CFD analysis of primary and secondary flows and PIV measurements in whirlpool and whirlpool kettle with pulsatile filling: Analysis of the flow in a swirl separator

Jakubowski, Marek; Stachnik, Marta; Sterczyńska, Monika; Matysko, R.; Piepiórka-Stepuk, Joanna; Dowgiałło, Andrzej; Ageev, O.V.; Knitter, Remigiusz

doi:10.1016/j.jfoodeng.2019.04.003

Cited by 16 publications

(3 citation statements)

References 25 publications

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“…The rheological properties of hot trub will be used in computer simulations dealing with sedimentation in a clarifying tank. Early simulations dealt only with the flow of the wort in the presence of air, ignoring particles [ 55 , 66 , 67 ]. Later, the two-phase model was expanded with the third phase of the hot trub [ 68 ].…”

Section: Resultsmentioning

confidence: 99%

Rheological Properties of Industrial Hot Trub

Stachnik¹,

Sterczyńska²,

Smarzewska³

et al. 2021

Materials

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The boiling of beer wort with hops results in the formation of a hot trub, a sediment consisting mainly of water-insoluble tannin and protein conglomerates and hop residue. Hot trub is a waste product, removed in a clarifying tank and discarded. The use of barley malt substitutes in recipes for beer is associated with an increase in the amount of generated hot trub. In presented study, an analysis of the rheological properties of industrial hot trub was carried out. Samples varied with regard to the quantities of unmalted barley (0%, 35%, and 45%) and worts’ extract (12.5, 14.1, 16.1, and 18.2 °Plato) in the recipe. The rheology of each type of sludge was determined using a hysteresis loop at four different temperatures. The results showed the shear-thinning and thixotropic properties of the hot trub. It was found that, regardless of the raw material and extract used, all samples exhibited the same rheological properties, but with different values. It was also proved that both raw material composition and temperature affected the hot trub’s rheology. The highest values of viscosity were identified for malted barley, whereas the lowest apparent viscosity values were recorded for the hot trub with a 30% addition of unmalted barley. The Herschel–Bulkley model had the best fit to the experimental data.

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Section: Resultsmentioning

confidence: 99%

Rheological Properties of Industrial Hot Trub

Stachnik¹,

Sterczyńska²,

Smarzewska³

et al. 2021

Materials

Self Cite

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“…Figure 2 presents the results of the sample simulation of a whirlpool during the stages of single-and two-sided filling [50]. Another study showed the benefits of pulsatile filling over the classic filling of a regular tank and a whirlpool separator [51]. The latest 2020 paper extends the proposed model by a solid phase.…”

Section: Whirlpoolmentioning

confidence: 98%

“…The forces acting on the suspended solid particles in the wort cause them to migrate into the formation funnel, making them relatively easy to remove. Most articles on whirlpool modelling have been published by Marek Jakubowski and his co-workers [48][49][50][51][52]. The order of publication of the papers well reflects the approach that should be adopted when modelling CFD.…”

Section: Whirlpoolmentioning

confidence: 99%

Towards computational fluid dynamics applications in brewing process

Jagiełło,

Ludwig

2023

Eur Food Res Technol

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The popularity of beer and the complexity of its formation call for simulating and optimizing the operations that take place during brewing in order to reduce energy costs, minimize the consumption of raw materials, maximize the use of equipment, and produce a product of the best possible quality. In recent decades, noteworthy progress has been made in understanding the phenomena occurring in various industrial devices thanks to Computational Fluid Dynamics (CFD). This article is a review of previous attempts to use CFD methods to understand and simulate the processes that accompany individual stages of beer production. Additionally, the paper indicates the possible use of CFD methods for processes that have not been modelled yet in the brewing industry.

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