Authorship：Last author   Publishing type：Research paper (scientific journal)   International / domestic magazine：International journal  

Abstract

Freezing has been used to extend the shelf life of food products. In freezing, the large ice crystals which are unfavorable for the texture and quality of food are mainly generated during a solid–liquid coexistence phase. It is well known the ice crystals produced after undergoing a supercooling state were finer than those produced without supercooling. This implies that the supercooling phenomenon affects the solid–liquid coexistence time during freezing. Therefore, in this study, the effect of the supercooling phenomenon on the solid–liquid coexistence time was investigated using a cylindrical vessel. The experimental results indicated that the solid–liquid coexistence time decreased with increasing degrees of supercooling. This result suggests that increasing the degree of supercooling is effective for producing finer ice crystals. Generally, the temperature distribution is uniform to promote the supercooled state. Thus, rotational motion of the vessel with a periodical switching the rotational direction every 180° clockwise and counter‐clockwise was imposed to relax the temperature distribution in the vessel. Below a certain rotational speed, it was observed that supercooling deepened; above that, multiple instances of supercooling release were observed owing to the inversion.

DOI： 10.1002/apj.2971

Authorship：Lead author,　Corresponding author   Publishing type：Research paper (scientific journal)   International / domestic magazine：International journal  

Abstract

Using a batch‐type freezer, this study investigated the influence of agitation speed on the time course change in the size of air bubbles and fat globules to establish kinetics of those during freezing. Higher agitation is advantageous not only for mixing enhancement but also for preventing local freezing and undesirable solidification, according to the results of flow visualization and time‐course change in the Reynolds number during freezing. Air bubbles and fat globule size were measured using samples obtained during freezing. For each agitations speed, the time‐course change in air bubble size was clearly different. Because of significant shear force, a smooth reduction in air bubble size was observed at a relatively high agitation speed. However, at the later stage of freezing, the increased collision frequency of the bubbles induced an undesirable increase in size. Aggregation of fat globules occurred immediately after the aqueous phase begin to be frozen. In addition, a greater agitation speed improved fat destabilization and hence increased the degree of aggregation (DA) as measured by the fat globule size distribution. At all agitation speeds, a decrease in DA was observed after a temporary increase in DA. This decrease can be explained by the breakup of the aggregates. At higher agitation speed, more serious decrease in DA was found. It was found that agitation speed significantly affects the kinetics of air bubbles and fat globules during freezing.

Practical Applications

After freezing, air bubbles and fat globules size are important factors in determining ice cream quality. Nevertheless, no time‐course change in size has been constructed from the perspective of kinetics. To the best of our knowledge, this is the first study to investigate the effects of agitation speed on the time‐course change in air bubbles and fat globules size. The kinetics of air bubbles and fat globules are important in determining process parameters such as freezing time and agitation speed in the process design of freezers for ice cream manufacturing. Although this study was conducted using a bath‐type freezer, the kinetics of size change can be applied to process design with a continuous‐type freezer.

DOI： 10.1111/jfpe.14420

Repository URL： http://hdl.handle.net/10466/0002001364

Authorship：Lead author,　Corresponding author   Publishing type：Research paper (scientific journal)   International / domestic magazine：International journal  

Abstract

Droplets on a surface with a sufficiently high temperature, exceeding the boiling point of the fluid, are suitable for chemical reactions because they provide a high‐temperature and well‐mixed field. The dynamics of a droplet containing a polymer (xanthan gum) on a high‐temperature surface was investigated. The boiling pattern was successfully classified based on the Ohnesorge number. The viscosity increase caused by polymer addition suppressed deformation during the spreading process after impact. However, at the highest polymer concentration, the central axis of the droplet was inclined, resulting in droplet rotation during bouncing. Consequently, the bouncing height was decreased by a loss in kinetic energy as the energy was partially converted to rotational energy.

