Mariola Camacho-Lie
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Mariola Camacho-Lie has a total of 6 co-authors. Here are the top co-authors by number of shared publications:
Adriana Palacios
1 shared publicationAndrea Selene López-Díaz
Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional unidad Oaxaca, Oaxaca, Mexico
1 shared publication- Aurelio López-Malo
Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Mexico
1 shared publication - Nelly Ramírez-Corona
Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, ExHda Santa Catarina Mártir s/n, San Andrés Cholula, Puebla 72810, México
1 shared publication Oscar Antonio-Gutiérrez
Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional unidad Oaxaca, Oaxaca, Mexico
1 shared publicationRodrigo Alberto Hernández-Ochoa
1 shared publication
Latest Publications
- 7 September 2024
- Published by Elsevier in Education for Chemical Engineers
- Vol. 49, 35-54
Development of basic thermodynamics workshops integrating a cubic equations of state simulator and MATLAB Grader courses
- 7 September 2024
- Published by Elsevier in Education for Chemical Engineers
- Vol. 49, 35-54
Development of basic thermodynamics workshops integrating a cubic equations of state simulator and MATLAB Grader courses
- Open Access
- 7 December 2023
- Published by Springer Nature in Discover Food
- Vol. 3 (1) , 1-25
Factors influencing droplet size in pneumatic and ultrasonic atomization and its application in food processing
Droplet size has significant scientific and industrial relevance in the effectiveness of atomization for several applications in the chemical, pharmaceutical, and food industries. This technology is widely employed in the food industry for processes such as spray drying, microencapsulation, edible coatings, and food disinfection, among others. This work comprehensively reviews the effect of liquid properties and equipment operating factors influencing droplet size in pneumatic and ultrasonic atomization. The discussion on the atomization theories includes the different models for estimating droplet size as a function of selected variables for both processes. The different model approaches are reviewed, focusing on their advantages, disadvantages, applications, and limitations. Furthermore, selected models were employed to carry out different sensitivity analyses showing the effect of variables related to the liquid properties, the type and characteristics of the atomizers, and the operating conditions, allowing the reader to appreciate the most critical factors in both atomization systems.
- 7 December 2023
- Published by Springer Nature in Discover Food
- Vol. 3 (1) , 1-25
Open AccessFactors influencing droplet size in pneumatic and ultrasonic atomization and its application in food processing
Droplet size has significant scientific and industrial relevance in the effectiveness of atomization for several applications in the chemical, pharmaceutical, and food industries. This technology is widely employed in the food industry for processes such as spray drying, microencapsulation, edible coatings, and food disinfection, among others. This work comprehensively reviews the effect of liquid properties and equipment operating factors influencing droplet size in pneumatic and ultrasonic atomization. The discussion on the atomization theories includes the different models for estimating droplet size as a function of selected variables for both processes. The different model approaches are reviewed, focusing on their advantages, disadvantages, applications, and limitations. Furthermore, selected models were employed to carry out different sensitivity analyses showing the effect of variables related to the liquid properties, the type and characteristics of the atomizers, and the operating conditions, allowing the reader to appreciate the most critical factors in both atomization systems.