The aim of this work is to analyze, by means of a CFD analysis, the injection of gaseous Nitrogen (N2) in vegetable oil. This process, called sparging, is important to enhance oil shelf-life, because it allows to separate by stripping the Oxygen (O2) dissolved in the product. In fact, when the tank filling begins, N2 bubbles start to rise towards the free surface of the product, dragging along with themselves part of the dissolved O2. In this way the probability of initiation of oxidative reactions is reduced and, consequently, is reduced also the possibility of oil degradation. The final goal of this work is to compare different sparger configurations and observe how they influence the stripping process during the tank filling phase. The various configurations have been compared in terms of O2 residual inside the tank at the end of the filling phase. The simulations still need to be experimentally validated.

Modelling and simulation of nitrogen injection in vegetable olive oil / Ferrari, Filippo; Spanu, Simone; Vignali, Giuseppe. - ELETTRONICO. - (2016), pp. 39-48. ((Intervento presentato al convegno International Food Operations and Processing Simulation Workshop, FoodOPS 2016 tenutosi a Cyprus nel SEPTEMBER 26-28 2016.

Modelling and simulation of nitrogen injection in vegetable olive oil

FERRARI, FILIPPO;SPANU, SIMONE;VIGNALI, Giuseppe
2016

Abstract

The aim of this work is to analyze, by means of a CFD analysis, the injection of gaseous Nitrogen (N2) in vegetable oil. This process, called sparging, is important to enhance oil shelf-life, because it allows to separate by stripping the Oxygen (O2) dissolved in the product. In fact, when the tank filling begins, N2 bubbles start to rise towards the free surface of the product, dragging along with themselves part of the dissolved O2. In this way the probability of initiation of oxidative reactions is reduced and, consequently, is reduced also the possibility of oil degradation. The final goal of this work is to compare different sparger configurations and observe how they influence the stripping process during the tank filling phase. The various configurations have been compared in terms of O2 residual inside the tank at the end of the filling phase. The simulations still need to be experimentally validated.
978-88-97999-83-6
Modelling and simulation of nitrogen injection in vegetable olive oil / Ferrari, Filippo; Spanu, Simone; Vignali, Giuseppe. - ELETTRONICO. - (2016), pp. 39-48. ((Intervento presentato al convegno International Food Operations and Processing Simulation Workshop, FoodOPS 2016 tenutosi a Cyprus nel SEPTEMBER 26-28 2016.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11381/2818832
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