A first-principles model for the freezing step in ice cream manufacture

Bogdan Dorneanu, Costin S. Bildea, Johan Grievink, Peter M. Bongers

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)

Abstract

This contribution deals with the development of a first-principles model for ice cream formation in the freezing unit to support product design and plant operation. Conservation equations for the mass, energy and momentum, considering axial flow assumptions are taken into account. The distributed features of the ice crystals and air bubbles are considered. Information related to the phase equilibrium conditions, the equations of state and the rate equations are added to the model. Some model reduction is already present, regarding the complex laminar fluid flow. The essential uncertainty of the model is in the simplification of the fluid flow, as well as in the structure and parameters of the rate laws. The structure of the model is presented, as well as preliminary computational results.

Original languageEnglish
Title of host publication19th European Symposium on Computer Aided Process Engineering
EditorsJacek Jezowski, Jan Thullie
Pages171-176
Number of pages6
DOIs
Publication statusPublished - Jun 26 2009

Publication series

NameComputer Aided Chemical Engineering
Volume26
ISSN (Print)1570-7946

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Keywords

  • distributed product properties
  • freezing
  • ice cream
  • modelling

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Computer Science Applications

Cite this

Dorneanu, B., Bildea, C. S., Grievink, J., & Bongers, P. M. (2009). A first-principles model for the freezing step in ice cream manufacture. In J. Jezowski, & J. Thullie (Eds.), 19th European Symposium on Computer Aided Process Engineering (pp. 171-176). (Computer Aided Chemical Engineering; Vol. 26). https://doi.org/10.1016/S1570-7946(09)70029-X