CFD Analysis of a Tubular Heat Exchanger for the Conditioning of Olive Paste

Perone, Claudio; Romaniello, Roberto; Leone, Alessandro; Catalano, Pasquale; Tamborrino, Antonia

doi:10.3390/app11041858

Cited by 18 publications

(17 citation statements)

References 44 publications

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“…Heat exchangers are used in many food processes for applications such as heating and cooling. CFD was widely used to compare heat exchanger configurations [8], investigate tubular heat exchangers [9][10][11], fouling dynamics [12], designing easyto-clean processing equipment [13] and the possibility of using plate exchangers in a solar pasteurization process [14].…”

Section: Heat Exchangersmentioning

confidence: 99%

“…In Perone et al, (2021), study of CFD analysis of a tubular heat exchanger used for olive paste conditioning was carried out to evaluate the influence of the inlet conditions of the olive paste on thermal and hydrodynamic behaviour within it. The heat-exchanger-based olive paste conditioning could improve the process of olive oil extraction.…”

Section: Heat Exchangersmentioning

confidence: 99%

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Application of computational fluid dynamics simulations in food industry

Szpicer

Bińkowska

Wojtasik‐Kalinowska

et al. 2023

Eur Food Res Technol

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Computational fluid dynamics (CFD) is a tool for modelling and simulating processes in many industries. It is usually used as a choice to solve problem involving flow of fluids, heat transfer, mass transfer and chemical reaction. Moreover, it has also found application in the optimization of processes in branches of the food industry, including bread baking, cooling beef roast, or spray drying. CFD has enormous potential and many opportunities to improve the quality and safety of food products, as well as to reduce the costs of production and the use of machines and production equipment. In addition, empirical models only permit data to be extracted at a limited number of locations in the system (where sensors and gauges are placed). CFD allows the designer to examine any location in the region of interest, and interpret its performance through a set of thermal and flow parameters. Computer simulations are the future of every field of science, and the presented overview provides the latest information on experts and experiences related to CFD application in food production. Despite some disadvantages, such as the need to have a large reserve of computing power, the development of digital and IT technologies will make this problem insignificant in the nearest future. Then the CFD will become an indispensable element in the design of equipment and technological lines in the food industry.

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Section: Heat Exchangersmentioning

confidence: 99%

Section: Heat Exchangersmentioning

confidence: 99%

Application of computational fluid dynamics simulations in food industry

Szpicer

Bińkowska

Wojtasik‐Kalinowska

et al. 2023

Eur Food Res Technol

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show abstract

“…Although the quality of the olive oil depends on many pre- and post-harvest factors [ 1 , 2 , 3 , 4 , 5 , 6 , 7 ], over the last twenty years, we have witnessed the need for the latest technological developments in oil processing to improve quality and quantity, but the potential for expansion and growth of the olive processing sector is still great. The process includes cleaning of the olives, crushing to break the cell envelopes of the mesocarp cells and release the oil [ 8 ], conditioning by malaxation to facilitate the grouping of the small oil droplets into larger droplets [ 9 , 10 ], and subsequent mechanical extraction by centrifugation [ 11 ], which is the most common system for separating the olive oil from the olive paste. PEF is considered a non-thermal food processing technology that has been studied to improve mass transfer processes in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Investigation on the Effects of a Pulsed Electric Field (PEF) Continuous System Implemented in an Industrial Olive Oil Plant

Leone

Tamborrino

Esposto

et al. 2022

Foods

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The aim of this study was to investigate how the treatment of olive paste of the Picholine variety with pulsed electric fields (PEF) under real operating conditions in a large-scale olive oil extraction plant affects the extractability, chemical composition and sensory profile of the oils. The application of pulsed electric fields (PEF) as a non-thermal food processing technology is interesting for many food extraction processes. The results of this study show that pulsed electric fields can be used as a pretreatment before oil separation to increase the extractability of the process and improve the content of functional components. The application of pulsed electric field (PEF) treatment (2.4 kV/cm, 4 kJ/kg, 6 µs pulse width) to olive paste through a continuous system significantly increased the extractability and total concentration of phenols (especially oleuropein derivatives) compared to the control. In addition, the volatile compounds, α-tocopherol, the fatty acid profile and the main legal quality parameters of extra virgin olive oil (EVOO), including free acidity, peroxide values, extinction indices and sensory analysis, were evaluated. The pulsed electric fields (PEF) treatment did not modify these EVOO quality parameters, neither the α-tocopherol content nor the volatile profile. The sensory properties of EVOO were not affected as well as the PEF treatment showed a similar intensity of fruity and pungent attributes without any off-flavor according to the European Union legal standards. An increase in the bitter taste attribute was observed in the PEF oils. Consequently, this study demonstrates that pulsed electric fields (PEF) processing could be implemented in olive oil processing as pretreatment for improving the efficiency of the process.

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“…The prefix parameter (tube width) is utilized as an info variable and the yield parameter is the most extreme temperature distinction of container and tube heat exchanger. (Perone et al,2021) showed that the use of a heat exchanger for the conditioning of the olive paste could enhance the olive oil extraction process. Particularly, paste pre-heating could reduce the malaxation time and, most of all, improve the temperature control during this process.…”

Section: Introductionmentioning

confidence: 99%

CFD Simulation of Helical Shell and Tube Heat Exchanger Using Optimization Techniques

Parihar¹,

Pandey²,

Malviya³

et al. 2021

JER is an international, peer-reviewed journal that publishes f

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The objective of this study is to simulate the performance of helical tube shell and tube heat exchanger with several optimization techniques using computational fluid dynamics CFD. To check the performance of a designed model of heat exchanger various techniques are available. In this study, the various possible model of the heat exchanger to enhance the performance of the device have been designed. Firstly, the straight tube is replaced by helical tube in the heat exchanger and used 10, 12, 14 number of helical baffles with 50% baffle cut. Total ten models have been developed. These models are model-I 4-turns without baffle, model-II 4-turns with 10 number baffles, model-III 5-turns without baffle, model-IV 5-turns with 12 number baffles, model-V 6-turns without baffle, model-VI 6-turns with 10 number baffles 0.083m baffle space, model-VII 6-turns with 12 number 0.083m baffle space, model-VIII 6-turns with 14 number baffles 0.064m baffle space, model-IX 7-turns without baffle, model-X 7-turns with 14 number baffles, different number of baffles and baffle space with 50% baffle cut and used CUO nanofluid model-XI 6-turns with 14 number baffle CUO fluid 0.083m baffle space CFD analysis simulation done on ANSYS FLUENT 18. The simulated result shows that the model XI is approximately 40% more optimized as compared to model-I and approximately 24% than model-VIII. It also found that the high heat transfer obtains with increased number of baffles.

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CFD Analysis of a Tubular Heat Exchanger for the Conditioning of Olive Paste

Cited by 18 publications

References 44 publications

Application of computational fluid dynamics simulations in food industry

Application of computational fluid dynamics simulations in food industry

Investigation on the Effects of a Pulsed Electric Field (PEF) Continuous System Implemented in an Industrial Olive Oil Plant

CFD Simulation of Helical Shell and Tube Heat Exchanger Using Optimization Techniques

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