Thermal behaviour of stirred yoghurt during cooling in plate heat exchangers

In this study, CFD calculations were made in order to analyse the thermal behaviour of yoghurt in a plate heat exchanger, the yoghurt viscosity being described by a Herschel–Bulkley model. The influence of Reynolds number on local Nusselt numbers was analysed as well as the influence of entry effect...

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Bibliographic Details
Main Author: Fernandes, C. S. (author)
Other Authors: Dias, Ricardo P. (author), Nóbrega, J. M. (author), Afonso, I. M. (author), Melo, L. F. (author), Maia, J. M. (author)
Format: article
Language:eng
Published: 2006
Subjects:
Stirred yoghurt
Plate heat exchanger
Local nusselt numbers
Computational rheology
Science & Technology
Online Access:http://hdl.handle.net/1822/12583
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/12583

Internet

http://hdl.handle.net/1822/12583

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