Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
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
Show others and affiliations
2007 (English)In: Chemical Engineering & Technology, ISSN 0930-7516, E-ISSN 1521-4125, Vol. 30, no 7, p. 844-853Article in journal (Refereed) 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.

Place, publisher, year, edition, pages
2007. Vol. 30, no 7, p. 844-853
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8454DOI: 10.1002/ceat.200600357OAI: oai:DiVA.org:ri-8454DiVA, id: diva2:966326
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2018-07-20Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full texthttp://www.scopus.com/inward/record.url?eid=2-s2.0-34547120704&partnerID=40&md5=f2360f28336ac34e6531f3cafb7ace87

Authority records BETA

Wiklund, JohanÖstergren, Karin

Search in DiVA

By author/editor
Wiklund, JohanÖstergren, Karin
By organisation
SIK – Institutet för livsmedel och bioteknik
In the same journal
Chemical Engineering & Technology
Food Science

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 15 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.35.9