DOI： 10.1002/ceat.202300065

Repository URL： http://hdl.handle.net/10466/0002001363

Authorship：Lead author,　Corresponding author   Publishing type：Research paper (scientific journal)   International / domestic magazine：International journal  

DOI： 10.3303/CET23100052

Repository URL： http://hdl.handle.net/10466/0002001365

Authorship：Lead author,　Corresponding author   Publishing type：Research paper (scientific journal)   International / domestic magazine：International journal  

DOI： 10.1098/rsta.2022.0116

Authorship：Lead author,　Corresponding author   Publishing type：Research paper (scientific journal)   International / domestic magazine：International journal  

Publishing type：Research paper (scientific journal)   International / domestic magazine：International journal  

BACKGROUND: Soymilk is utilized not only as a beverage but also as an alternative to bovine milk, including products such as yoghurt and cream. Evaporated soymilk is expected to be utilized as condensed milk. Raw and heated soymilk samples prepared in our laboratory were evaporated and then subjected to viscosity measurement. The soymilk samples were made from two different varieties: Fukuyutaka, which contains 7S and 11S globulin proteins; and an 11S-lacking soybean (Nanahomare). RESULTS: Raw Fukuyutaka soymilk had a lower viscosity and could be concentrated to a solids content of over 300 g kg-1 compared to heated soymilk (around 250 g kg-1 ), but the viscosity changes of Nanahomare soymilk showed an opposite trend. Only 7S globulin was denatured during evaporation at 75 °C and likely affected the interaction between proteins and oil bodies. This tendency was remarkable in the Nanahomare soymilk. The strange viscosity change behavior of evaporated Nanahomare soymilk, number of protein particles, intrinsic fluorescence and flow behavior suggest that thermally denatured 7S globulin accelerates the interactions between oil bodies, whereas 11S globulin, which is probably in its native state, suppresses the acceleration by denatured 7S globulin. CONCLUSION: Raw soymilk containing native globulins shows a slower increase in viscosity during evaporation. However, denatured 7S globulin accelerates the increase in viscosity during evaporation through interactions between oil bodies. The effect of the denatured state of individual proteins on interactions is expected to be useful in understanding the interaction between proteins and in controlling their properties and functions. © 2022 Society of Chemical Industry.

DOI： 10.1002/jsfa.12288

PubMed

Authorship：Lead author,　Corresponding author   Publishing type：Research paper (scientific journal)  

DOI： 10.1016/j.jfoodeng.2022.111100

Authorship：Lead author,　Corresponding author   Publishing type：Research paper (scientific journal)   International / domestic magazine：International journal  

Authorship：Lead author,　Corresponding author   Publishing type：Research paper (scientific journal)  

DOI： 10.1002/ceat.202100236

Other URL： https://onlinelibrary.wiley.com/doi/full-xml/10.1002/ceat.202100236

Publishing type：Research paper (scientific journal)  

DOI： 10.1299/jsmekansai.2021.96.3611

Authorship：Corresponding author   Publishing type：Research paper (scientific journal)  

Authorship：Corresponding author   Publishing type：Research paper (scientific journal)  

DOI： 10.1016/j.ces.2020.116270

Publishing type：Research paper (scientific journal)  

Gas absorption enhancement of gas-liquid slug flow by adding non-porous fine particles into the liquid phase was investigated. A glass tube with a millimeter-size diameter was used as the flow channel, and the gas and liquid slugs were air and distilled water, respectively. When the absorption rates of oxygen with and without the addition of non-porous silica fine particles in water were compared by the llquld-stde mass-transfer coefficient, k^ the rate with particles was enhanced and increased as the concentration and diameter of the particles increased. This u because the frequency of partlde circulation in the liquid slug increased at higher concentration, and the larger particles caused stronger disturbances at the boundary layer at the interface on the liquid-phase side.,,.

DOI： 10.1252/jcej.19we155

Authorship：Lead author,　Corresponding author   Publishing type：Research paper (scientific journal)  

