Recursos de colección

Biblioteca Digital do IPB (53.442 recursos)

A Biblioteca Digital do IPB, tem por objectivo divulgar e permitir o livre acesso à produção científica produzida pela comunidade académica, promovendo a integração, partilha e a visibilidade da informação científica e garantindo a preservação da memória intelectual do Instituto Politécnico de Bragança.

DEMAT - Resumos em Actas

Mostrando recursos 1 - 3 de 3

  1. Simulations of stirred yoghurt processing in plate heat exchangers. Part II: Thermal behaviour

    Afonso, Isabel M.; Fernandes, Carla S.; Maia, João M.; Melo, Luis F.
    Thermal processing and manufacturing in the food industry involves heating and cooling of highly viscous fluids. In general, these fluids exhibit complex flow patterns and are dependent on temperature, shear rate, duration of shear and elastic properties. Since the main factor limiting heat transfer is the viscous behaviour of the fluids, models that can capture this are of major interest to optimize heat exchanger design and to proper control of the manufacturing processes. A typical non-Newtonian food fluid is yoghurt, the rheological properties of which are influenced by several factors related with the physical nature of yoghurt and the processing...
    - 03-feb-2018

  2. Simulations of stirred yoghurt processing in plate heat exchangers. Part I: Rheological behaviour

    Fernandes, Carla S.; Afonso, Isabel M.; Melo, Luis F.; Maia, João M.
    Thermal processing and manufacturing in the food industry involves heating and cooling of highly viscous fluids. In general, these fluids exhibit complex flow patterns and are dependent on temperature, shear rate, duration of shear and elastic properties. Since the main factor limiting heat transfer is the viscous behaviour of the fluids, models that can capture this are of major interest to optimize heat exchanger design and to proper control of the manufacturing processes. A typical non-Newtonian food fluid is yoghurt, the rheological properties of which are influenced by several factors related with the physical nature of yoghurt and the processing...
    - 03-feb-2018

  3. Non-Newtonian flows in laminar regime in chevron plate heat exchangers: the influence of geometrical configuration

    Fernandes, Carla S.; Dias, Ricardo P.; Nóbrega, João M.; Maia, João M.
    Physical processing brings about irreversible textural and sensorial properties of nearly all the fluids on the food industry. In liquid food processing, plate heat exchangers (PHEs) are commonly used in the heating or cooling stages due to their advantages, such as high efficiency, ease of maintenance and cleaning and flexibility on account of the modular design. Although, laminar or low Reynolds number flows are usually obtained when liquid foods are processed in PHEs, the behaviour is strongly dependent on the geometrical properties of the chevron plates, namely on the corrugation angle and channel aspect ratio. Fanning friction factor correlations can be...
    - 03-feb-2018

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