In the present work, two different geometries of spargers for beverage carbonation were modeled by means of CFD technique, taking into consideration three different flow rates. The first geometry presented a radial inlet of liquid food while the second one a tangential one. Calculation allowed to study the effect of fluid velocities on mixing and to identify the best solution; mathematical results were then confirmed from a qualitative point of view by experimental tests with both water and apple juice. CFD resulted a very useful technique for in-silico designing, not only for technically-simple parts of plants but also for very complicated ones such as carbon dioxide spargers in which gas and liquid are mixed together.

Study and Optimization of a CO2 Sparger for Carbonated Beverages and Beer by Means of CFD Modeling / Rinaldi, Massimiliano; Cordioli, Matteo; Barbanti, Davide; Dall’Aglio, Marco. - In: INTERNATIONAL JOURNAL OF FOOD ENGINEERING. - ISSN 1556-3758. - 12:9(2016), pp. 867-873. [10.1515/ijfe-2016-0083]

Study and Optimization of a CO2 Sparger for Carbonated Beverages and Beer by Means of CFD Modeling

RINALDI, Massimiliano;CORDIOLI, Matteo;BARBANTI, Davide;
2016

Abstract

In the present work, two different geometries of spargers for beverage carbonation were modeled by means of CFD technique, taking into consideration three different flow rates. The first geometry presented a radial inlet of liquid food while the second one a tangential one. Calculation allowed to study the effect of fluid velocities on mixing and to identify the best solution; mathematical results were then confirmed from a qualitative point of view by experimental tests with both water and apple juice. CFD resulted a very useful technique for in-silico designing, not only for technically-simple parts of plants but also for very complicated ones such as carbon dioxide spargers in which gas and liquid are mixed together.
Study and Optimization of a CO2 Sparger for Carbonated Beverages and Beer by Means of CFD Modeling / Rinaldi, Massimiliano; Cordioli, Matteo; Barbanti, Davide; Dall’Aglio, Marco. - In: INTERNATIONAL JOURNAL OF FOOD ENGINEERING. - ISSN 1556-3758. - 12:9(2016), pp. 867-873. [10.1515/ijfe-2016-0083]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2817503
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