COMPUTATIONAL ANALYSIS OF SCRAPED SURFACE HEAT EXCHANGERS FOR THERMAL PROCESSING OF ICE CREAM MIXES
14th Biennial International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2026, Ghent, Belçika, 15 - 17 Nisan 2026, ss.49-55, (Tam Metin Bildiri)
- Yayın Türü: Bildiri / Tam Metin Bildiri
- Basıldığı Şehir: Ghent
- Basıldığı Ülke: Belçika
- Sayfa Sayıları: ss.49-55
- Anahtar Kelimeler: flow evolution, heat transfer, ice cream mix, mathematical modelling, Scraped surface heat exchanger
- Ankara Üniversitesi Adresli: Evet
Özet
There have been recent outbreaks and recalls related with ice cream have been reported by CDC and FDA. These highlighted the significance of proper and uniform thermal processing of ice cream mixes. Currently, heat exchanger systems are preferred for this purpose, and the complex non-Newtonian rheological properties of ice cream mixes pose a challenge in the view of achieving uniform temperature distribution. Increased energy costs and difficulties in process optimization highlight the need of designing and optimizing heat exchangers for efficient processing. While the shell-and-tube heat exchangers are commonly used in industrial processes, scraped surface designs are more suitable for processing of such products with high viscosity. Therefore, this study compared the shell and tube heat exchangers to the scraped surface heat exchangers for thermal uniformity in thermal processing of ice cream mixtures. In addition, thermal efficiency of the scraped surface heat exchangers was determined for various design factors. Increasing the number of blades and the speed of rotation increased the outlet temperature of the ice cream mixture while L-shaped blades resulted in increased outlet temperatures compared to the bending blade design. The results indicated that the processing a non-Newtonian fluid in a scraped surface heat exchanger is more efficient in preventing the thermal stratification and resulting temperature uniformity problems.