A reduced model for the freezing step in ice cream manufacture

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

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)


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 languageEnglish
Pages (from-to)265-270
Number of pages6
JournalComputer Aided Chemical Engineering
Issue numberC
Publication statusPublished - 2010


  • Freezing
  • Ice cream
  • Model reduction

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Computer Science Applications

Fingerprint Dive into the research topics of 'A reduced model for the freezing step in ice cream manufacture'. Together they form a unique fingerprint.

Cite this