Please use this identifier to cite or link to this item:
|Title:||Simulation of stirred yoghurt processing in plate heat exchangers|
|Authors:||Fernandes, Carla S.|
Dias, Ricardo P.
Nóbrega, João M.
Afonso, Isabel A.
Melo, Luis F.
Maia, João M.
Plate heat exchangers
Flow and thermal distribution
Computational fluid dynamics
|Citation:||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|
|Abstract:||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.|
|Appears in Collections:||DEMAT - Artigos em Revistas Indexados ao ISI/Scopus|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.