Numerical simulation for heat transfer and velocity field characteristics of two-phase flow systems in axially rotating horizontal cans


Tutar M., ERDOĞDU F.

JOURNAL OF FOOD ENGINEERING, vol.111, no.2, pp.366-385, 2012 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 111 Issue: 2
  • Publication Date: 2012
  • Doi Number: 10.1016/j.jfoodeng.2012.02.008
  • Journal Name: JOURNAL OF FOOD ENGINEERING
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.366-385
  • Keywords: Numerical simulation, Canning, On-axis rotation, COMPUTATIONAL FLUID-DYNAMICS, OFF-AXIS ROTATION, NATURAL-CONVECTION, LIQUID FOOD, TRANSIENT TEMPERATURE, HEADSPACE BUBBLE, CANNED FOOD, STERILIZATION, ENCLOSURE, RETORT
  • Ankara University Affiliated: No

Abstract

Volume of fluid (VOF) element method coupled with a finite volume (FV) discretization technique was used to simulate two-dimensional, transient, two-phase flow patterns (air-water and air-food material) in an axially rotating horizontal can for rotational speeds of 10-160 rpm. Rotational Reynolds number ranged from 1700 to 27200 and 0.88 to 14.1 for water and food phases, respectively. FV solution was performed on a moving mesh system representing the can motion in on-axis axial rotation with respect to an inertial-fixed frame. Since the two-phase flow pattern prediction was an important aspect of modeling fluid mixing and improved heat transfer in canning process, reliable time- and spatially-dependent flow pattern maps were given to identify the rotational effects on two-phase flow characteristics and to determine flow patterns prevailing at different rotational speeds. Single-phase and food-phase flow computations with the corresponding flow patterns were also provided for a direct comparison with air-water results to further determine the physical limitations of the rotational effects. Numerical results demonstrated that two-phase flow patterns were significantly influenced by increasing rotational speeds leading to distinguishable flow patterns in terms of air-liquid (water/food material) interface characteristics and associated headspace air bubble movement through the liquid phase. (c) 2012 Elsevier Ltd. All rights reserved.