Coupling fluid flow, heat transfer and thermal denaturation-aggregation of beta-lactoglobulin using an Eulerian/Lagrangian approach

Etienne Chantoiseau; A. Plana-Fattori; C. Doursat; D. Flick

doi:10.1016/j.jfoodeng.2012.05.043

Coupling fluid flow, heat transfer and thermal denaturation-aggregation of beta-lactoglobulin using an Eulerian/Lagrangian approach

Etienne Chantoiseau ¹ A. Plana-Fattori C. Doursat D. Flick ²

1 EPHOR - Unité de Recherche Environnement Physique de la plante Horticole

Abstract : The transformation of liquid food product under heat treatment is often represented by considering average temperature evolution along the exchanger and by assuming plug-flow. Our aim is to demonstrate that thermal denaturation-aggregation of whey proteins can be more realistically represented by taking into account the different dynamical and thermal histories associated with fluid parcels which progress more or less quickly, far or close to the heating wall, inside the processing unit. A numerical approach is proposed for evaluating the thermal denaturation-aggregation of whey proteins, combining computational fluid dynamics and the population balance equation. The approach is illustrated by the evolution of a suspension of beta-lactoglobulin. Fluid flow and heat transfer are solved through the finite element method in the Eulerian frame, while product transformation is evaluated along representative Lagrangian trajectories. Outlet bulk results show that the product reaches a higher level of transformation than in assuming plug-flow and radially-independent temperature.

Keywords : Euler-Lagrange method Population balance equation Computational fluid dynamics Beta-lactoglobulin Thermal treatment Particle aggregation

Type de document :

Article dans une revue

Journal of Food Engineering, Elsevier, 2012, 113 (2), pp.234-244. 〈10.1016/j.jfoodeng.2012.05.043〉

Domaine :

Sciences du Vivant [q-bio] / Sciences agricoles / Horticulture

Liste complète des métadonnées

https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00841043
Contributeur : Céline Martel <>
Soumis le : mercredi 3 juillet 2013 - 16:46:02
Dernière modification le : jeudi 13 septembre 2018 - 15:24:10

Coupling fluid flow, heat transfer and thermal denaturation-aggregation of beta-lactoglobulin using an Eulerian/Lagrangian approach

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Coupling fluid flow, heat transfer and thermal denaturation-aggregation of beta-lactoglobulin using an Eulerian/Lagrangian approach

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