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Predicting the Displacement of Yogurt by Water in a Pipe Using CFD

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Author

  • Mårten Regner
  • Marcus Henningsson
  • Johan Wiklund
  • Karin Östergren
  • Christian Trägårdh

Summary, in English

A numerical scheme based on the volume of fluid (VOF) method for predicting the displacement of one liquid by another has been verified versus electrical resistance tomography (ERT) and ultrasonic velocity profile (UVP) measurements for the displacement of yoghurt by water. The scheme using the VOF method predicts the skewed phase distribution as measured using ERT and the global structure of the velocity profile as measured using UVP. The phase distribution using the VOF method was compared with the results using the species transport model which allows for mixing between the phases. The species transport model was found to be less suitable for predicting the displacement of yoghurt by water since the turbulence model was unable to accurately predict the turbulent viscosity in the mixing zone between yoghurt and water, which resulted in a too high rate of mixing.

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2007

Language

English

Pages

844-853

Publication/Series

Chemical Engineering & Technology

Volume

30

Issue

7

Document type

Journal article

Publisher

John Wiley & Sons Inc.

Topic

  • Food Engineering

Keywords

  • CFD • Food technology • Modeling • Transport properties • Viscosity

Status

Published

ISBN/ISSN/Other

  • ISSN: 1521-4125