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Scale-Up of Flat Bladed Mixer in Orange Juice Concentrate Process

Received: 20 January 2015     Accepted: 20 January 2015     Published: 14 February 2015
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Abstract

Mixing of orange concentrates to be homogenized was investigated using flat – bladed impeller. The rheological properties of orange juice concentrate were studied over the range 10-70°C, solid concentration 66 wt% and speed of spindle 50-250 rpm. Shear stress-shear rate data indicate that the concentrate behaves as non-Newtonian pesudoplastic fluid. Geometry was studied by varying the impeller to a column diameter. An impeller mixer was connected to an ammeter in order to predict the power of the mixer. The relation between a power number, blend number, pumping number and Reynolds's number were calculated at different D/T. Scale-up of the mixing process from the laboratory to the production plant scale was carried out utilizing the aforementioned correlations.

Published in American Journal of Energy Engineering (Volume 3, Issue 2-1)

This article belongs to the Special Issue Energy Conservation in Food Industry

DOI 10.11648/j.ajee.s.2015030201.11
Page(s) 1-5
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Scale-Up, Mixing, Flow Behavior of Orange Juice, Power Number, Flat Bladed Mixer, Mixing of Shear Thinning Fluids

References
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[2] Z. Maache-Rezzoug, J. M. Bouvier, K. Allaf, and C. Patras, Study of mixing in connection with the rheological properties of biscuit dough and dimensional characteristics of biscuits, J. Food Eng., 35, pp. 43–56, 1998.
[3] C. A. Kim, J. T. Kim, K. Lee, H. J. Choi, and M. S. Jhon, Mechanical degradation of dilute polymer solutions under turbulent flow, Polymer, 41, pp. 7611–7615, 2000.
[4] W. S. Kim, I. Hirasawa, and W. S. Kim, Effects of experimental conditions on the mechanism of particle aggregation in protein precipitation by polyelectrolytes with a high molecular weight, Chem. Eng. Sci, vol. 56, pp. 6525–6534, 2001.
[5] R. P. Chhabra, J.F. Richardson, Non-Newtonian Flow and Applied Rheology, Engineering Application, second ed. Elsevier, Butterworth-Heinemann, Amsterdam, 2008.
[6] A.W. Etchells, W.N. Ford, D.G.R. Short, Mixing of Bingham plastics on an industrial scale, Inst. Chem. Eng. Prog. Symp. Ser., 108, pp. 1–10, 1987.
[7] S.R.Mostafa, and M.A. Sorour, Effect of impeller geometry on mixing of carrot concentrate. TESCE, 32, pp. 1-13, 2006.
[8] M.A. Sorour, Prediction of power number in mixing of apricot jam puree, Journal of Engineering and Applied Science, 53, pp. 133-144, 2006.
[9] S., Masiuk, T. J. Kawecka, Mixing energy measurements in liquid vessel with pendulum agitators, Chemical Engineering and Processing, 43, 91-99, 2004.
[10] C.B. Elias, J. B. Joshi, Role of hydrodynamic shear on activity and structure of proteins", In: Scheper, T. (Ed.), Advances in Biochemical Engineering/Biotechnology, Springer, 59, pp. 47–71, 1998.
[11] B. McNeil, L.M. Harvey, Viscous fermentation products. Critical Reviews in Biotechnology 13, pp. 275–304, 1993.
[12] S. Saito, K. Arai, K. Takahashi, M. Kuriyama, Mixing and agitation of viscous fluids., In: Cheremisinoff, N.P. (Ed.), Encyclopedia of Fluid Mixing, vol. 2. Gulf Publishing, pp. 901–948, 1986.
[13] D.B. Todd, Mixing of highly viscous fluids, polymers, and pastes, In: Paul, E.L., Atiemo-Obeng, V.A., Kresta, S.M. (Eds.), Handbook of Industrial Mixing: Science and Practice. Wiley, pp. 987–1025, 2004.
[14] C. J. Geankoplis, 1983, Transport processes and unit operations, Allyn and Bacon, Inc., 2nd Ed., 1983
[15] R. J. Wilkens, C. Henry, L.E. Gates, Chemical Engineering Progress, pp. 44-52, 2003.
[16] Z. Xueming, H. Zondong, A. W. Nienowd, C.A. Kent, Rheological characteristics power consumption, mass and heat transfer during xanathan gum fermentation, Chinese Journal of Chemical Engineering, 2, pp. 198- 210, 1994.
[17] McCabe, W.L., and Smith, J.C., 2001, Unit Operations of Chemical Engineering, 6th Ed., McGraw-Hill, New York, NY.
Cite This Article
  • APA Style

