Flow Analysis for a Flow Channel Instrument to Evaluate Viscosities of Non-Newtonian Viscoelastic Liquid Foods

Yoshida, Masanori; Igarashi, Hitoshi; Iwasaki, Kento; Fuse, Sayaka; Tsuruta, Yuko; Shimomura, Takuya

doi:10.1515/ijfe-2016-0403

Cited by 5 publications

(1 citation statement)

References 16 publications

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“…Song Yi et al [6] studied the kinetic model of the supercritical fluid to describe the extraction of grape seed oil and almond oil. Yoshida et al [7] developed a viscometer of a flow channel instrument which was easy to use to investigate both Newtonian and non-Newtonian typed liquid foods. Hassan et al [8] studied the aqueous carboxymethyl cellulose solution with Nylon particles suspended in, and the liquid located in a rotary retort when fixed or free bi-axial rotation happened.…”

Section: Introductionmentioning

confidence: 99%

Constrained Brownian Motion of a Single Ellipsoid in a Narrow Channel

Zheng

Wang

2019

Chinese Phys. Lett.

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In this article, we explore the heat transfer of non-Newtonian liquid food in the heating process in a channel connecting a tank. To achieve a rapid heat diffusion, several cylindrical agitators are inserted into the tank. We pay special attention to a Chinese traditional food, i.e. the black sesame paste, which is predicted by the powerlaw model. The fluid flow and heat transfer are investigated numerically, under the impacts of the angular velocity of cylinder, the stirrer size and the rotational direction. Three different settings are investigated: the two-stirrer, the three-stirrer, and the 2 × 2 stirrer settings. Several applicable strategies could be applied to improve the heat transfer in food engineering practices, including changing the size, the rotational velocity, the direction, and the number of stirrers in the heat exchanger.

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Section: Introductionmentioning

confidence: 99%

Constrained Brownian Motion of a Single Ellipsoid in a Narrow Channel

Zheng

Wang

2019

Chinese Phys. Lett.

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Computational heat transfer analysis of liquid food in a heat exchanger with varying stirrer settings in a nonclassical continuum framework

Khan

2024

Numerical Heat Transfer, Part B: Fundamentals

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Heat Transfer of Power-Law Liquid Food in a Tank with Varying Stirrer Settings

De-yi

Chen

et al. 2019

International Journal of Food Engineering

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In this article, we explore the heat transfer of non-Newtonian liquid food in the heating process in a channel connecting a tank. To achieve a rapid heat diffusion, several cylindrical agitators are inserted into the tank. We pay special attention to a Chinese traditional food, i.e. the black sesame paste, which is predicted by the power-law model. The fluid flow and heat transfer are investigated numerically, under the impacts of the angular velocity of cylinder, the stirrer size and the rotational direction. Three different settings are investigated: the two-stirrer, the three-stirrer, and the 2 × 2 stirrer settings. Several applicable strategies could be applied to improve the heat transfer in food engineering practices, including changing the size, the rotational velocity, the direction, and the number of stirrers in the heat exchanger.

show abstract

Flow Analysis for a Flow Channel Instrument to Evaluate Viscosities of Non-Newtonian Viscoelastic Liquid Foods

Cited by 5 publications

References 16 publications

Constrained Brownian Motion of a Single Ellipsoid in a Narrow Channel

Constrained Brownian Motion of a Single Ellipsoid in a Narrow Channel

Computational heat transfer analysis of liquid food in a heat exchanger with varying stirrer settings in a nonclassical continuum framework

Heat Transfer of Power-Law Liquid Food in a Tank with Varying Stirrer Settings

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