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Predicting the displacement of Yoghurt by water in a pipe using CFD
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID-id: 0000-0002-7856-2324
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID-id: 0000-0001-8038-1365
Vise andre og tillknytning
2007 (engelsk)Inngår i: Chemical Engineering & Technology, ISSN 0930-7516, E-ISSN 1521-4125, Vol. 30, nr 7, s. 844-853Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

A numerical scheme based on the volume of fluid (VOF) method for predicting the displacement of one liquid by another has been verified versus electrical resistance tomography (ERT) and ultrasonic velocity profile (UVP) measurements for the displacement of yoghurt by water. The scheme using the VOF method predicts the skewed phase distribution as measured using ERT and the global structure of the velocity profile as measured using UVP. The phase distribution using the VOF method was compared with the results using the species transport model which allows for mixing between the phases. The species transport model was found to be less suitable for predicting the displacement of yoghurt by water since the turbulence model was unable to accurately predict the turbulent viscosity in the mixing zone between yoghurt and water, which resulted in a too high rate of mixing. © 2007 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.

sted, utgiver, år, opplag, sider
2007. Vol. 30, nr 7, s. 844-853
Emneord [en]
Food Engineering
Emneord [sv]
Livsmedelsteknik
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-8454DOI: 10.1002/ceat.200600357OAI: oai:DiVA.org:ri-8454DiVA, id: diva2:966326
Tilgjengelig fra: 2016-09-08 Laget: 2016-09-08 Sist oppdatert: 2018-07-20bibliografisk kontrollert

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