèvre, M. Subirade, and P. Paquin, “Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion,” Food Chemistry, vol. 113, pp. 191-195, 3/1/ 2009.
• [5] S. Tcholakova, N. D. Denkov, I. B. Ivanov, and B. Campbell, “Coalescence stability of emulsions containing globular milk proteins,” Advances in Colloid and Interface Science, vol. 123–126, pp. 259-293, 11/16/ 2006.
• [6] N. B. Raikar, S. R. Bhatia, M. F. Malone, D. J. McClements, C. Almeida-Rivera, P. Bongers, et al., “Prediction of emulsion drop size distributions with population balance equation models of multiple drop breakage,” Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol. 361, pp. 96-108, 5/20/ 2010.
• [7] S. N. Maindarkar, N. B. Raikar, P. Bongers, and M. A. Henson, “Incorporating emulsion drop coalescence into population balance equation models of high pressure homogenization,” Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol. 396, pp. 63-73, 2/20/ 2012.
• [8] A. Clarke, T. Prescott, A. Khan, and A. G. Olabi, “Causes of breakage and disruption in a homogeniser,” Applied Energy, vol. 87, pp. 3680-3690, 12// 2010.
• [9] J. Floury, A. Desrumaux, M. A. V. Axelos, and J. Legrand, “Degradation of methylcellulose during ultra-high pressure homogenisation,” Food Hydrocolloids, vol. 16, pp. 47-53, 1// 2002.
• [10] Z. Chen, J. Prüss, and H.-J. Warnecke, “A population balance model for disperse systems: Drop size distribution in emulsion,” Chemical Engineering Science, vol. 53, pp. 1059-1066, 2/6/ 1998.
• [11] S. Brösel and H. Schubert, “Investigations on the role of surfactants in mechanical emulsification using a high-pressure homogenizer with an orifice valve,” Chemical Engineering and Processing: Process Intensification, vol. 38, pp. 533-540, 9// 1999.
• [12] F. Innings, L. Fuchs, and C. Trägårdh, “Theoretical and experimental analyses of drop deformation and break-up in a scale model of a high-pressure homogenizer,” Journal of Food Engineering, vol. 103, pp. 21-28, 3// 2011.
• [13] A. Håkansson, L. Fuchs, F. Innings, J. Revstedt, B. Bergenståhl, and C. Trägårdh, “Visual observations and acoustic measurements of cavitation in an experimental model of a high-pressure homogenizer,” Journal of Food Engineering, vol. 100, pp. 504-513, 10// 2010.
• [14] T. Tadros, P. Izquierdo, J. Esquena, and C. Solans, “Formation and stability of nano-emulsions,” Advances in Colloid and Interface Science, vol. 108–109, pp. 303-318, 5/20/ 2004.
• [15] F. A. Perrechil and R. L. Cunha, “Oil-in-water emulsions stabilized by sodium caseinate: Influence of pH, high-pressure homogenization and locust bean gum addition,” Journal of Food Engineering, vol. 97, pp. 441-448, 4// 2010.
• [16] M. B. Essam Hebishy, Buenaventura Guamis, Antonio-José Trujillo, “Stability of Sub-Micron Oil-in-Water Emulsions Produced by Ultra High Pressure Homogenization and Sodium Caseinate as Emulsifier,” Chemical Engineering transactions, vol. 32, pp. 1813-1818, 2013.
• [17] A. Håkansson, L. Fuchs, F. Innings, J. Revstedt, C. Trägårdh, and B. Bergenståhl, “Velocity Measurements of Turbulent Two-Phase Flow in a High-Pressure Homogenizer Model,” Chemical Engineering Communications, vol. 200, pp. 93-114, 2013/01/01 2012.
• [18] G. Narsimhan and P. Goel, “Drop Coalescence during Emulsion Formation in a High-Pressure Homogenizer for Tetradecane-in-Water Emulsion Stabilized by Sodium Dodecyl Sulfate,” Journal of Colloid and Interface Science, vol. 238, pp. 420-432, 6/15/ 2001.
• [19] R. C. Santana, F. A. Perrechil, and R. L. Cunha, “High- and Low-Energy Emulsifications for Food Applications: A Focus on Process Parameters,” Food Engineering Reviews, vol. 5, pp. 107-122, 2013/06/01 2013.
• [20] S. M. Jafari, E. Assadpoor, Y. He, and B. Bhandari, “Re-coalescence of emulsion droplets during high-energy emulsification,” Food Hydrocolloids, vol. 22, pp. 1191-1202, 10// 2008.
• [21] X. Wu Xue Wu, S. Zhang Shaoying Zhang, and B. Liu Bin Liu, “Study on the Dynamic Pressure Modeling of High-Pressure Jet Homogenization,” vol. 1, pp. 284-289, 06/05 2010.
