A first-principles model for the freezing step in icecream manufacture

摘要

This contribution deals with the development of a first-principles model for ice creamformation in the freezing unit to support product design and plant operation.Conservation equations for the mass, energy and momentum, considering axial flowassumptions are taken into account. The distributed features of the ice crystals and airbubbles are considered. Information related to the phase equilibrium conditions, theequations of state and the rate equations are added to the model. Some model reductionis already present, regarding the complex laminar fluid flow. The essential uncertaintyof the model is in the simplification of the fluid flow, as well as in the structure andparameters of the rate laws. The structure of the model is presented, as well aspreliminary computational results.