This study investigates the effect of agitation speed on the freezing process of ice cream using a batch freezer. The temporal change in apparent viscosity during freezing is measured by the Metzner-Otto method. It was found that the apparent viscosity of ice cream after freezing decreased with an increase in the agitation speed. In addition, the number of bubbles incorporated into the ice cream also increased with the increase in the agitation speed. The bubbles were broken down into smaller bubbles by the higher shear force, that is, the higher agitation speed. Furthermore, a narrower distribution of the bubble size was obtained at higher agitation speeds. This indicated that the rheological properties and the microstructure of ice cream can be controlled by the agitation operation. Practical applications This study clarified the effect of agitation speed on ice cream properties such as the apparent viscosity, the overrun and the size distribution of contained bubbles. Especially, the apparent viscosity is important for both industries and consumers. The Metzner-Otto method was used to directly measure the temporal change in the apparent viscosity during freezing. This temporal change has not been investigated so far. It was found that the apparent viscosity decreased with the increase in the agitation speed. In other words, the rheological properties can be controlled by the agitation operation. In industries, the continuous freezer is more preferable than the batch freezer used in this study. Nevertheless, the knowledge would be quite useful for the development of industrial processes of ice cream.

DOI： 10.1111/jfpe.13369

Publishing type：Research paper (scientific journal)  

DOI： 10.3136/fstr.26.445

Publishing type：Research paper (scientific journal)  

Commercial soymilks were evaporated under reduced pressure at various water bath temperatures (55, 65 and 75 degrees C), and their viscosities were measured by a tuning fork vibro viscometer. A semi-logarithmic plot of viscosity versus solids content gave two separate regression lines, indicating a two-step exponential increase in viscosity. Pairs of lines showed intersections (solids content, 155-199 g/kg) depending on the temperature and varieties (Japanese and Canadian soybeans). The viscosity changes in the higher solids content range, namely above the intersection, were temperature dependent showing a steep rise, whereas in the lower solids content range viscosity was less steep and relatively insensitive to temperature. Furthermore, evaporated soymilk in the lower solids content range exhibited moderate Newtonian flow, but in the higher solids content exhibited non Newtonian flow. The average diameters of oil droplets (from 0.25 mu m (88 g/kg) to 0.30 mu m (280 g/kg)) and proportion of floating fraction via ultracentrifugation (from 0.28 (92 g/kg) to 0.68 (270 g/kg) increased in the higher solids content range, showing aggregate formation including protein particle and oil droplet. These interactions between the oil droplets and the protein particles were considered to be resulted in a large increase in the viscosity of the evaporated soymilk samples.

DOI： 10.1016/j.lwt.2019.108255

Authorship：Lead author,　Corresponding author   Publishing type：Research paper (scientific journal)  

The performance of the Taylor-Couette flow apparatus as a heat sterilizer is numerically investigated. The destruction of Clostridium botulinum and thiamine (vitamin B1) was selected as model reaction. When Taylor vortices were formed in the annular space, the heat transfer significantly enhanced as compared to the case without vortex flow. As a result, the equivalent lethality calculated from the temperature field increased, which is regarded as a quantum leap. Conversely, the improvement of heat transfer induced destruction of thiamine. These results suggest that there is a trade-off relationship between the enhancement of heat transfer and the avoidance of thermal destruction of nutritional components. In conclusion, the Taylor-Couette flow sterilizer has the potential for process intensification in heat sterilization processes.

DOI： 10.1002/ceat.201800600

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This study numerically investigates the heat transfer characteristics, including the fluid flow, of a Taylor vortex flow system with shear-thinning fluids. Governing equations were solved using OpenFOAM (R) 4.0 code. The Carreau model was utilized as the rheological model. The parameter (n) in the Carreau model, which describes the slope of a decrease in viscosity with an increase in shear-rate, was varied from 1 to 0.3. The local Nusselt number (Nu(L)) decreased with the increase in shear-thinning property. Furthermore, a correlation equation between the effective Reynolds number (Re-eff) and a global Nusselt number (Nu(G)) was proposed. Using this equation, Nu(G) was evaluated within a +/- 10% error in the case of n =1, 0.7, 0.5, and within a +/- 20% error in the case of n = 0.3. The size of the Taylor vortices became axially larger with an increase in the shear-thinning property. Furthermore, the thickness of the boundary layer of velocity and temperature increased with an increase in shear-thinning property. The ratio of the thickness of velocity boundary layer to the temperature boundary layer monotonically decreased with an increase in Re-eff . (C) 2018 Elsevier Ltd. All rights reserved.

