Characterization of Mixing in Food Extrusion and Emulsification Processes by Using CFD

M. Azad Emin (), Karsten Köhler (), Marc Schlender and Heike P. Schuchmann
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M. Azad Emin: Karlsruhe Institute of Technology, Institute of Food Process Engineering
Karsten Köhler: Karlsruhe Institute of Technology, Institute of Food Process Engineering
Marc Schlender: Karlsruhe Institute of Technology, Institute of Food Process Engineering
Heike P. Schuchmann: Karlsruhe Institute of Technology, Institute of Food Process Engineering

A chapter in High Performance Computing in Science and Engineering '10, 2011, pp 443-462 from Springer

Abstract: Abstract In this contribution, local flow of complex food matrices in an extrusion (i.e. twin screw extruder) and high-pressure homogenization processes (i.e. in micro-structured nozzles) were simulated by ANSYS POLYFLOW® and ANSYS FLUENT® respectively. In extrusion process, the efficiency of dispersive mixing of food-grade triglycerides of Newtonian behaviour in rheologically complex plasticized starch matrices was evaluated. Simulation results were validated quantitatively by experimental data. Furthermore, in order to understand the local mixing behaviour and its influence on the local temperature distribution within the homogenization nozzle, the flow conditions in the simultaneous Emulsification and Mixing (SEM)-nozzle were simulated by the average Navier-Stokes equations using the RNG-k-e turbulence model. Based on the results, the kinetics of the cooling effect, which can significantly reduce the coalescence of droplets, could be estimated.

Keywords: Simple Shear; Capillary Number; Droplet Size Distribution; Screw Speed; Extrusion Cooking (search for similar items in EconPapers)
Date: 2011
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Persistent link: https://EconPapers.repec.org/RePEc:spr:sprchp:978-3-642-15748-6_33

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DOI: 10.1007/978-3-642-15748-6_33

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