Transient thermal performance of ice slurries pumped through pipes

Quarini, G L; Ainslie, E; Ash, Dominic; Leiper, Alban N; McBryde, Daniel; Herbert, M; Deans, Tim

doi:10.1016/j.applthermaleng.2012.07.038

Cited by 13 publications

(11 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Processes such as ''ice pigging'' have been proposed in which a plug of ice is used to sweep product out and speed changeover [100]. We have recently [101] described experiments in which cleaning times were reduced by more than 25 % by adjusting process conditions.…”

Section: New Materials and Operating Methodsmentioning

confidence: 99%

Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

et al. 2015

View full text Add to dashboard Cite

A selection of Food Engineering research including food structure engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure engineering is discussed by using structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection of sensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layerby-layer interface engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for food applications. Future Food Engineering must provide solutions for sustainable food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made foods, sustainable use of resources and research at disciplinary interfaces. Modern food engineers contribute to innovations in food processing methods and utilization of structure-property relationships and reverse engineering principles for systematic use of information of consumer needs to process innovation. Food structure engineering, emulsion engineering, micro-and nanotechnologies, and sustainability of food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel food processes to be adapted by the food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills.

show abstract

Section: New Materials and Operating Methodsmentioning

confidence: 99%

Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

et al. 2015

View full text Add to dashboard Cite

show abstract

“…In this model, three factors including transportation, heat transfer, and melting should be taken into account . Furthermore, Quarini et al extended the above model to a semianalytical model for predicting the survivability of an ice pig passing through pipes, which allowed ice pig operators to estimate the quantity of slurry used for a specific ice pigging task . This research also reported that the ice fraction and pipe wall material had a significant effect on the longevity of the ice pig by applying the model to typical working conditions in DWDS.…”

Section: Mechanism Of Ice Piggingmentioning

confidence: 99%

“…Besides, ice pigs in the pipe made of high conducting material have shorter survivability. Specifically, with an ice fraction of 39% (measured by calorimetry), the effective cleaning length of an ice pig in plastic pipes is about three times as long as in iron pipes …”

Section: Mechanism Of Ice Piggingmentioning

confidence: 99%

“…Moreover, low flow speed will lead to a “short-lived” ice pig because a slow-moving ice pig has more contact time with the pipe wall to absorb available heat than a faster moving pig. A longer ice pig length pumped into pipes will offer a solution . If interval flow occurs, find the right timing according to actual monitoring data of flow and pressure in DWDS, especially the peak flow.…”

Section: Engineering Design Of Ice Piggingmentioning

confidence: 99%

“…In this case, temporary blockage in pipelines is also likely to happen. Consequently, a typical ice pigging operation is carried out when the ice fraction is 40%–50% . In contrast, another study shows that when the ice fraction is less than 30%–40%, the ice pig shows no significant cleaning effect, whereas when the ice fraction is up to 70%–80% and even higher, it can still be pumped with desirable rheological properties .…”

Section: Engineering Design Of Ice Piggingmentioning

confidence: 99%

See 2 more Smart Citations

Review of Ice Slurry Pigging Techniques for the Water Supply Industry: Engineering Design and Application

Huang

Dong

et al. 2022

ACS EST Eng.

View full text Add to dashboard Cite

It has been established that treated water can be easily impacted when delivered through drinking water distribution systems (DWDS), with issues such as discoloration, metal ion release, and bacterial regrowth. As part of good practice, water companies should take reasonable steps to prevent contamination from DWDS. Because traditional maintenance strategies have limitations, ice pigging can be employed as a powerful pipeline cleaning technique with the advantages of high cleaning efficiency, environmentally friendliness, not sticking, and cost effectiveness in some scenarios. This study aims to provide a review of the state-of-the-art techniques of ice pigging for the water supply industry. After providing the mechanism of ice pigging, the generation and storage of ice slurries and ice fraction measurement were investigated. The critical aspects during the ice pigging process concerning the flow pattern, pressure drop, and survival distance of ice slurries were also discussed. In addition, this critical review integrated scattered knowledge on engineering design to improve the performance of ice pigging. Three important factors in practical engineering include ice slurry flow velocity, ice fraction, and ice pig length. Finally, informed by in-depth analysis of suitable applications and underlying mechanisms, ice pigging is expected to further enhance fouling removal capacity and enable better water quality, reduced service interruptions, and have fewer customer complaints.

show abstract

Improving the Cleaning of Heat Exchangers

Fryer

Christian

2016

Handbook of Hygiene Control in the Food Industry

View full text Add to dashboard Cite

Transient thermal performance of ice slurries pumped through pipes

Cited by 13 publications

References 6 publications

Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

Review of Ice Slurry Pigging Techniques for the Water Supply Industry: Engineering Design and Application

Improving the Cleaning of Heat Exchangers

Contact Info

Product

Resources

About