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A Three-Stage Solidification Model for Food Particles.

Seshasai Srinivasan1

  • 1W Booth School of Engineering Practice and Technology, McMaster University, Hamilton, ON L8S 4L8, Canada.

Foods (Basel, Switzerland)
|January 11, 2022
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Summary
This summary is machine-generated.

This study models food droplet solidification, finding that crystallization time depends exponentially on droplet size, ambient temperature, and gas velocity. Optimizing these parameters can reduce processing time and energy consumption in powder production.

Keywords:
cocoa butter powderexperimental validationheat transfermultiphase flowsnumerical analysisparameter analysisparticle solidification model

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Area of Science:

  • Food science and engineering
  • Computational fluid dynamics
  • Heat transfer

Background:

  • Food droplet solidification is crucial for powder production.
  • Accurate modeling is needed to optimize processing parameters.
  • Existing models may not fully capture the multi-stage nature of solidification.

Purpose of the Study:

  • To develop and validate a three-stage solidification model for food droplets.
  • To investigate the influence of key parameters on cocoa butter droplet crystallization.
  • To identify optimal conditions for minimizing crystallization time and energy usage.

Main Methods:

  • Implementation of a three-stage solidification model (convective cooling, phase change, tempering) in computational fluid dynamics (CFD).
  • Validation of the model using experimental data for cocoa butter.
  • Parametric simulations exploring droplet size, ambient temperature, and relative drop-gas velocity.

Main Results:

  • Crystallization time exhibits an exponential relationship with droplet size.
  • Increased ambient temperature prolongs crystallization time.
  • Higher relative drop-gas velocity reduces crystallization time.

Conclusions:

  • Extreme process parameter values minimize crystallization time but increase energy demand.
  • Optimization is necessary to balance crystallization time and energy efficiency in powder production.
  • The developed model provides a tool for understanding and optimizing food droplet solidification.