Power consumption of a double ribbon impeller with newtonian and shear thinning fluids and during the gelation of a iota-carrageenan solution

Maingonnat, Jean-François; Doublier, Jean‐Louis; Jacques, Laurent; Delaplace, Guillaume

doi:10.1016/j.jfoodeng.2007.11.015

Cited by 15 publications

(7 citation statements)

References 25 publications

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“…From the various impellers available in industries, the close clearance impellers like as the anchor, Maxblend and the helical ribbon impellers are commonly used for mixing highly viscous fluids such as oils, CMC (Carboxy Methyl Cellulose) and polymer solutions. Some studies have been made to characterize the mixing in agitated tanks by helical ribbon agitators . Aubin et al .…”

Section: Introductionmentioning

confidence: 99%

Performance of Helical Screw Impellers for Mixing of Viscous Liquids in Cylindrical Reactors

Ameur¹,

Kamla

Sahel

2017

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The efficiency of helical screw impellers for mixing viscous fluids in cylindrical reactors is determined in the present paper. The working media has a Newtonian behavior (the glycerol solution C3H8O3). Our main purpose is to provide a three‐dimensional numerical study of the influence of geometrical conditions on the mixing characteristics of helical screw impellers. It concerns the shaft eccentricity, the blade number and the blade length. The obtained results show that these parameters have a great influence on the energy consumption, flow structures and well‐mixed region size.

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Section: Introductionmentioning

confidence: 99%

Performance of Helical Screw Impellers for Mixing of Viscous Liquids in Cylindrical Reactors

Ameur¹,

Kamla

Sahel

2017

ChemistrySelect

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“…The extremely high viscosity of the carrot-orange soup (or a moisture-rich food) guaranteed a relatively small shear rate regime, where a Newtonian fluid assumption becomes possible. Although experimental and numerical studies of mixing systems are ongoing, no impeller has been designed for the mixing of moisture-rich food waste due to the complex rheology of the non-Newtonian fluid (without carrot-orange soup assumptions) [18].…”

Section: Introductionmentioning

confidence: 99%

Design of Stirrer Impeller with Variable Operational Speed for a Food Waste Homogenizer

2016

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Abstract:A conceptualized impeller called KIA is designed for impact agitation of food waste in a homogenizer. A comparative analysis of the performance of KIA is made with three conventional impeller types, Rushton, Anchor, and Pitched Blade. Solid-liquid mixing of a moisture-rich food waste is simulated under various operational speeds, in order to compare the dispersions and thermal distributions at homogenous slurry conditions. Using SolidWorks, the design of the impellers employs an Application Programming Interface (API) which acts as the canvas for creating a graphical user interface (GUI )for automation of its assembly. A parametric analysis of the homogenizer, at varying operational speeds, enables the estimation of the critical speed of the mixing shaft diameter and the deflection under numerous mixing conditions and impeller configurations. The numerical simulation of the moisture-rich food waste (approximated as a Newtonian carrot-orange soup) is performed with ANSYS CFX v.15.0. The velocity and temperature field distribution of the homogenizer for various impeller rotational speeds are analyzed. It is anticipated that the developed model will help in the selection of a suitable impeller for efficient mixing of food waste in the homogenizer.

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“…Laminar mixing scenarios are frequently found in practical applications related to food technology, − and biotechnology settings. , In many industrial applications and experimental settings, suspensions behave as non-Newtonian fluids; , they do not obey Newton’s law of viscosity (constant viscosity at different shear or agitation rates). In particular, this experiment is intended to illustrate the complexities of laminar mixing in a real non-Newtonian fluid , (its apparent viscosity is a strong function of shear or agitation rate), using as a model a suspension of blue maize flour (a corn variety native to Mexico) in water.…”

Section: Introductionmentioning

confidence: 99%

A Colorful Mixing Experiment in a Stirred Tank Using Non-Newtonian Blue Maize Flour Suspensions

et al. 2014

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A simple experiment designed to study mixing of a material of complex rheology in a stirred tank is described. Non-Newtonian suspensions of blue maize flour that naturally contain anthocyanins have been chosen as a model fluid. These anthocyanins act as a native, wide spectrum pH indicator exhibiting greenish colors in alkaline environments, blue tones in neutral conditions, and pink–violet colors in acid environments. Students used a continuous injection of a basic solution in an initially acidic environment to reveal mixing patterns and flow structures and to follow their evolution over time in a typical stirred tank configuration. These experiments aim to demonstrate, in a laboratory setting, basic concepts related to mixing: (i) the existence of mixing pathologies in laminar-stirred tanks; (ii) the complex rheology of some real suspensions; (iii) the effect of tank geometry on mixing performance; and (iv) the quantitation of mixedness and mixing evolution using digital color analysis.

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Power consumption of a double ribbon impeller with newtonian and shear thinning fluids and during the gelation of a iota-carrageenan solution

Cited by 15 publications

References 25 publications

Performance of Helical Screw Impellers for Mixing of Viscous Liquids in Cylindrical Reactors

Performance of Helical Screw Impellers for Mixing of Viscous Liquids in Cylindrical Reactors

Design of Stirrer Impeller with Variable Operational Speed for a Food Waste Homogenizer

A Colorful Mixing Experiment in a Stirred Tank Using Non-Newtonian Blue Maize Flour Suspensions

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