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Open AccessArticle

Estimation of Ice Cream Mixture Viscosity during Batch Crystallization in a Scraped Surface Heat Exchanger

1
Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava #6, Zona Universitaria, San Luis Potosí C.P. 78210, S.L.P., Mexico
2
AlphaGary Corp., División Compuestos y AF/Plastificantes, Autopista Altamira km. 4.5, Puerto Industrial Altamira, Tamaulipas C.P. 89608, Mexico
3
Departamento de Ingeniería Química, División de Ciencias Naturales y Exactas, Universidad de Guanajuato, Noria Alta s/n, Guanajuato C.P. 36050, Gto., Mexico
4
Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Camino al Arenero 1227, El Bajío, Zapopan 45019, Jalisco, Mexico
*
Author to whom correspondence should be addressed.
Processes 2020, 8(2), 167; https://doi.org/10.3390/pr8020167
Received: 31 December 2019 / Revised: 27 January 2020 / Accepted: 28 January 2020 / Published: 3 February 2020
(This article belongs to the Special Issue Optimization of Heat and Mass Exchange)
Ice cream viscosity is one of the properties that most changes during crystallization in scraped surface heat exchangers (SSHE), and its online measurement is not easy. Its estimation is necessary through variables that are easy to measure. The temperature and power of the stirring motor of the SSHE turn out to be this type of variable and are closely related to the viscosity. Therefore, a mathematical model based on these variables proved to be feasible. The development of this mathematical relationship involved the rheological study of the ice cream base, as well as the application of a method for its in situ melting in the rheometer as a function of the temperature, and the application of a mathematical model correlating the SSHE stirring power and the ice cream viscosity. The result was a coupled model based on both the temperature and stirring power of the SSHE, which allowed for online viscosity estimation with errors below 10% for crystallized systems with a 30% ice fraction at the exit of the SSHE. The model obtained is a first step in the search for control strategies for crystallization in SSHE.
Keywords: Viscosity; crystallization; ice-cream; modelling; scraped surface heat exchanger Viscosity; crystallization; ice-cream; modelling; scraped surface heat exchanger
MDPI and ACS Style

Martínez, A.D.C.; Portales, R.E.D.; Martínez, J.D.P.; Ramírez, J.E.G.; Lara, A.D.V.; Enríquez, A.J.B.; Moscosa Santillán, M. Estimation of Ice Cream Mixture Viscosity during Batch Crystallization in a Scraped Surface Heat Exchanger. Processes 2020, 8, 167.

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