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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2008

Autores

Isabel M. Afonso (Autor) FEUP; Paulo Cruz (Autor) FEUP; João M. Maia (Autor) FEUP; Luís F. Melo (Autor) FEUP

Revista

Título: Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C

Vol. 86 Nº 4

Páginas: 296-303

ISSN: 0960-3085

Editora: Institution of Chemical Engineers

Indexação

ISI Web of Knowledge - 8 Citações

ISI Web of Science

Scopus - 10 Citações

COMPENDEX

Classificação Científica

FOS: Ciências da engenharia e tecnologias > Outras ciências da engenharia e tecnologias

CORDIS: Ciências Tecnológicas

Outras Informações

ID Authenticus: P-003-TFC

DOI: 10.1016/j.fbp.2008.01.004

Abstract (EN): 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 8