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Model ID: 1994

Droplet Breakup in a T-junction

Emulsions consist of small liquid droplets immersed in an immiscible liquid and widely occur in the production of food, cosmetics, fine chemicals, and pharmaceutical products. The quality of the product is typically dependent on the size of the droplets. Simulating these processes can help in optimizing these droplets as well as other process variables.

This model studies the volume mass fraction of the immersed fluid in an emulsion. From the results, the creation of the droplet is clearly seen. Factors such as fluid flow and additive chemicals can also be studied to see how they affect droplet size and formation.

FOOD ENGINEERING: Emulsions consist of small liquid droplets immersed in an immiscible liquid that widely occur in the production of food and pharmaceuticals. This shows an isosurface plot and boundary color plot of the volume fraction of one of the fluids, where the arrows indicate the direction of the flow.

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