Numerical Simulation of Sterilization Processes for Shear‐Thinning Food in Taylor‐Couette Flow Systems

Masuda, Hayato; Hubacz, Robert; Shimoyamada, Makoto; Ohmura, Naoto

doi:10.1002/ceat.201800600

Cited by 5 publications

(10 citation statements)

References 32 publications

(46 reference statements)

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“…Taylor‐Couette flow has a simple and clearly defined geometry and undergoes a series of well‐studied flow instabilities , making it a powerful approach through which to study the effect of non‐Newtonian rheology on mixing. The dynamics of shear‐thinning fluids in Taylor‐Couette reactors are also of practical significance, as the system is used in many industrial applications involving non‐Newtonian fluids, including filtration , protein shearing , , blood detoxification , liquid‐liquid extraction , food processing , and as a bioreactor . In spite of its theoretical and practical significance, it has been noted by several researchers that there is a lack of experimental data examining Taylor‐Couette flow of shear‐thinning fluids , .…”

Section: Introductionmentioning

confidence: 99%

Influence of Shear‐Thinning Rheology on the Mixing Dynamics in Taylor‐Couette Flow

Cagney

Balabani

2019

Chem Eng & Technol

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Non-Newtonian rheology can have a significant effect on mixing efficiency, which remains poorly understood. The effect of shear-thinning rheology in a Taylor-Couette reactor is studied using a combination of particle image velocimetry and flow visualization. Shear-thinning is found to alter the critical Reynolds numbers for the formation of Taylor vortices and the higher-order wavy instability, and is associated with an increase in the axial wavelength. Strong shear-thinning and weak viscoelasticity can also lead to sudden transitions in wavelength as the Reynolds number is varied. Finally, it is shown that shear-thinning causes an increase in the mixing time within vortices, due to a reduction in their circulation, but enhances the axial dispersion of fluid in the reactor.

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Section: Introductionmentioning

confidence: 99%

Influence of Shear‐Thinning Rheology on the Mixing Dynamics in Taylor‐Couette Flow

Cagney

Balabani

2019

Chem Eng & Technol

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“…The concentration field is shown in the (x-z) plane. The time was made dimensionless with d/wR ih as a reference of the time scale as follows: (10) where t* is the non-dimensional time. The diffusion coefficient, D s , was set at 1.3 10 -8 m 2 s -1 (this is a virtual value).…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, a Taylor-Couette flow can be employed as a continuous ideal plug-flow reactor. Accordingly, many studies have tried to intensify various processes using a Taylor-Couette flow reactor, including polymerization [7], enzymatic reaction [8,9], heat sterilization [10], and gas-liquid contactor [11].…”

Section: Introductionmentioning

confidence: 99%

Global Convection Characteristics of Conical Taylor‐Couette Flow with Shear‐Thinning Fluids

2021

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A method to intensify the mixing process of scalar components within shearthinning fluids is proposed. A conical Taylor-Couette flow enabled fluid elements to circulate in the entire fluid column owing to the global circulation flow (i.e., meridional flow) for keeping good local mixing within Taylor cells. The global convection and mixing characteristics were numerically investigated. The meridional flow was found to be enhanced with increasing shear-thinning. In addition, the mixing performance was evaluated using a passive tracer. Global mixing with shear-thinning fluids was promoted by the enhanced meridional flow compared with that of Newtonian fluids. Therefore, the conical Taylor-Couette apparatus could be used for intensifying mixing processes in shear-thinning fluid systems.

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“…The Taylor-Couette flow sterilizer has the potential for food process intensification. Masuda et al [50][51][52] numerically investigated the performance of a Taylor-Couette flow sterilizer. They assumed the sterilization process of highly viscous liquid food such as mayonnaise or ketchup, including the thermal destruction of the spores of Clostridium botulinum and the retention of thiamine.…”

Section: Intensification Of Heat Sterilization Processingmentioning

confidence: 99%

“…Figure 12 shows the computational domain used in [51]. To eliminate the effect of back flows through Taylor vortex flow at the outlet, an extended section is imposed where the inner cylinder is stationary.…”

Section: Intensification Of Heat Sterilization Processingmentioning

confidence: 99%

Enhancement of Heat Transfer Using Taylor Vortices in Thermal Processing for Food Process Intensification

Masuda¹

2022

A Glance at Food Processing Applications

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We are witnessing a transition from the traditional to novel processing technologies in the food industry to address the issues regarding energy, environment, food, and water resources. This chapter first introduces the concept of food process intensification based on vortex technologies to all food engineers/researchers. Thereafter, the novel processing methods for starch gelatinization/hydrolysis and heat sterilization based on Taylor–Couette flow are reviewed. In fluid mechanics communities, the Taylor–Couette flow is well-known as a flow between coaxial cylinders with the inner cylinder rotating. Recently, this unique flow has been applied in food processing. In starch processing, enhanced heat transfer through Taylor vortex flow significantly improves gelatinization. In addition, effective and moderate mixing leads to an increase in the reducing sugar yield. In sterilization processing, the enhanced heat transfer also intensifies the thermal destruction of Clostridium botulinum. However, a moderate heat transfer should be ensured because excessive heat transfer also induces thermal destruction of the nutritional components. The Taylor–Couette flow is only an example considered here. There are various flows that intensify the heat/mass transfer and mixing in food processing. It is expected that this chapter will stimulate the development of food processing based on fluid technologies, toward food process intensification.

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Numerical Simulation of Sterilization Processes for Shear‐Thinning Food in Taylor‐Couette Flow Systems

Cited by 5 publications

References 32 publications

Influence of Shear‐Thinning Rheology on the Mixing Dynamics in Taylor‐Couette Flow

Influence of Shear‐Thinning Rheology on the Mixing Dynamics in Taylor‐Couette Flow

Global Convection Characteristics of Conical Taylor‐Couette Flow with Shear‐Thinning Fluids

Enhancement of Heat Transfer Using Taylor Vortices in Thermal Processing for Food Process Intensification

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