DOI： 10.1016/j.ijheatmasstransfer.2018.10.095

Publishing type：Research paper (scientific journal)  

Authorship：Lead author,　Corresponding author   Publishing type：Research paper (scientific journal)  

Copyright © 2019, AIDIC Servizi S.r.l. This study numerically investigates the effect of rheological liquid foods on heat sterilization process using Taylor–Couette flow sterilizer (TCFS). As model thermal processing, the destruction of Clostridium botulinum and thiamine was selected. It was found that the equivalent lethality slightly decreased with increase in the strength of shear-thinning property. On the other hand, there was no clear difference in the retaining performance of thiamine. Furthermore, the power consumption decreased with the increase in the strength of shear-thinning property. Thus, from the viewpoint of energy saving, it can be concluded that the utilization of TCFS to stronger shear-thinning food systems is more effective.

DOI： 10.3303/CET1975006

Publishing type：Research paper (scientific journal)  

Copyright © 2019, AIDIC Servizi S.r.l. This study observed human motions of whipping conducted by five expert confectionery hygiene mistresses, because mixing performance can be easily estimated by change of physical properties in heavy cream. Mixing state of heavy cream was evaluated by an overrun which indicates the amount of gas phase in the cream. Rheological properties of the cream were also measured for mixing state estimation. Agitating behaviors were recorded by a high-speed camera. Fluid flow motion was numerically observed by the Moving Particle Semi-implicit (MPS) method. The experts' motions were classified into two patterns, i.e. vertically elliptical rotation and horizontally reciprocating. Numerical analysis suggested that these motions with large amplitude produced large disturbances and high shear on the liquid surface and consequently enhanced the uptake of air as fine bubbles. It is considered that elliptical and reciprocating motions are effective for whipping because the shearing on fluid and efficient air uptake improve the whipping performance.

DOI： 10.3303/CET1975021

Publishing type：Research paper (scientific journal)  

Pressure-driven membrane filtration processes such as microfiltration and ultrafiltration are still hindered by concentration polarization and membrane fouling. Generally in these filtration processes, concentration polarization causes decline of permeate flux and rejection, and fouling leads to permeate flux decline with the increase of rejection. The use of high shear stress for cross flow filtrations has long been considered one of the most efficient methods for overcoming these problems. However, circumferential fluid motion of the hollow fiber membrane surface is also important to avoid formation of a high concentration layer on the surface. In this study, ultrafiltration of humic acid aqueous solution using a polyethersulfone hollow fiber membrane was selected as a model case, and a membrane module with a helical baffle installed around the membrane was used. With the insertion of the baffle, normalized permeate flux and rejection became higher than those without the baffle at the wide range of the feed flow rate. In order to identify the cause of the improvement, CFD simulation was conducted for different baffle geometries. Swirling flow motion generated by the helical baffle around the membrane became more dominant with the lower aperture ratio of the cross sectional area, and there existed the optimum value for the swirling flow generation in terms of the variation of the helical baffle pitch length. The intensity of this fluid motion was characterized by Swirl number and it was found out that high separation performance was obtained at the high Swirl number. (C) 2017 Elsevier B.V. All rights reserved.

DOI： 10.1016/j.seppur.2017.07.012

Publishing type：Research paper (scientific journal)  

Three types of spray-dried egg white powders, of which dispersion in water showed pH of 7.4 (EW7.4), 8.4 (EW8.4) and 10 (EW10), respectively, were adjusted to pH 4.0, 7.4 and 9.0. The obtained egg white dispersions were separately whipped to afford foams similar to meringue. Foaminess (specific volume) was highest at pH 4.0 for EW8.4 and EW10, but lowest for EW7.4. From stress strain curves, three parameters (maximum stress, breakdown and apparent elasticity) were calculated and compared among pH levels adjusted just before whipping. All parameters were lowest at pH 4.0 and showed inhibited foam formation in contrast with foaminess. Thus, EW7.4-whipped foam showed a different pH -dependency from EW8.4 and EW10. On sodium dodecyl sulfate-polyacrylamide gel electrophoresis of insoluble fractions derived from whipped foams, lysozyme was washed out by KCl solution for EW7.4, differing from EW8.4 and EW10, in which lysozyme remained in the insoluble fraction after washing with KCl or water. From the above results, pH adjustment for egg white before spray drying is considered to modify the interaction between egg proteins and to change the physical properties of whipped foam.