• [22] A. Håkansson, F. Innings, C. Trägårdh, and B. Bergenståhl, “A high-pressure homogenization emulsification model—Improved emulsifier transport and hydrodynamic coupling,” Chemical Engineering Science, vol. 91, pp. 44-53, 3/22/ 2013.
• [23] A. Håkansson, L. Fuchs, F. Innings, J. Revstedt, C. Trägårdh, and B. Bergenståhl, “High resolution experimental measurement of turbulent flow field in a high pressure homogenizer model and its implications on turbulent drop fragmentation,” Chemical Engineering Science, vol. 66, pp. 1790-1801, 4/15/ 2011.
• [24] A. Håkansson, L. Fuchs, F. Innings, J. Revstedt, C. Trägårdh, and B. Bergenståhl, “On flow-fields in a high pressure homogenizer and its implication on drop fragmentation,” Procedia Food Science, vol. 1, pp. 1353-1358, // 2011.
• [25] P. Marie, J. M. Perrier-Cornet, and P. Gervais, “Influence of major parameters in emulsification mechanisms using a high-pressure jet,” Journal of Food Engineering, vol. 53, pp. 43-51, 6// 2002.
• [26] J. M. Perrier-Cornet, P. Marie, and P. Gervais, “Comparison of emulsification efficiency of protein-stabilized oil-in-water emulsions using jet, high pressure and colloid mill homogenization,” Journal of Food Engineering, vol. 66, pp. 211-217, 1// 2005.
• [27] H. Steiner, R. Teppner, G. Brenn, N. Vankova, S. Tcholakova, and N. Denkov, “Numerical simulation and experimental study of emulsification in a narrow-gap homogenizer,” Chemical Engineering Science, vol. 61, pp. 5841-5855, 9// 2006.
• [28] N. Vankova, S. Tcholakova, N. D. Denkov, I. B. Ivanov, V. D. Vulchev, and T. Danner, “Emulsification in turbulent flow: 1. Mean and maximum drop diameters in inertial and viscous regimes,” Journal of Colloid and Interface Science, vol. 312, pp. 363-380, 8/15/ 2007.
• [29] J. Floury, A. Desrumaux, and J. Lardières, “Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions,” Innovative Food Science & Emerging Technologies, vol. 1, pp. 127-134, 6/1/ 2000.
• [30] S. M. a. G. Narsimhan, “Coalescence of Protein-Stabilized Emulsions in a High-Pressure Homogenizer,” Journal of Colloid and Interface Science, vol. 192, pp. 1-15, 1997.
• [31] M. Cortés-Muñoz, D. Chevalier-Lucia, and E. Dumay, “Characteristics of submicron emulsions prepared by ultra-high pressure homogenisation: Effect of chilled or frozen storage,” Food hydrocolloids, vol. 23, pp. 640-654, 2009.
• [32] H.-J. Butt, K. Graf, and M. Kappl, Physics and chemistry of interfaces: John Wiley & Sons, 2006.
• [33] M. B. Schulz and R. Daniels, “Hydroxypropylmethylcellulose (HPMC) as emulsifier for submicron emulsions: influence of molecular weight and substitution type on the droplet size after high-pressure homogenization,” European Journal of Pharmaceutics and Biopharmaceutics, vol. 49, pp. 231-236, 2000.
• [34] F. Innings and C. Trägårdh, “Analysis of the flow field in a high-pressure homogenizer,” Experimental Thermal and Fluid Science, vol. 32, pp. 345-354, 11// 2007.
• [35] C. J. Fletcher, “Computational Fluid Dynamics: An Introduction,” in Computational Techniques for Fluid Dynamics 1, ed: Springer Berlin Heidelberg, 1998, pp. 1-16.
• [36] A. Håkansson, F. Innings, J. Revstedt, C. Trägårdh, and B. Bergenståhl, “Estimation of turbulent fragmenting forces in a high-pressure homogenizer from computational fluid dynamics,” Chemical Engineering Science, vol. 75, pp. 309-317, 6/18/ 2012.
• [37] A. R. Kleinig and A. P. J. Middelberg, “The correlation of cell disruption with homogenizer valve pressure gradient determined by computational fluid dynamics,” Chemical Engineering Science, vol. 51, pp. 5103-5110, 12// 1996.
• [38] A. R. Kleinig and A. P. J. Middelberg, “On the mechanism of microbial cell disruption in high-pressure homogenisation,” Chemical Engineering Science, vol. 53, pp. 891-898, 2/6/ 1998.
• [39] M. J. Stevenson and X. D. Chen, “Visualization of the flow patterns in a high-pressure homogenizing valve using a CFD package,” Journal of Food Engineering, vol. 33, pp. 151-165, 7// 1997.
• [40] J. Miller, M. Rogowski, and W. Kelly, “Using a CFD Model To Understand the Fluid Dynamics Promoting E. coli Breakage in a High-Pressure Homogenizer,” Biotechnology Progress, vol. 18, pp. 1060-1067, 2002.
