Influence of Structural Features of Rotor-Disk Mixers on Dispersion Composition of Emulsions

Аннотация

The results of experimental studies of emulsification processes in rotor-disk mixers having various designs of the working units that allow control of size-wise disperse particle distribution are reported. It is shown that the size of disperse particles decreases with increase of the area of perforations in the working units of rotor-disk mixers and with installation of additional components (teeth). Thereupon, the power consumption increases because, with the experimental parameters (rotation frequency, flow rate, ratio of mixer components, etc.) remaining identical, the average size of disperse particles decreases and, consequently, the interface area increases.