Numerical analysis of an ultrasonic technology for food ... · Numerical analysis of an ultrasonic...
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Numerical analysis of an ultrasonic
technology for food dehydration
process intensification
1Grupo de Sistemas y Tecnologías Ultrasónicas (GSTU), ITEFI, CSIC, Madrid (Spain)2Centre RAPSODEE UMR CNRS 5302. Ecole des Mines d’Albi, Albi (France)
Work supported by the project DPI2012-37466-C03-01 funded by the Spanish Ministry of Economy and Competitiveness
R. Andrés1, O. Louisnard2, E. Riera1, V.M. Acosta1
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Numerical analysis of an ultrasonic technology for food dehydration process intensification
2
Enhancement of the dispersion of solid
particles in liquidsUltrasonic defoaming
US system for textile washing
BACKGROUND
CO
WATER INLET
ULTRASONICTRANSDUCER
30º
FOAM LEVELSENSOR
3 m
3.2
m
TURNING SYSTEM
SPRAY BALL
FIL
LE
D T
O 6
6%
2
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Numerical analysis of an ultrasonic technology for food dehydration process intensification
BACKGROUND
Mass transfer enhancement in
food drying
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Numerical analysis of an ultrasonic technology for food dehydration process intensification
OBJECTIVE
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Numerical analysis of an ultrasonic technology for food dehydration process intensification
Brass flange
Terminal
Ground
(Neppiras 1973)
TRANSDUCER DESIGNLANGEVIN TYPE TRANSDUCER
Multiphysics simulation:
- Electrostatic.- Ceramic stack
(piezoelectric materials PZT 802)
- Solid Mechanics.- Ceramics, back and front
masses, brass flange and bolt).
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Numerical analysis of an ultrasonic technology for food dehydration process intensification
28579 Hz
27693 Hz
29625 Hz
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Numerical analysis of an ultrasonic technology for food dehydration process intensification
S1
S2
TRANSDUCER DESIGNMECHANICAL AMPLIFIER
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Numerical analysis of an ultrasonic technology for food dehydration process intensification
TRANSDUCER DESIGNSTEPPED-GROOVED CIRCULAR PLATE
Eigenfrequency study.
Swept mesh.
Seven nodal circle
vibration mode.
Influence of other close
modes.
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Numerical analysis of an ultrasonic technology for food dehydration process intensification
TRANSDUCER DESIGN STATIONARY STUDY
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Numerical analysis of an ultrasonic technology for food dehydration process intensification
TRANSDUCER DESIGN EIGENFREQUENCIES
9452 14116 20959 27268
10866 14283 24070 29235
12169 15376 24125 32669
12871 15585 25427 33496
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Numerical analysis of an ultrasonic technology for food dehydration process intensification
TRANSDUCER DESIGN FREQUENCY DOMAIN
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Numerical analysis of an ultrasonic technology for food dehydration process intensification
ULTRASONIC FIELDDEHYDRATION CHAMBER
Multiphysics simulation:
- Electrostatic.- Ceramic stack (piezoelectric
materials PZT 802)
- Solid Mechanics.- Transducer (PZT-802, steel and
titanium alloy).
- Pressure Acoustics.- Air at 20ºC (considered as a
thermo viscous fluid).
Sound hard boundaries.
Free triangular mesh with maximum element size λ/16
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Numerical analysis of an ultrasonic technology for food dehydration process intensification
ULTRASONIC FIELD FREE FIELD (PML)
Coherent side Focused side
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Numerical analysis of an ultrasonic technology for food dehydration process intensification
ULTRASONIC FIELDULTRASONIC CHAMBER
Coherent sideFocused side
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Numerical analysis of an ultrasonic technology for food dehydration process intensification
DEHYDRATION KINETICS
Porous materials: porosity, flow
resistance, density...
Potato sample 20x20 mm
Fluid element. Effective density and
sound speed
Free triangular mesh with maximum
element size λ/16
Effective density
(kg/m3)
Effective sound speed
(m/s)
1.21 + i 1.15 108 0.176 + i 0.176
(Morse and Ingard 1968)
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Numerical analysis of an ultrasonic technology for food dehydration process intensification
DEHYDRATION KINETICSENERGY ABSORPTION ANALYSIS
(Kinsler and Frey 1950)
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Numerical analysis of an ultrasonic technology for food dehydration process intensification
CONCLUSION AND FUTURE
RESEARCH LINES
A numerical study of a food dehydration system assistedby power
ultrasound has been made.
Including:
- High power ultrasonic transducer design
- Acoustic field simulation
- Food samples behaviour
Future research lines: study the non-linear propagation and other
configurations.
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Numerical analysis of an ultrasonic technology for food dehydration process intensification
THANK YOU VERY MUCH
FOR YOUR ATTENTION
http://www.itefi.csic.es