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

S. R. Mostafa; M. A. Sorour; S. M. Bo Samri

doi:doi:10.11648/j.ajee.s.2015030201.11

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

S. R. Mostafa, M. A. Sorour, S. M. Bo Samri

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

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.
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[5]	R. P. Chhabra, J.F. Richardson, Non-Newtonian Flow and Applied Rheology, Engineering Application, second ed. Elsevier, Butterworth-Heinemann, Amsterdam, 2008.
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[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.
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[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.
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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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TY  - JOUR
T1  - Scale-Up of Flat Bladed Mixer in Orange Juice Concentrate Process
AU  - S. R. Mostafa
AU  - M. A. Sorour
AU  - S. M. Bo Samri
Y1  - 2015/02/14
PY  - 2015
N1  - https://doi.org/10.11648/j.ajee.s.2015030201.11
DO  - 10.11648/j.ajee.s.2015030201.11
T2  - American Journal of Energy Engineering
JF  - American Journal of Energy Engineering
JO  - American Journal of Energy Engineering
SP  - 1
EP  - 5
PB  - Science Publishing Group
SN  - 2329-163X
UR  - https://doi.org/10.11648/j.ajee.s.2015030201.11
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
IS  - 2-1
ER  -

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Author Information

S. R. Mostafa

Chemical Engineering Dept., Faculty of Eng., Cairo Univ., Giza. Egypt
M. A. Sorour

Food Eng. and Packaging Dept., Food Tech. Research Institute, Agric. Research center, Giza, Egypt
S. M. Bo Samri

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

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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}
}

Copy | Download

TY  - JOUR
T1  - Scale-Up of Flat Bladed Mixer in Orange Juice Concentrate Process
AU  - S. R. Mostafa
AU  - M. A. Sorour
AU  - S. M. Bo Samri
Y1  - 2015/02/14
PY  - 2015
N1  - https://doi.org/10.11648/j.ajee.s.2015030201.11
DO  - 10.11648/j.ajee.s.2015030201.11
T2  - American Journal of Energy Engineering
JF  - American Journal of Energy Engineering
JO  - American Journal of Energy Engineering
SP  - 1
EP  - 5
PB  - Science Publishing Group
SN  - 2329-163X
UR  - https://doi.org/10.11648/j.ajee.s.2015030201.11
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
IS  - 2-1
ER  -

Copy | Download