par Herman, Christelle ;Hospied, Emeline;Terfve, Camille;Préat, Ludovic;Kegelaers, Yves ;Debaste, Frédéric
Référence World Congress of Chemical Engineering (8th: 23-27 août 2009: Montréal, Canada)
Publication Non publié, 2009-08-26
Communication à un colloque
Résumé : A prospective study of the margarine flow in resting tubes, the last step of margarine industrial processing, is presented. This maturation unit operation implies simultaneous crystallization, heat transfer and thixotropic flow. A first experimental characterisation of this process is realized based on residence time distribution measurement on progressively more complex set-ups of a pilot plant. The experiments show the importance of mixing and heat transfer in the product during the whole process to avoid the existence of dead zones. A first study of rheological behaviour and of heat transfer properties of the margarine is also presented. Experiments are then compared to simple mathematical evaluations of simplified flows to deduce trends and pathway for further research. The importance of the coupling of heat, mass and momentum transport is clearly highlighted