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.
Flow Factors for Lubrication With Emulsions in Ironing
Contributed by the Tribology Division for publication in the ASME JOURNAL OF TRIBOLOGY. Manuscript received by the Tribology Division November 9, 1999; revised manuscript received April 17, 2000. Associate Editor: L. San Andre´s.
- Views Icon Views
- Share Icon Share
- Search Site
Schmid , S. R., and Zhou, J. (April 17, 2000). "Flow Factors for Lubrication With Emulsions in Ironing ." ASME. J. Tribol. April 2001; 123(2): 283–289. https://doi.org/10.1115/1.1310369
Download citation file: