Intensification of Heat Sterilization Process for Liquid Foods using Taylor-Couette Flow System
Heat sterilization are widely used in almost all food manufacturing areas. For heat sterilization of liquid foods which has high viscosity and shear-thinning property, Taylor-Couette (TC) flow system having two coaxial cylinders is applied in this study, and its performance of heat transfer TC flow...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2017-03-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/2356 |
| Summary: | Heat sterilization are widely used in almost all food manufacturing areas. For heat sterilization of liquid foods which has high viscosity and shear-thinning property, Taylor-Couette (TC) flow system having two coaxial cylinders is applied in this study, and its performance of heat transfer TC flow for a high viscous shear-thinning fluid is investigated numerically.
Taylor vortices generated between the cylinders enhance heat transfer from the surface of outer cylinder to the fluid. Thus Nusselt number significantly increased in Taylor vortex flow region. The empirically correlation equation of the global Nusselt number was constructed using two model parameters. Furthermore, heat transfer of Taylor-Couette flow with an axial flow was simulated. When Taylor vortex is formed, heat transfer from the surface of outer cylinder was enhanced significantly. It can be found that Taylor-Couette flow system has potential for intensification of continuous sterilization process.
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| ISSN: | 2283-9216 |