    S. R. Mostafa, M. A. Sorour, S. M. Bo Samri. (2015). Scale-Up of Flat Bladed Mixer in Orange Juice Concentrate Process. American Journal of Energy Engineering, 3(2-1), 1-5. https://doi.org/10.11648/j.ajee.s.2015030201.11

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    ACS Style

    S. R. Mostafa; M. A. Sorour; S. M. Bo Samri. Scale-Up of Flat Bladed Mixer in Orange Juice Concentrate Process. Am. J. Energy Eng. 2015, 3(2-1), 1-5. doi: 10.11648/j.ajee.s.2015030201.11

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    AMA Style

    S. R. Mostafa, M. A. Sorour, S. M. Bo Samri. Scale-Up of Flat Bladed Mixer in Orange Juice Concentrate Process. Am J Energy Eng. 2015;3(2-1):1-5. doi: 10.11648/j.ajee.s.2015030201.11

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  • @article{10.11648/j.ajee.s.2015030201.11,
      author = {S. R. Mostafa and M. A. Sorour and S. M. Bo Samri},
      title = {Scale-Up of Flat Bladed Mixer in Orange Juice Concentrate Process},
      journal = {American Journal of Energy Engineering},
      volume = {3},
      number = {2-1},
      pages = {1-5},
      doi = {10.11648/j.ajee.s.2015030201.11},
      url = {https://doi.org/10.11648/j.ajee.s.2015030201.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajee.s.2015030201.11},
      abstract = {Mixing of orange concentrates to be homogenized was investigated using flat – bladed impeller. The rheological properties of orange juice concentrate were studied over the range 10-70°C, solid concentration 66 wt% and speed of spindle 50-250 rpm. Shear stress-shear rate data indicate that the concentrate behaves as non-Newtonian pesudoplastic fluid. Geometry was studied by varying the impeller to a column diameter. An impeller mixer was connected to an ammeter in order to predict the power of the mixer. The relation between a power number, blend number, pumping number and Reynolds's number were calculated at different D/T. Scale-up of the mixing process from the laboratory to the production plant scale was carried out utilizing the aforementioned correlations.},
     year = {2015}
    }
    

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    AU  - S. R. Mostafa
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    T2  - American Journal of Energy Engineering
    JF  - American Journal of Energy Engineering
    JO  - American Journal of Energy Engineering
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    AB  - Mixing of orange concentrates to be homogenized was investigated using flat – bladed impeller. The rheological properties of orange juice concentrate were studied over the range 10-70°C, solid concentration 66 wt% and speed of spindle 50-250 rpm. Shear stress-shear rate data indicate that the concentrate behaves as non-Newtonian pesudoplastic fluid. Geometry was studied by varying the impeller to a column diameter. An impeller mixer was connected to an ammeter in order to predict the power of the mixer. The relation between a power number, blend number, pumping number and Reynolds's number were calculated at different D/T. Scale-up of the mixing process from the laboratory to the production plant scale was carried out utilizing the aforementioned correlations.
    VL  - 3
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Author Information
  • Chemical Engineering Dept., Faculty of Eng., Cairo Univ., Giza. Egypt

  • Food Eng. and Packaging Dept., Food Tech. Research Institute, Agric. Research center, Giza, Egypt

  • Public Authority of Education Applied & Training Healthy Science, Food Processing Nutrition, Kuwait, Kuwait

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