ArticleFoods (Basel, Switzerland)2025
Impact Dynamics and Freezing Performance of Porcine Bile Droplets on Horizontal Cold Substrates: Towards Advanced and Sustainable Food Processing.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
With the development of the agro-processing industry, the efficient cryogenic treatment and resource utilization of porcine bile-a high-value byproduct-has received increasing attention. This study investigates the dynamic behaviour and freezing characteristics of porcine bile droplets upon impact on cold substrates under varying conditions of surface temperature (-10 °C to -20 °C) and impact velocity (0.18-0.59 m/s). The effects of droplet size, dimensionless numbers (Weber, Reynolds, Bond, Ohnesorge, and Prandtl), and thermal gradients were systematically analyzed. A thermoelectric cooling substrate combined with high-speed imaging was used to quantitatively characterize the spreading ratio, retraction ratio, and freezing time of droplets. The results show that the maximum spreading ratio increases with higher impact velocity but decreases with lower substrate temperature. Lower substrate temperatures significantly shorten the freezing time, with a maximum reduction of up to 45%, particularly for smaller droplets. Droplets with high Weber numbers (
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