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

Onderzoeksoutput: Hoofdstuk in Boek/Rapport/Congresprocedure › Conferentiebijdrage › Academic

2 Citaten (Scopus)

Samenvatting

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.

Originele taal-2	Engels
Titel	Proceedings of the 20th European Symposium on Computer Aided Process Engineering (Escape-20), 6-9 june 2010, Ischia, Naples, Italy
Redacteuren	S. Pierucci, G. Buzzi Ferraris
Plaats van productie	Amsterdam
Uitgeverij	Elsevier
Pagina's	265-270
ISBN van geprinte versie	978-0-444-53569-6
DOI's	https://doi.org/10.1016/S1570-7946(10)28045-8
Status	Gepubliceerd - 2010
Evenement	20th European Symposium on Computer Aided Process Engineering (ESCAPE 20) - Hotel Continental Terme, Ischia, Italië Duur: 6 jun. 2010 → 9 jun. 2010 Congresnummer: 20 http://www.aidic.it/escape20/

Publicatie series

Naam	Computer Aided Chemical Engineering
Volume	28C
ISSN van geprinte versie	1570-7946

Congres

Congres	20th European Symposium on Computer Aided Process Engineering (ESCAPE 20)
Verkorte titel	ESCAPE
Land/Regio	Italië
Stad	Ischia
Periode	6/06/10 → 9/06/10
Ander	ESCAPE20
Internet adres	http://www.aidic.it/escape20/

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10.1016/S1570-7946(10)28045-8

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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 (editors), Proceedings of the 20th European Symposium on Computer Aided Process Engineering (Escape-20), 6-9 june 2010, Ischia, Naples, Italy (blz. 265-270). (Computer Aided Chemical Engineering; Vol. 28C). Elsevier. https://doi.org/10.1016/S1570-7946(10)28045-8

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

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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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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 (redactie), 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, blz. 265-270, 20th European Symposium on Computer Aided Process Engineering (ESCAPE 20), Ischia, Italië, 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. redactie / S. Pierucci; G. Buzzi Ferraris. Amsterdam : Elsevier, 2010. blz. 265-270 (Computer Aided Chemical Engineering; Vol. 28C).

Onderzoeksoutput: Hoofdstuk in Boek/Rapport/Congresprocedure › Conferentiebijdrage › 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.

AU - Bongers, P.M.M.

N1 - Conference code: 20

PY - 2010

Y1 - 2010

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, redacteurs, Proceedings of the 20th European Symposium on Computer Aided Process Engineering (Escape-20), 6-9 june 2010, Ischia, Naples, Italy. Amsterdam: Elsevier. 2010. blz. 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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