CFD simulation and ERT visualization of the displacement of yoghurt by water on industrial scale

Research output: Contribution to journalArticle

Abstract

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. (c) 2006 Elsevier Ltd. All rights reserved.

Details

Authors
  • Marcus Henningsson
  • Mårten Regner
  • Karin Östergren
  • Christian Trägårdh
  • Petr Dejmek
Organisations
Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Food Engineering

Keywords

  • yoghurt loss, rinsing, yoghurt, CFD, tomography, ERT
Original languageEnglish
Pages (from-to)166-175
JournalJournal of Food Engineering
Volume80
Issue number1
Publication statusPublished - 2007
Publication categoryResearch
Peer-reviewedYes