WIT Press


The Modeling Of Dough Mixing With Free Surfaces In Two And Three Dimensions

Price

Free (open access)

Paper DOI

10.2495/MB010101

Volume

29

Pages

7

Published

2001

Size

571 kb

Author(s)

M.F. Webster, D. Ding, K.S. Sujatha

Abstract

The modeling of dough mixing with free surfaces in two and three dimensions M.F. Webster, D. Ding & K.S. Sujatha Institute of Non-Newtonian Fluid Mechanics, University of Wales, UK Abstract This paper reports work on the two and three-dimensional numerical simulation of dough mixing with free surfaces, that arises in the food processing industry. Free surface flow in a rotating cylinder is investigated when a fluid is mixed in a cylinder with a stirrer. Different dough mixer designs are investigated. The rotating stirrer may be placed either in a concentric or eccentric arrangement with respect to the axis of the vessel being horizontal or vertical. The equations are solved in a three dimensional cylindrical polar coordinate system. The numerical simulation is based on a Taylor-Galerkin finite element formation, with an arbitrary Lagrangian- Eulerian scheme to accommodate free surface movement. Predictions compare closely to equivalent experimental results. 1 Introduction This

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