Sensitivity analysis using a model based on computational fluid dynamics, discrete element method and discrete phase model to study a food hydrofluidization system

Orona, Jesica Daiana; Zorrilla, Susana; Peralta, Juan Manuel

doi:10.1016/j.jfoodeng.2018.05.019

Cited by 12 publications

(4 citation statements)

References 19 publications

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“…Still, more specialized modelling techniques could be appropriate for dedicated applications at specific scales. Discrete element modeling tackles particle body interactions [30][31][32]. Phase field modeling can resolve spatial phase dynamics such as in crystal formation [33].…”

Section: Computer Models Of Food Processesmentioning

confidence: 99%

Digital twins of food process operations: the next step for food process models?

Verboven

Defraeye

Datta

et al. 2020

Current Opinion in Food Science

112

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Section: Computer Models Of Food Processesmentioning

confidence: 99%

Digital twins of food process operations: the next step for food process models?

Verboven

Defraeye

Datta

et al. 2020

Current Opinion in Food Science

112

View full text Add to dashboard Cite

“…Fluid–solid interaction (FSI) problems are commonly encountered in many engineering applications, such as energy generation (Bazilevs et al , 2011; Ducassou et al , 2017; González et al , 2017; Tampier and Grueter, 2017; Pozzi et al , 2017), the food industry (Orona et al , 2018), naval engineering (Calderer et al , 2014) and biomechanics (Hron and Turek, 2006).…”

Section: Introductionmentioning

confidence: 99%

A numerical and experimental study of a buoy interacting with waves

Núñez Aedo,

Cruchaga,

Storti

2023

HFF

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Purpose This paper aims to report the study of a fluid buoy system that includes wave effects, with particular emphasis on validating the numerical results with experimental data. Design/methodology/approach A fluid–solid coupled algorithm is proposed to describe the motion of a rigid buoy under the effects of waves. The Navier–Stokes equations are solved with the open-source finite volume package Code Saturne, in which a free-surface capture technique and equations of motion for the solid are implemented. An ad hoc experiment on a laboratory scale is built. A buoy is placed into a tank partially filled with water; the tank is mounted into a shake table and subjected to controlled motion that promotes waves. The experiment allows for recording the evolution of the free surface at the control points using the ultrasonic sensors and the movement of the buoy by tracking the markers by postprocessing the recorded videos. The numerical results are validated by comparison with the experimental data. Findings The implemented free-surface technique, developed within the framework of the finite-volume method, is validated. The best-obtained agreement is for small amplitudes compatible with the waves evolving under deep-water conditions. Second, the algorithm proposed to describe rigid-body motion, including wave analysis, is validated. The numerical body motion and wave pattern satisfactorily matched the experimental data. The complete 3D proposed model can realistically describe buoy motions under the effects of stationary waves. Originality/value The novel aspects of this study encompass the implementation of a fluid–structure interaction strategy to describe rigid-body motion, including wave effects in a finite-volume context, and the reported free-surface and buoy position measurements from experiments. To the best of the authors’ knowledge, the numerical strategy, the validation of the computed results and the experimental data are all original contributions of this work.

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“…The effect of system changes can be observed in a short time with simulation studies using the finite elements or finite volumes. Modeling studies used in heating food processes can optimize process parameters and system design, enable determination of hot and cold points in food, and predict heat losses in the system (Augusto & Cristianini, 2011; Bhuvaneswari & Anandharamakrishnan, 2014; Buckow et al, 2010; Orona et al, 2018; Wang et al, 2021). In the literature, the modeling studies related to induction heating have focused on metal processing such as heating, melting, hardening, molding, and annealing, which are mostly used in the metal industry (Buliński et al, 2018; Demidovich et al, 2015; Di Luozzo et al, 2012; Fisk et al, 2018; Guerrier et al, 2016; Jankowski et al, 2016; Jianliang et al, 2018; Zlobina et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Mathematical modeling of continuous induction heating of sour cherry juice

İçıer

Kaya

2022

J Food Process Engineering

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Induction heating is a noncontact heating method that enables heating of ferromagnetic materials. In this study, continuous induction heating system was custom set up and experimental and numerical results were compared. Sour cherry juice was heated to a target temperature value (75 C) at three different flow rates (200-250-300 ml/ min) and three different set pipe wall temperatures (80-90-100 C) in experimental study. COMSOL Multiphysics 5.2 was used to solve mathematical models and visualize temperature distribution during heating and flowing. Magnetic field, heat transfer, and laminar flow physics paired each other in the model. It was concluded that the time-dependent variation of the sour cherry juice output temperature was successfully predicted by the model developed for induction process conditions. The developed models could be used to estimate process time, temperature history of materials, and effect of flow rate on heating rate any time during the continuous induction heating process.Practical applications: Thermal processes applied in the food industry are aimed to inactivate the microorganisms in the food, to protect the nutrient content, and to have high energy efficiency. Conventional heating methods have a negative effect on the nutrient content of foods and the energy efficiency of the heating process due to long processing times. The advantages of induction heating are that it is a novel heating method, highly energy efficient, and performs heating process in a short time. In this study, a laboratory-scale continuous induction heating system to heat a liquid food product was established and numerical modeling of the heating process was performed. The obtained model will be an important data for installation of the continuous induction heating systems, scale-up in the continuous induction heating systems, and prediction to effects of the process parameters.

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Sensitivity analysis using a model based on computational fluid dynamics, discrete element method and discrete phase model to study a food hydrofluidization system

Cited by 12 publications

References 19 publications

Digital twins of food process operations: the next step for food process models?

Digital twins of food process operations: the next step for food process models?

A numerical and experimental study of a buoy interacting with waves

Mathematical modeling of continuous induction heating of sour cherry juice

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