Thermal behaviour of stirred yoghurt during cooling in plate heat exchangers

Detalhes bibliográficos
Autor(a) principal: Fernandes, Carla S.
Data de Publicação: 2006
Outros Autores: Dias, Ricardo P., Nóbrega, João M., Afonso, Isabel M., Melo, Luis F., Maia, João M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/466
Resumo: In this study, CFD calculations were made in order to analyse the thermal behaviour of yoghurt in a plate heat exchanger, the yoghurt viscosity being described by a Herschel-Bulkley model. The influence of Reynolds number on local Nusselt numbers was analysed as well as the influence of entry effects on average Nusselt number. Numerical runs considering and discarding the influence of temperature on the viscosity were performed and the impact on average Nusselt numbers was analysed. Transversal variations of viscosity were studied and thermal correlations including the ratio between bulk and wall viscosities are proposed. The obtained thermal correlations were compared with the experimental ones (described in the literature) and a very good agreement was found, mainly when considering the effect of temperature on viscosity. Simulations with a non-Newtonian fluid having lower Prandtl numbers than yoghurt were performed in order to analyse the influence of this variation on the Reynolds number exponent of the thermal correlation.
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spelling Thermal behaviour of stirred yoghurt during cooling in plate heat exchangersStirred yoghurtPlate heat exchangersLocal nusselt numbersComputational rheologyIn this study, CFD calculations were made in order to analyse the thermal behaviour of yoghurt in a plate heat exchanger, the yoghurt viscosity being described by a Herschel-Bulkley model. The influence of Reynolds number on local Nusselt numbers was analysed as well as the influence of entry effects on average Nusselt number. Numerical runs considering and discarding the influence of temperature on the viscosity were performed and the impact on average Nusselt numbers was analysed. Transversal variations of viscosity were studied and thermal correlations including the ratio between bulk and wall viscosities are proposed. The obtained thermal correlations were compared with the experimental ones (described in the literature) and a very good agreement was found, mainly when considering the effect of temperature on viscosity. Simulations with a non-Newtonian fluid having lower Prandtl numbers than yoghurt were performed in order to analyse the influence of this variation on the Reynolds number exponent of the thermal correlation.ElsevierBiblioteca Digital do IPBFernandes, Carla S.Dias, Ricardo P.Nóbrega, João M.Afonso, Isabel M.Melo, Luis F.Maia, João M.2008-02-08T10:45:10Z20062006-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/466engFernandes, Carla S.; Dias, Ricardo P.; Nóbrega, João M.; Afonso, Isabel M.; Melo, Luis F.; Maia, João M. (2006). Thermal behaviour of stirred yoghurt during cooling in plate heat exchangers. Journal of Food Engineering. ISSN 0260-8774. 76:3 p.433-4390260-877410.1016/j.jfoodeng.2005.05.043info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:03:24Zoai:bibliotecadigital.ipb.pt:10198/466Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T22:54:16.303090Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Thermal behaviour of stirred yoghurt during cooling in plate heat exchangers
title Thermal behaviour of stirred yoghurt during cooling in plate heat exchangers
spellingShingle Thermal behaviour of stirred yoghurt during cooling in plate heat exchangers
Fernandes, Carla S.
Stirred yoghurt
Plate heat exchangers
Local nusselt numbers
Computational rheology
title_short Thermal behaviour of stirred yoghurt during cooling in plate heat exchangers
title_full Thermal behaviour of stirred yoghurt during cooling in plate heat exchangers
title_fullStr Thermal behaviour of stirred yoghurt during cooling in plate heat exchangers
title_full_unstemmed Thermal behaviour of stirred yoghurt during cooling in plate heat exchangers
title_sort Thermal behaviour of stirred yoghurt during cooling in plate heat exchangers
author Fernandes, Carla S.
author_facet Fernandes, Carla S.
Dias, Ricardo P.
Nóbrega, João M.
Afonso, Isabel M.
Melo, Luis F.
Maia, João M.
author_role author
author2 Dias, Ricardo P.
Nóbrega, João M.
Afonso, Isabel M.
Melo, Luis F.
Maia, João M.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Fernandes, Carla S.
Dias, Ricardo P.
Nóbrega, João M.
Afonso, Isabel M.
Melo, Luis F.
Maia, João M.
dc.subject.por.fl_str_mv Stirred yoghurt
Plate heat exchangers
Local nusselt numbers
Computational rheology
topic Stirred yoghurt
Plate heat exchangers
Local nusselt numbers
Computational rheology
description In this study, CFD calculations were made in order to analyse the thermal behaviour of yoghurt in a plate heat exchanger, the yoghurt viscosity being described by a Herschel-Bulkley model. The influence of Reynolds number on local Nusselt numbers was analysed as well as the influence of entry effects on average Nusselt number. Numerical runs considering and discarding the influence of temperature on the viscosity were performed and the impact on average Nusselt numbers was analysed. Transversal variations of viscosity were studied and thermal correlations including the ratio between bulk and wall viscosities are proposed. The obtained thermal correlations were compared with the experimental ones (described in the literature) and a very good agreement was found, mainly when considering the effect of temperature on viscosity. Simulations with a non-Newtonian fluid having lower Prandtl numbers than yoghurt were performed in order to analyse the influence of this variation on the Reynolds number exponent of the thermal correlation.
publishDate 2006
dc.date.none.fl_str_mv 2006
2006-01-01T00:00:00Z
2008-02-08T10:45:10Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/466
url http://hdl.handle.net/10198/466
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Fernandes, Carla S.; Dias, Ricardo P.; Nóbrega, João M.; Afonso, Isabel M.; Melo, Luis F.; Maia, João M. (2006). Thermal behaviour of stirred yoghurt during cooling in plate heat exchangers. Journal of Food Engineering. ISSN 0260-8774. 76:3 p.433-439
0260-8774
10.1016/j.jfoodeng.2005.05.043
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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