DOI： 10.3136/fstr.24.355

Authorship：Lead author,　Corresponding author   Publishing type：Research paper (scientific journal)  

In this study, the flow dynamics of a Taylor-Couette flow with an axial distribution of temperature was experimentally investigated. The flow can be classified into three patterns based on the balance between the centrifugal force and the buoyancy. If the buoyancy is dominant, global heat convection is observed instead of Taylor vortices (Case I). When the buoyancy is comparable to the centrifugal force, the Taylor vortices and global heat convection appear alternately (Case II). If the centrifugal force is sufficiently high to suppress the buoyancy, stable Taylor vortices are observed (Case III). The characteristics of the mixing/diffusion are investigated by conducting a decolorization experiment on a passive tracer. In Case II, the tracer is rapidly decolorized in the presence of the global heat convection instead of the Taylor vortices. This result implies that the interaction between the centrifugal force and the buoyancy would induce an anomalous transport. (C) 2017 American Institute of Chemical Engineers

DOI： 10.1002/aic.15972

Publishing type：Research paper (scientific journal)  

The present paper provides an overview of the intensification of mixing processes with complexfluids. First, mixing processes of rheologically complexfluids and their design methodology are discussed. An example of process intensification of mixing with rheologically complexfluids using a Couette-Taylorflow reactor is introduced. Second, the intensification of the mixing of a suspension with high concentration solids and a novel approach for solid-liquid separation using a stirred vessel are discussed. Finally, a perspective of the intensification of mixing processes with complexfluids is summarized.

DOI： 10.1252/jcej.17we149

Publishing type：Research paper (scientific journal)  

The present study focused on a "tacit knowledge" on agitating motions in cooking. The study observed human agitating motion conducted by an expert confectionery hygiene mistress and non-expert female students. Mixing (whipping) state of fresh cream was evaluated by an overrun which indicates the amount of gas phase and rheology of fresh cream. In the motion analysis, three observation points were set at research subjects' elbow, wrist and whisk. Mixing behaviors were visualized by food red and recorded by a high-speed camera. The expert confectionery hygiene mistress accomplished a peak value of the overrun in two times shorter period than the non-experts. In the non-experts' motions, all motions of elbow, wrist and whisk were strongly synchronized and the time series of displacement showed relatively simple periodic motions. On the other hand, in the expert's motions, phase difference of motions among elbow, wrist and whisk was observed and the time-series of displacement showed to be rather complex and chaotic. Furthermore, it has been found that the expert agitates with small motion putting snap on the whisk.

DOI： 10.1252/jcej.17we004

Publishing type：Research paper (scientific journal)  

In this paper, thermal processing of starch slurry in a Couette-Taylor flow (CTF) apparatus was investigated. Gelatinized starch dispersion, after treatment in the CTF apparatus, was characterized using such parameters like starch granule diameters (or average diameter), starch granule swelling degree (quantifying the amount of water absorbed by starch granules) and concentration of dissolved starch. These parameters were affected mostly by the process temperature, although the impact of the axial flow or rotor rotation on them was also observed. Moreover, the analysis of results showed a relatively good correlation between these parameters, as well as, between those parameter and apparent viscosity of gelatinized starch dispersion. Meanwhile, the increase in the value of the apparent viscosity and in shear-tinning behaviour of dispersion was associated with the progress of starch processing in the CTF apparatus. Finally, the CTF apparatuses of different geometries were compared using numerical simulation of the process. The results of the simulation indicated that the apparatus scaling-up without increasing the width of the gap between cylinders results in higher mechanical energy consumption per unit of processed starch slurry.

