Fluid flows, Thermal engineering
the cooling process of chocolate pastilles.
In a pastillator, molten droplets are deposited on a moving and cooled steel belt. These droplets have a constant size and are evenly spaced. The droplets cool down to solid pastilles on the belt. The aim of this simulation was to identify critical parameters in this cooling process. A numerical sensitivity analysis was performed for a pastillator in ANSYS Fluent and we were able to identify the most important parameter: the temperature of the belt.
Cooling down hot melted chocolate
Performing experimental research can be very time consuming and resourceful. Especially when one wants to perform a sensitivity analysis which requires many experiments with slightly deviating operational parameters. We performed a sensitivity analysis for a steel belt cooler. Several cases were simulated, with different values for several parameters: the velocity of the air moving over the belt, the initial temperature of the air moving over the belt and the wall temperature of the moving belt. The average temperature of a pastille just before it left the belt, was evaluated and used to compare the different scenarios.
Geoffrey HavermansContact us
“cooling down hot melted chocolate”
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