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首页> 外文期刊>Journal of food engineering >Residence time distribution measurements and simulation of the flow pattern in a scraped surface heat exchanger during crystallisation of ice cream
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Residence time distribution measurements and simulation of the flow pattern in a scraped surface heat exchanger during crystallisation of ice cream

机译：冰淇淋结晶过程中刮擦式换热器中停留时间的分布测量和流型模拟

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Scraped surface heat exchangers are used in the food industry to process highly viscous fluids, and icecream in particular, but most of the time, the influence of operating conditions on product quality is poorly understood. The objective of the study is to develop simple tools to help industrials understand, and then optimise their fabrication process. Residence Time Distribution (RTD) has been characterised in an industrial pilot system during real ice cream production, after the method had been validated in an experimental set-up with a simple mixture of water and sucrose. It has been shown that in its dimen-sionless form, RTD depend slightly on flow rate and scraper rotational speed. A simple model of flow pattern applicable to SSHE during crystallisation was developed to reproduce the observed RTD. It distinguishes two zones: the volume of fluid near the cooling wall where ice is generated and which is swept by the blades and the volume of fluid near to the rotor. Therefore, the model considers two parallel plug flow reactors with axial dispersion, and which exchange fluid by radial mixing. After adjustment of the model parameters, a good agreement was obtained with experimental results. The flow rate is lower in the zone near the cooling wall; this can be due to a higher ice concentration leading to higher viscosity. This approach can contribute to better understand, optimise and control SSHE used for ice cream production.
机译：刮板式热交换器在食品工业中用于处理高粘度流体，尤其是冰淇淋，但是在大多数情况下，人们对操作条件对产品质量的影响知之甚少。这项研究的目的是开发简单的工具来帮助工业界理解，然后优化其制造工艺。在使用简单的水和蔗糖混合物的实验装置中验证了该方法后，已经在实际冰淇淋生产过程中的工业试验系统中对停留时间分配（RTD）进行了表征。已经显示，RTD以其无量纲形式在一定程度上取决于流速和刮刀转速。建立了适用于SSHE结晶过程的流型的简单模型，以重现观察到的RTD。它区分了两个区域：在冷却壁附近产生冰并被叶片清除的流体量和在转子附近的流体量。因此，该模型考虑了两个轴向分散的平行推流反应器，它们通过径向混合来交换流体。调整模型参数后，与实验结果吻合良好。冷却壁附近区域的流速较低；这可能是由于较高的冰浓度导致较高的粘度。这种方法有助于更好地了解，优化和控制用于冰淇淋生产的SSHE。

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