Abstract Food oil coating applications typically require spraying with relatively viscous liquids. Traditional spray methods can by inefficient, requiring a large amount of energy to produce a uniform coating and/or producing a significant degree of overspray. The electrostatic charge injection atomization technique is shown to be appropriate for these viscous and dielectric food oils, where an additional electrical power of ≈ 0.1 W is required. Electrical performance data and also spray imaging and quantitative drop size measurement using phase Doppler interferometry are presented for atomizer orifice diameters of 150 and 250 μ m and liquid injection velocities of 10 m/s. The typical average drop diameter is typically 70% of the orifice diameter. The results show the atomization performance is independent of liquid viscosity over a viscosity range of factor 50.

中文翻译：

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使用静电方法对粘性食用油进行高效节能的初级雾化

摘要 食品油涂层应用通常需要喷涂相对粘稠的液体。传统的喷涂方法效率低下，需要大量的能量来产生均匀的涂层和/或产生很大程度的过度喷涂。静电电荷注入雾化技术被证明适用于这些粘性和介电食用油，其中需要 ≈ 0.1 W 的额外电力。针对 150 和 250 μ m 的雾化器孔口直径和 10 m/s 的液体注入速度，提供了电性能数据以及使用相位多普勒干涉测量法的喷雾成像和定量液滴尺寸测量。典型的平均液滴直径通常是孔口直径的 70%。