Characterization of solid–liquid suspensions (real, large non-spherical particles in non-Newtonian carrier fluid) flowing in horizontal and vertical pipes

Physical, mechanical, thermal and electrical properties of cooked red bean (Phaseolus vulgaris L.) for continuous ohmic heating process

“…1). Overall properties help to establish several recommendations and to define technical limitations previously identified from the analysis of physical, mechanical, thermal and electrical properties in addition to the suspension behaviour under flow condition (Legrand, Berthou, & Fillaudeau, 2007).…”

“…It emphasizes that two particle populations existed because almost 60% of the particles had a density higher than the fluid density. In continuous heat treatment, it thus caused solid to settle out at the bottom of the pipe, developing a stationary or a moving bed of particles (Legrand et al, 2007). Only particles with lower density ratios tend to float (around 40% of the population).…”

“…In continuous processes, an increase of particle dimension limits the maximal particle concentration at the inlet due to a volume expansion along the process. Legrand et al (2007) analysed the flow behaviour of the same product and defined quantitative criteria to describe the suspension. Suspension heterogeneity and the flow pattern depends on four major parameters: the orientation of the tubes and the density differences (and associated dispersion) between the carrier fluid and the particles; but the shape and the mechanical properties of particles are factors which limit particle concentration increase and cause fluids to tend toward homogeneity.…”

“…Heterogeneity and settling suspensions have a simultaneous incidence on the flow of the suspension and on heat transfer (Legrand, 2005;Legrand et al, 2007). Conventional thermal processing can be successful for single-phase fluids, but is limited in its applicability to multiphase foods.…”

Modeling of continuous thermal processing of a non-Newtonian liquid food under diffusive laminar flow in a tubular system

“…The advantages of using continuous processing units for fluid foods, instead of batch processing, are the increase in production rate, the reduction in energy consumption and the improvement on the sensorial and nutritional attributes of the product [5][6][7][8][9].…”