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

• Type: Article in International Scientific Journal
• Date: 2008

Authors

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

Journal

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

Vol. 86 No. 4

Pages: 296-303

ISSN: 0960-3085

Publisher: Institution of Chemical Engineers

Indexing

ISI Web of Knowledge - 8 Citations

ISI Web of Science

Scopus - 10 Citations

COMPENDEX

Scientific classification

FOS: Engineering and technology > Other engineering and technologies

CORDIS: Technological sciences

Other information

Authenticus ID: 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8