DOI： 10.1515/cpe-2017-0027

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In food industries, enzymatic starch hydrolysis is an important process that consists of two steps: gelatinization and saccharification. One of the major difficulties in designing the starch hydrolysis process is the sharp change in its rheological properties. In this study, Taylor-Couette flow reactor was applied to continuous starch hydrolysis process. The concentration of reducing sugar produced via enzymatic hydrolysis was evaluated by varying operational variables: rotational speed of the inner cylinder, axial velocity (reaction time), amount of enzyme, and initial starch content in the slurry. When Taylor vortices were formed in the annular space, efficient hydrolysis occurred because Taylor vortices improved the mixing of gelatinized starch with enzyme. Furthermore, a modified inner cylinder was proposed, and its mixing performance was numerically investigated. The modified inner cylinder showed higher potential for enhanced mixing of gelatinized starch and the enzyme than the conventional cylinder.

DOI： 10.1080/09168451.2017.1282806

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The modeling of particle aggregation under a simple shear flow and the extension of the model to a stirred vessel is described. The model quantitatively demonstrates the change of the number of aggregates with time for each shear rate. This number increased with higher shear rate and, conversely, the aggregate size became small when raising the shear rate. This was because aggregates were broken by the stronger shear force. The number of aggregates for different impellers was determined. The shear rate was back-calculated from the experimentally obtained aggregate size and the model equation. This shear rate was different from that estimated from the Metzner-Otto method, consequently, some revisions of the Metzner-Otto equation might be necessary for its application to particle aggregation.

DOI： 10.1002/ceat.201600332

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The definition of Reynolds number (Re) in a Taylor-Couette flow for a shear-thinning fluid is discussed in this paper. Since the shear-thinning property causes spatial distribution of fluid viscosity in a Taylor-Couette flow reactor (TCFR), a method to determine Re by using a numerical simulation is suggested. The effective viscosity (eta (eff)) in Re was the average viscosity using a weight of dissipation functioneta(eff) = Sigma(N)(i=1) (gamma)over dot(i)eta(i)Delta V-i/Sigma(N)(i=1) (gamma)over dot(i)(2)Delta V-i,where N is the total mesh number, eta (i) (Pa center dot s) is the local viscosity, (1/s) is the local shear-rate, and Delta V (i) (m(3)) is the local volume for each cell. The critical Reynolds number, Re (cr), at which Taylor vortices start to appear, was almost the same value with the Re (cr) obtained by a linear stability analysis for Newtonian fluids. Consequently, Re based on eta (eff) could be applicable to predict the occurrence of Taylor vortices for a shear-thinning fluid. In order to understand the relation between the rotational speed of the inner cylinder and the effective shear rate that resulted in eta (eff), a correlation equation was constructed. Furthermore, the critical condition at which Taylor vortices appear was successfully predicted without further numerical simulation.

DOI： 10.1007/s00397-016-0987-7

Authorship：Lead author,　Corresponding author   Publishing type：Research paper (scientific journal)  

© Copyright 2017, AIDIC Servizi S.r.l. Heat sterilization are widely used in almost all food manufacturing areas. For heat sterilization of liquid foods which has high viscosity and shear-thinning property, Taylor-Couette (TC) flow system having two coaxial cylinders is applied in this study, and its performance of heat transfer TC flow for a high viscous shear-thinning fluid is investigated numerically. Taylor vortices generated between the cylinders enhance heat transfer from the surface of outer cylinder to the fluid. Thus Nusselt number significantly increased in Taylor vortex flow region. The empirically correlation equation of the global Nusselt number was constructed using two model parameters. Furthermore, heat transfer of Taylor-Couette flow with an axial flow was simulated. When Taylor vortex is formed, heat transfer from the surface of outer cylinder was enhanced significantly. It can be found that Taylor-Couette flow system has potential for intensification of continuous sterilization process.

DOI： 10.3303/CET1757293

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The purpose of this study is to investigate rheologically complex fluid flow in a Couette-Taylor flow reactor (CTFR) by a numerical calculation. A shear-thinning fluid which can be expressed by Carreau model was selected. The shear-thinning property causes spatial distribution of fluid viscosity in the CTFR. This work, therefore, defined an effective Reynolds number (Re-eff) based on an effective viscosity obtained by a numerical simulation. The critical Re-eff at which Taylor vortices appear corresponded to the critical Re obtained by a linear stability analysis in Newtonian fluids. This means that Re-eff is applicable to predict the occurrence of Taylor vortices in a shear-thinning fluid.

