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CFD simulation and ERT visualization of the displacement of yoghurt by water on industrial scale
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: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 80, nr 1, s. 166-175Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

The rinsing step, in which yoghurt is displaced by water, was monitored in a dairy plant using electrical resistance tomography (ERT), with a new hygienic design of the ERT sensors. The same displacement situation was simulated using computational fluid dynamics (CFD) and showed good agreement with the ERT measurements. CFD was also used to study how different properties, such as flow velocity, wall slip and the rheological properties of the yoghurt, could change the effectiveness of rinsing. © 2006 Elsevier Ltd. All rights reserved.

sted, utgiver, år, opplag, sider
2007. Vol. 80, nr 1, s. 166-175
Emneord [en]
Food Engineering
Emneord [sv]
Livsmedelsteknik
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-8886DOI: 10.1016/j.jfoodeng.2006.04.058OAI: oai:DiVA.org:ri-8886DiVA, id: diva2:966759
Tilgjengelig fra: 2016-09-08 Laget: 2016-09-08 Sist oppdatert: 2018-07-05bibliografisk kontrollert

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