American Journal of Energy Engineering
Volume 3, Issue 2-1, March 2015, Pages: 1-5
Received: Jan. 20, 2015;
Accepted: Jan. 20, 2015;
Published: Feb. 14, 2015
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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
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.
S. R. Mostafa,
M. A. Sorour,
S. M. Bo Samri,
Scale-Up of Flat Bladed Mixer in Orange Juice Concentrate Process, American Journal of Energy Engineering. Special Issue:Energy Conservation in Food Industry.
Vol. 3, No. 2-1,
2015, pp. 1-5.
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