Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition

Abstract

AbstractThe objective of this study was to develop and experimentally validate CFD models of thermal treatments on whey protein dispersions both in batch and continuous conditions, considering several processing times (2 to 9.92 min), shear rates (191 to 519 s−1) and temperatures (70, 80 and 85 °C). Regarding thermo-rheological properties of WP dispersions, the viscosity peak (raising up at 66 °C) decreased as the shear rate increased. Two different CFD models were developed to simulate the thermal process: results showed a good fitting between experimental and simulated data (RMSE <1.7 °C for batch model and mean temperature difference of 0.93 °C for the continuous one). Based on the developed models, cook values of both processes were calculated and slowest heating points were exactly located; by means of these data, equations to estimate the cook value in processing conditions within experimental range were obtained, overcoming the need of experimental tests or in-silico simulations.