A reduced model for the freezing step in ice cream manufacture

B. Dorneanu; C.S. Bildea; J. Grievink; P.M.M. Bongers

doi:10.1016/S1570-7946(10)28045-8

A reduced model for the freezing step in ice cream manufacture

B. Dorneanu, C.S. Bildea, J. Grievink, P.M.M. Bongers

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › Academic

3 Citations (Scopus)

Abstract

This contribution deals with the development of a reduced yet complex model, to support process design and operation. The model is computationally effective. The main physical phenomena considered in the model are the axial convective transport of mass, the radial outflow of heat at coolant wall to the refrigerant, the growth of the frozen ice layer, the periodic removal of the ice crystals by scraping and the melting of the ice crystal population in the bulk liquid. Rate equations for the relevant physical phenomena, as well as phase equilibrium conditions and thermodynamic equations of state are also present. The target output variables to meet the product quality specifications are the ice crystals size and the air content. Results of some preliminary steady state simulations are presented.

Original language	English
Title of host publication	Proceedings of the 20th European Symposium on Computer Aided Process Engineering (Escape-20), 6-9 june 2010, Ischia, Naples, Italy
Editors	S. Pierucci, G. Buzzi Ferraris
Place of Publication	Amsterdam
Publisher	Elsevier
Pages	265-270
ISBN (Print)	978-0-444-53569-6
DOIs	https://doi.org/10.1016/S1570-7946(10)28045-8
Publication status	Published - 2010
Event	20th European Symposium on Computer Aided Process Engineering (ESCAPE 20) - Hotel Continental Terme, Ischia, Italy Duration: 6 Jun 2010 → 9 Jun 2010 Conference number: 20 http://www.aidic.it/escape20/

Publication series

Name	Computer Aided Chemical Engineering
Volume	28C
ISSN (Print)	1570-7946

Conference

Conference	20th European Symposium on Computer Aided Process Engineering (ESCAPE 20)
Abbreviated title	ESCAPE
Country/Territory	Italy
City	Ischia
Period	6/06/10 → 9/06/10
Internet address	http://www.aidic.it/escape20/

Access to Document

10.1016/S1570-7946(10)28045-8

Cite this

Dorneanu, B., Bildea, C. S., Grievink, J., & Bongers, P. M. M. (2010). A reduced model for the freezing step in ice cream manufacture. In S. Pierucci, & G. Buzzi Ferraris (Eds.), Proceedings of the 20th European Symposium on Computer Aided Process Engineering (Escape-20), 6-9 june 2010, Ischia, Naples, Italy (pp. 265-270). (Computer Aided Chemical Engineering; Vol. 28C). Elsevier. https://doi.org/10.1016/S1570-7946(10)28045-8

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title = "A reduced model for the freezing step in ice cream manufacture",

abstract = "This contribution deals with the development of a reduced yet complex model, to support process design and operation. The model is computationally effective. The main physical phenomena considered in the model are the axial convective transport of mass, the radial outflow of heat at coolant wall to the refrigerant, the growth of the frozen ice layer, the periodic removal of the ice crystals by scraping and the melting of the ice crystal population in the bulk liquid. Rate equations for the relevant physical phenomena, as well as phase equilibrium conditions and thermodynamic equations of state are also present. The target output variables to meet the product quality specifications are the ice crystals size and the air content. Results of some preliminary steady state simulations are presented.",

author = "B. Dorneanu and C.S. Bildea and J. Grievink and P.M.M. Bongers",

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booktitle = "Proceedings of the 20th European Symposium on Computer Aided Process Engineering (Escape-20), 6-9 june 2010, Ischia, Naples, Italy",

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Dorneanu, B, Bildea, CS, Grievink, J & Bongers, PMM 2010, A reduced model for the freezing step in ice cream manufacture. in S Pierucci & G Buzzi Ferraris (eds), Proceedings of the 20th European Symposium on Computer Aided Process Engineering (Escape-20), 6-9 june 2010, Ischia, Naples, Italy. Computer Aided Chemical Engineering, vol. 28C, Elsevier, Amsterdam, pp. 265-270, 20th European Symposium on Computer Aided Process Engineering (ESCAPE 20), Ischia, Italy, 6/06/10. https://doi.org/10.1016/S1570-7946(10)28045-8

A reduced model for the freezing step in ice cream manufacture. / Dorneanu, B.; Bildea, C.S.; Grievink, J. et al.
Proceedings of the 20th European Symposium on Computer Aided Process Engineering (Escape-20), 6-9 june 2010, Ischia, Naples, Italy. ed. / S. Pierucci; G. Buzzi Ferraris. Amsterdam: Elsevier, 2010. p. 265-270 (Computer Aided Chemical Engineering; Vol. 28C).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › Academic

TY - GEN

T1 - A reduced model for the freezing step in ice cream manufacture

AU - Dorneanu, B.

AU - Bildea, C.S.

AU - Grievink, J.

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PY - 2010

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N2 - This contribution deals with the development of a reduced yet complex model, to support process design and operation. The model is computationally effective. The main physical phenomena considered in the model are the axial convective transport of mass, the radial outflow of heat at coolant wall to the refrigerant, the growth of the frozen ice layer, the periodic removal of the ice crystals by scraping and the melting of the ice crystal population in the bulk liquid. Rate equations for the relevant physical phenomena, as well as phase equilibrium conditions and thermodynamic equations of state are also present. The target output variables to meet the product quality specifications are the ice crystals size and the air content. Results of some preliminary steady state simulations are presented.

AB - This contribution deals with the development of a reduced yet complex model, to support process design and operation. The model is computationally effective. The main physical phenomena considered in the model are the axial convective transport of mass, the radial outflow of heat at coolant wall to the refrigerant, the growth of the frozen ice layer, the periodic removal of the ice crystals by scraping and the melting of the ice crystal population in the bulk liquid. Rate equations for the relevant physical phenomena, as well as phase equilibrium conditions and thermodynamic equations of state are also present. The target output variables to meet the product quality specifications are the ice crystals size and the air content. Results of some preliminary steady state simulations are presented.

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Dorneanu B, Bildea CS, Grievink J, Bongers PMM. A reduced model for the freezing step in ice cream manufacture. In Pierucci S, Buzzi Ferraris G, editors, Proceedings of the 20th European Symposium on Computer Aided Process Engineering (Escape-20), 6-9 june 2010, Ischia, Naples, Italy. Amsterdam: Elsevier. 2010. p. 265-270. (Computer Aided Chemical Engineering). doi: 10.1016/S1570-7946(10)28045-8

A reduced model for the freezing step in ice cream manufacture

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