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Orientador(es)
Resumo(s)
In the present work, simulations of stirred yoghurt processing in a plate heat exchanger were performed using computational fluid dynamics (CFD) calculations and the results compared with experimental data, showing a very good agreement.
A Herschel–Bulkley model for the viscosity and an Arrhenius-type term for the temperature dependence were used to model the
thermo-rheological behaviour of yoghurt. The heat exchanger used in this study operates in a parallel arrangement, thus simplifying
the problem to the construction of a single complete 3D channel.
After analysis of the velocity field and fanning friction factors, laminar flow was observed for all the operating conditions used and relations are proposed for the present heat exchanger between fanning factors and Reynolds number and between mean shear rate and mean velocity of yoghurt.
Descrição
Palavras-chave
Yoghurt Plate heat exchangers Flow and thermal distribution Computational fluid dynamics
Contexto Educativo
Citação
Fernandes, Carla S.; Dias, Ricardo P.; Nóbrega, João M.; Afonso, Isabel A.; Melo, Luis F.; Maia, João M. (2005). Simulation of stirred yoghurt processing in plate heat exchangers. Journal of Food Engineering. ISSN 0260-8774. 69:3 p.281-290
Editora
Elsevier