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A spatially resolved model for pressure filtration of edible fat slurries |
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| Authors: | Harry E A Van den Akker Doedo P Hazelhoff Heeres William Kloek |
| Affiliation: | 1. Transport Phenomena Group, Department of Chemical Engineering, Faculty of Applied Sciences, Delft University of Technology, Delft, Netherlands;2. Transport Phenomena Group, Department of Chemical Engineering, Faculty of Applied Sciences, Delft University of Technology, Delft, Netherlands
Contribution: Formal analysis, Investigation, Methodology, Validation;3. FrieslandCampina, Amersfoort, The Netherlands Contribution: Conceptualization, Formal analysis, Funding acquisition, Investigation, Methodology, Resources, Supervision, Validation |
| Abstract: | A spatially resolved one dimensional pressure filtration model was developed for a slurry of edible fat crystals. The model focuses on the expression step in which a cake is compressed to force the liquid through a filter cloth. The model describes the local oil flow in the shrinking cake modeled as a porous nonlinear elastic medium existing of two phases, viz. porous aggregates and interaggregate liquid. Conservation equations lead to a set of two differential equations (vs. time and vs. a material coordinate ω) for two void ratios, which are solved numerically by exploiting a finite-difference scheme. A simulation with this model results in a spatially resolved cake composition and in the outflow velocity, both as a function of time, as well as the final solid fat contents of the cake. Simulation results for various filtration conditions are compared with experimental data collected in a pilot-plant scale filter press. |
| Keywords: | cake consolidation fat agglomerates food processing numerical simulation pressure filtration |