Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
226312 | Journal of Food Engineering | 2007 | 10 Pages |
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.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Marcus Henningsson, Mårten Regner, Karin Östergren, Christian Trägårdh, Petr Dejmek,