Oil-in-water emulsions are widely used as lubricants/coolants in the ironing of beverage and food containers. This paper investigates this system, where the two phased flow problem presented by the emulsion is modeled using the Dynamic Concentration Theory of Wilson et al. (1994) developed for rolling. An important part of such a model is the development of flow correction factors needed to model the interactions of oil and water. Flow factors suitable for ironing emulsions are developed computationally and take two forms, namely that for large oil droplets that are entrained as cylinders and that for small droplets entrained as hemispheres. The Dynamic Concentration Theory framework is developed for ironing emulsions using these new flow factors.

Issue Section:
Technical Papers
Keywords:
fluid dynamics, mechanical contact, tribology, lubrication, microemulsions, food processing industry, rolling friction, surfactants, viscosity, Ironing, Emulsions, Lubrication
Topics:
Drops, Emulsions, Flow (Dynamics), Lubrication, Water, Cylinders
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