Modeling flow and heat transfer in a scraped surface heat exchanger during the production of sorbet

被引：20

作者：

Hernandez-Parra, Oscar Dario ^{[1
]}

Plana-Fattori, Artemio ^{[2
]}

Alvarez, Graciela ^{[1
]}

Ndoye, Fatou-Toutie ^{[1
]}

Benkhelifa, Hayat ^{[1
,2
]}

Flick, Denis ^{[1
,2
]}

机构：

[1] IRSTEA, UR Genie Proc Frigorif, F-92761 Antony, France

[2] Univ Paris Saclay, UMR Ingn Proc Aliments, AgroParisTech, INRA, F-91300 Massy, France

来源：

JOURNAL OF FOOD ENGINEERING | 2018年 / 221卷

关键词：

Scraped surface heat exchanger; Sorbet production; Sorbet rheology; Computational fluid dynamics; ICE-CREAM; NEWTONIAN FLUIDS; SHEAR RATE; CRYSTALLIZATION; CONSUMPTION; BEHAVIOR; PATTERN; VOTATOR; MRI;

D O I：

10.1016/j.jfoodeng.2017.09.027

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

A computational fluid dynamics model was implemented for studying the production of non-aerated sorbet in a scraped surface heat exchanger under different operating conditions. The coupled problem of fluid flow and heat transfer is solved by taking into account realistic values for the product physical properties as well as its complex rheology. The mathematical solution of the coupled problem represents a challenging task, among other reasons by the strong influence of temperature on product physical properties and rheology due to phase change. Fluid flow, heat transfer freezing and viscous dissipation phenomena are analyzed locally in the heat exchanger. The modeling approach is consistent, as indicated by comparisons between model predictions of the temperature profile along the heat exchanger and available experimental results. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：54 / 69

页数：16

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