• [41] W. Kelly and K. Muske, “Optimal operation of high-pressure homogenization for intracellular product recovery,” Bioprocess and Biosystems Engineering, vol. 27, pp. 25-37, 2004/12/01 2004.
• [42] N. B. Raikar, S. R. Bhatia, M. F. Malone, and M. A. Henson, “Experimental studies and population balance equation models for breakage prediction of emulsion drop size distributions,” Chemical Engineering Science, vol. 64, pp. 2433-2447, 5/15/ 2009.
• [43] P. Casoli, A. Vacca, and G. L. Berta, “A numerical procedure for predicting the performance of high pressure homogenizing valves,” Simulation Modelling Practice and Theory, vol. 18, pp. 125-138, 2// 2010.
• [44] A. Håkansson, L. Fuchs, F. Innings, J. Revstedt, C. Trägårdh, and B. Bergenståhl, “Experimental validation of k–ε RANS-CFD on a high-pressure homogenizer valve,” Chemical Engineering Science, vol. 71, pp. 264-273, 3/26/ 2012.
• [45] J. Floury, J. Legrand, and A. Desrumaux, “Analysis of a new type of high pressure homogeniser. Part B. study of droplet break-up and recoalescence phenomena,” Chemical Engineering Science, vol. 59, pp. 1285-1294, 3// 2004.
• [46] S. Blonski, P. M. Korczyk, and T. A. Kowalewski, “Analysis of turbulence in a micro-channel emulsifier,” International Journal of Thermal Sciences, vol. 46, pp. 1126-1141, 2007.
• [47] A. Dubbelboer, J. Janssen, H. Hoogland, A. Mudaliar, S. Maindarkar, E. Zondervan, et al., “Population balances combined with Computational Fluid Dynamics: A modeling approach for dispersive mixing in a high pressure homogenizer,” Chemical Engineering Science, vol. 117, pp. 376-388, 2014.
• [48] S. N. Maindarkar, H. Hoogland, and M. A. Henson, “Achieving Target Emulsion Drop Size Distributions Using Population Balance Equation Models of High-Pressure Homogenization,” Industrial & Engineering Chemistry Research, vol. 54, pp. 10301-10310, 2015.
• [49] M. T. K. Kubo, P. E. Augusto, and M. Cristianini, “Effect of high pressure homogenization (HPH) on the physical stability of tomato juice,” Food research international, vol. 51, pp. 170-179, 2013.
• [50] J. Floury, A. Desrumaux, M. A. V. Axelos, and J. Legrand, “Effect of high pressure homogenisation on methylcellulose as food emulsifier,” Journal of Food Engineering, vol. 58, pp. 227-238, 7// 2003.
• [51] R. Santana, F. Perrechil, A. Sato, and R. Cunha, “Emulsifying properties of collagen fibers: Effect of pH, protein concentration and homogenization pressure,” Food Hydrocolloids, vol. 25, pp. 604-612, 2011.
• [52] R. de Castro Santana, A. C. K. Sato, and R. L. Da Cunha, “Emulsions stabilized by heat-treated collagen fibers,” Food hydrocolloids, vol. 26, pp. 73-81, 2012.
• [53] J. Floury, A. Desrumaux, M. A. Axelos, and J. Legrand, “Effect of high pressure homogenisation on methylcellulose as food emulsifier,” Journal of food engineering, vol. 58, pp. 227-238, 2003.
• [54] C. Qian and D. J. McClements, “Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: factors affecting particle size,” Food Hydrocolloids, vol. 25, pp. 1000-1008, 2011.
• [55] F. Perrechil and R. Cunha, “Oil-in-water emulsions stabilized by sodium caseinate: Influence of pH, high-pressure homogenization and locust bean gum addition,” Journal of Food Engineering, vol. 97, pp. 441-448, 2010.
• [56] I. N. Seekkuarachchi, K. Tanaka, and H. Kumazawa, “Formation and charaterization of submicrometer oil-in-water (O/W) emulsions, using high-energy emulsification,” Industrial & engineering chemistry research, vol. 45, pp. 372-390, 2006.
• [57] M. Biasutti, E. Venir, G. Marchesini, and N. Innocente, “Rheological properties of model dairy emulsions as affected by high pressure homogenization,” Innovative Food Science & Emerging Technologies, vol. 11, pp. 580-586, 2010.
• [58] A. Desrumaux and J. Marcand, “Formation of sunflower oil emulsions stabilized by whey proteins with high pressure homogenization (up to 350 MPa): effect of pressure on emulsion characteristics,” International journal of food science & technology, vol. 37, pp. 263-269, 2002.
• [59] K. Kuhn and R. Cunha, “Flaxseed oil–whey protein isolate emulsions: effect of high pressure homogenization,” Journal of Food Engineering, vol. 111, pp. 449-457, 2012.
• [60] L. Phipps, “The fragmentation of oil drops in emulsions by a high-pressure homogenizer,” Journal of Physics D: Applied Physics, vol. 8, p. 448, 1975.