@article{scholars4074,
           title = {Study of primary atomisation phenomenon of modified starch solution stream at elevated temperature},
             doi = {10.1179/1432891714Z.000000000944},
          volume = {18},
            note = {cited By 1},
           pages = {S6--135-S6-139},
         journal = {Materials Research Innovations},
       publisher = {Maney Publishing},
            year = {2014},
        keywords = {Anemometers; Atomization; Biopolymers; Drop breakup; High speed cameras; Jets; Starch; Surface tension; Urea, Dynamic viscosities; Elevated temperature; Jet breakup; Modified starches; Phase Doppler anemometry; Sauter mean diameter (SMD); Solution temperature; Tapioca starch, Spray nozzles},
             url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-84918821310&doi=10.1179\%2f1432891714Z.000000000944&partnerID=40&md5=c45f2ea7a87586eeea154be5e0d011af},
        abstract = {The objective of the work was to study the primary atomisation phenomenon of the starch-urea-borate complex solutions at elevated temperature. Firstly, the dynamic viscosity and surface tension of the solutions were studied as a function of temperature and applied shear rate. Secondly, using a high-speed camera (Phantom v91) and phase Doppler anemometry, the jet breakup dynamics, Sauter mean diameter and droplet velocity vectors were studied. A shearthinning behaviour followed by shear thickening was observed for all solution compositions. The surface tension was decreased concomitantly with an increase in solution temperature. However, an increasing trend in a spray cone angle was noticed when solution temperature was elevated up to 80{\^A}oC. The phase Doppler anemometry studies revealed that at 80{\^A}oC solution temperature and 15 bar load pressure, the spray droplets start getting uniform sizes and move in random directions at 120 cm downstream of the nozzle exit. {\^A}{\copyright} W. S. Maney \&Son Ltd 2014.},
            issn = {14328917},
          author = {Naz, M. Y. and Sulaiman, S. A. and Ariwahjoedi, B. and Ku Shaari, K. Z.}
}