Study and Optimization of a CO2 Sparger for Carbonated Beverages and Beer by Means of CFD Modeling
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Massimiliano Rinaldi
,
Matteo Cordioli
Abstract
In the present work, two different geometries of spargers for beverage carbonation were modeled by means of CFD technique, taking into consideration three different flow rates. The first geometry presented a radial inlet of liquid food while the second one a tangential one. Calculation allowed to study the effect of fluid velocities on mixing and to identify the best solution; mathematical results were then confirmed from a qualitative point of view by experimental tests with both water and apple juice. CFD resulted a very useful technique for in-silico designing, not only for technically-simple parts of plants but also for very complicated ones such as carbon dioxide spargers in which gas and liquid are mixed together.
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©2016 by De Gruyter
Articles in the same Issue
- Frontmatter
- Editorial
- Special Issue “Selected Papers from the First International Food Operations & Processing Simulation Workshop – FoodOPS 2015 (September 21–23, 2015, Bergeggi, Italy)”
- Special Section: Articles from the first FoodOPS 2015
- Life Cycle Assessment of a New Feed Production Obtained by Wasted Flour Food Collected from the Distribution and Retail Phases
- Vendor-Managed Inventory Practice in the Supermarket Supply Chain
- Breakage Characteristics of Granulated Food Products for Prediction of Attrition during Lean-Phase Pneumatic Conveying
- Analysis, Simulation and Optimization of the Milking Process in a Cowshed for the Production of Parmigiano Reggiano
- Study and Optimization of a CO2 Sparger for Carbonated Beverages and Beer by Means of CFD Modeling
- CFD Analysis of Coffee Packaging in Capsules using Gas Flushing Modified Atmosphere Packaging
- Regular Research Articles
- Developing an Effective Method to Determine the Heat Transfer Model in Fish Myofibrillar Protein Paste with Computer Simulation Considering the Phase Transition on Various Dimensions
- A Comparative Modeling Study of Quince Infrared Drying and Evaluation of Quality Parameters
- Mechanical and Thermal Properties of Polyurethane Foams from Liquefied Sugar Beet Pulp
- Effect of Drying on Porous Characteristics of Orange Peel
Articles in the same Issue
- Frontmatter
- Editorial
- Special Issue “Selected Papers from the First International Food Operations & Processing Simulation Workshop – FoodOPS 2015 (September 21–23, 2015, Bergeggi, Italy)”
- Special Section: Articles from the first FoodOPS 2015
- Life Cycle Assessment of a New Feed Production Obtained by Wasted Flour Food Collected from the Distribution and Retail Phases
- Vendor-Managed Inventory Practice in the Supermarket Supply Chain
- Breakage Characteristics of Granulated Food Products for Prediction of Attrition during Lean-Phase Pneumatic Conveying
- Analysis, Simulation and Optimization of the Milking Process in a Cowshed for the Production of Parmigiano Reggiano
- Study and Optimization of a CO2 Sparger for Carbonated Beverages and Beer by Means of CFD Modeling
- CFD Analysis of Coffee Packaging in Capsules using Gas Flushing Modified Atmosphere Packaging
- Regular Research Articles
- Developing an Effective Method to Determine the Heat Transfer Model in Fish Myofibrillar Protein Paste with Computer Simulation Considering the Phase Transition on Various Dimensions
- A Comparative Modeling Study of Quince Infrared Drying and Evaluation of Quality Parameters
- Mechanical and Thermal Properties of Polyurethane Foams from Liquefied Sugar Beet Pulp
- Effect of Drying on Porous Characteristics of Orange Peel
