A Novel Non-Intrusive Continuous Sensor (NICS) to estimate thermal conductivity of food products in manufacturing systems

Rivera, Fernando José Cantarero; Mishra, Dharmendra Kumar; Ozadali, Ferhan

doi:10.1016/j.fbp.2020.07.022

Cited by 2 publications

(4 citation statements)

References 19 publications

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“…All data was generated and recorded with National Instruments™ (NI, Austin, TX, USA) modules and the sensor was controlled through the custom-made NI LabVIEW software. A more detailed description of the sensor design and calibration process can be found in [12].…”

Section: Product Description and Equipment Designmentioning

confidence: 99%

“…As well, viscous dissipation effects and work done by pressure changes are neglected [17]. Thus, Equations (1) and (2) can be broken down for each specific layer as has been shown by Cantarero et al [12]:…”

Section: Fouling Layer Modelmentioning

confidence: 99%

“…The mean estimated thermal conductivity for starch, NFDM, water, and glycerol and their corresponding mean standard deviations along with their 95% confidence intervals are shown in Table 2. A more detailed account and discussion of the sensor's accuracy and precision has been discussed in [12]. Table 2.…”

Section: Sensor Calibrationmentioning

confidence: 99%

“…Therefore, the objective of this study was to develop a non-intrusive sensor that can measure the thermal conductivity of the fouling layer formation. A Non-Intrusive Continuous Sensor (NICS) has been developed that can be easily implemented in current commercial systems [12]. NICS not only can detect the buildup of fouling but also can estimate the thermal properties and thermal resistance.…”

Section: Introductionmentioning

confidence: 99%

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Real-Time Detection of Fouling-Layer with a Non-Intrusive Continuous Sensor (NICS) during Thermal Processing in Food Manufacturing

Rivera

Mishra

Ozadali

et al. 2021

Sensors

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The fouling of indirect shell and coil heat exchanger by heavy whipping cream (HWC) and non-fat dry milk (NFDM) was studied at aseptic Ultra-High Temperature (UHT) processing conditions (140 °C) using a novel non-intrusive sensor. The sensor emitted a heat pulse intermittently throughout the duration of the process causing an incremental increase in temperature at the tube external surface. The temperature response of the sensor varied due to the radial growth of the fouling layer formed by certain components of the products. Each heating pulse and the temperature response was studied to estimate the thermal conductivity of the fouling layer using inverse problems and parameter estimation. The changes in thermal conductivity were used as an indication of the fouling layer development during food processing at UHT temperatures. The estimated parameters from experimental results showed a decreasing trend in the thermal conductivity of HWC and NFDM from 0.35 to 0.10 and 0.63 to 0.37, respectively. An image analysis tool was developed and used to measure the fouling layer thickness at the end of each trial. The measured thickness was found to be 0.58 ± 0.15 for HWC and 0.56 ± 0.07 mm for NFDM. The fouling layer resistance for HWC and NFDM was 5.95 × 10−3 ± 1.53 × 10−3 and 1.53 × 10−3 ± 2.0 × 10−4 (m2K)/W, respectively.

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Section: Product Description and Equipment Designmentioning

confidence: 99%

Section: Fouling Layer Modelmentioning

confidence: 99%

Section: Sensor Calibrationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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