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Computational fluid dynamics (CFD) applications in spray drying of food products

Rinil, Kuriakose and Anandharamakrishnan, C. (2010) Computational fluid dynamics (CFD) applications in spray drying of food products. Trends in Food Science and Technology , 21. pp. 383-398.

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rends_in_Food_Science_&_Technology,_Volume_21,_Issue_8,_August_2010,_Pages_383-398.pdf
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Abstract

The application of computational fluid dynamics (CFD) in the area of spray drying of food ingredients is reviewed. The results from previous studies have shown thatCFDcan be useful tool for predicting the gas flow pattern and particle histories such as temperature, velocity, residence time and impact position. Moreover, CFD can also be used for investigating different chamber design on drying behaviour of food materials as well as scale-up studies. This paper provides the aireparticle interactions, different turbulence models, reference frames, reaction engineering model used for spray-drying applications along with the particle histories and different spray chamber configurations. The recent developments in this research area such as drying kinetics model, dropletedroplet interactions, unsteady state simulations and integration of population balance model are discussed. In addition, the current limitations and future scope for the potential research are also highlighted.

Item Type: Article
Uncontrolled Keywords: computational fluid dynamics, spray drying, food ingredients
Subjects: 600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2011 06:00
Last Modified: 28 Dec 2011 10:24
URI: http://ir.cftri.com/id/eprint/10129

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