Simplified numerical simulation to obtain heat transfer correlations for stirred yoghurt in a plate heat exchanger

被引：10

作者：

Afonso, Isabel M. ^{[1
,2
]}

Cruz, Paulo ^{[1
]}

Maia, Joao M. ^{[3
]}

Melo, Luis F. ^{[1
]}

机构：

[1] Univ Porto, LEPAE, Fac Engn, P-4200465 Oporto, Portugal

[2] Inst Politecn Viana do Castelo, Escola Super Agr Ponte de Lima, P-4990760 Ponte do Lima, Portugal

[3] Univ Minho, IPC, Dept Engn Polimeros, P-4800058 Guimaraes, Portugal

来源：

FOOD AND BIOPRODUCTS PROCESSING | 2008年 / 86卷 / C4期

关键词：

Plate heat exchanger; Stirred yoghurt; Parallel plates geometry; Numerical simulation;

D O I：

10.1016/j.fbp.2008.01.004

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 [微生物学]; 0836 [生物工程]; 090102 [作物遗传育种]; 100705 [微生物与生化药学];

摘要：

In the present work a numerical investigation was conducted in order to obtain correlations for the determination of convective heat transfer coefficients of stirred yoghurt during the cooling stage in a plate heat exchanger, taking into account its rheological features. The main simplification in the simulation method was the assumption of bi-dimensional flow in a flat plate geometry. By combining the resulting theoretical equations for a flat geometry with the geometric parameters usually defined for corrugated parameters (aspect ratio, hydraulic diameter), correlations for the convective coefficients were obtained that compare well to the experimental ones. This simplified and much faster simulation methodology proved to be appropriate for highly viscous, low Reynolds number flow situations. (C) 2008 The Institution of Chemical Engineers. Published by Elsevier B.V All rights reserved.

引用

页码：296 / 303

页数：8

共 34 条

[1]

Rheological monitoring of structure evolution and development in stirred yoghurt [J].