Publishing type：Research paper (international conference proceedings)  

DOI： 10.1016/j.cherd.2013.08.026

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Starch gelatinization and enzymatic hydrolysis was carried out in a continuous Couette-Taylor flow reactor with a water jacket. The degree of gelatinization and the concentration of reducing sugars produced via enzymatic saccharification were evaluated by varying operational variables: rotation speed of an inner cylinder, initial concentration of starch and reaction temperature. At the initial concentration of the starch suspension, 50 kg m(-3), starch saccharification proceeded sufficiently even at low rotation speed of the inner cylinder and saccharification temperature. At the higher initial concentration, 100 and 150 kg m(-3), a higher rotation speed of the inner cylinder and temperature of the saccharification section were required to obtain sufficient starch saccharification. Even in the case of C-0 =100 and 150 kg m(-3), the more reducing sugar was obtained by choosing an adequate rotation speed of the inner cylinder and a reaction temperature. (C) 2013 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

DOI： 10.1016/j.cherd.2013.08.026

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The present study experimentally investigates gas-liquid two-phase flow in a Taylor vortex flow device with a ribbed rotor. In this device, a pair of counter-rotating vortices appears between two ribs. This device immobilizes and stabilizes vortices even in gas-liquid two-phase flow. Mean residence time of gas obtained from gas hold-up largely increased when the ribbed rotor was employed. It is found that more bubbles were captured when wider ribs were employed. Furthermore, an increase in rib width can intense the downward flow generated under the ribs owing to the high centrifugal force. The mean diameter of bubbles also increases with rotational speed of rotor. It is, therefore, found that the interfacial area between gas and liquid has a peak value against the rotational number.

DOI： 10.1252/jcej.12we067

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J-GLOBAL

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The present chapter provides an overview of vortex dynamics in complex fluids by taking examples of Taylor vortex flow. As complex fluids, non-Newtonian fluid is taken up. The effects of these complex fluids on the dynamic behavior of vortex flow fields are discussed. When a non-Newtonian shear flow is used in Taylor vortex flow, an anomalous flow instability is observed, which also affects heat and mass transfer characteristics. Hence, the effect of shear-thinning on vortex dynamics including heat transfer is mainly referred. This chapter also refers to the concept of new vortex dynamics for chemical process intensification technologies that apply these unique vortex dynamics in complex fluids in Conclusions.

DOI： 10.5772/intechopen.101423

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

We are witnessing a transition from the traditional to novel processing technologies in the food industry to address the issues regarding energy, environment, food, and water resources. This chapter first introduces the concept of food process intensification based on vortex technologies to all food engineers/researchers. Thereafter, the novel processing methods for starch gelatinization/hydrolysis and heat sterilization based on Taylor–Couette flow are reviewed. In fluid mechanics communities, the Taylor–Couette flow is well-known as a flow between coaxial cylinders with the inner cylinder rotating. Recently, this unique flow has been applied in food processing. In starch processing, enhanced heat transfer through Taylor vortex flow significantly improves gelatinization. In addition, effective and moderate mixing leads to an increase in the reducing sugar yield. In sterilization processing, the enhanced heat transfer also intensifies the thermal destruction of Clostridium botulinum. However, a moderate heat transfer should be ensured because excessive heat transfer also induces thermal destruction of the nutritional components. The Taylor–Couette flow is only an example considered here. There are various flows that intensify the heat/mass transfer and mixing in food processing. It is expected that this chapter will stimulate the development of food processing based on fluid technologies, toward food process intensification.

DOI： 10.5772/intechopen.99443

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DOI： 10.11402/ajscs.33.0_61

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食品業界では,原料の混合は最も重要な単位操作の一つであるが，取り扱う流体が複雑なレオロジー特性を有するため，食品プロセスにおける最も難しい単位操作の一つである。Lindley が指摘したように，食品加工では混合が広く用いられているが，基本的な理解が欠如しており，混合装置の設計および開発には，体系的な方法論が未だ存在しない。本研究は,料理における撹拌動作に関する「暗黙知」に焦点を当てた。調理の撹拌において，専門家は独自の方法で回転，往復，揺動などの動作を組み合わせて食材を撹拌している。著者らはこれらの調理専門家から効果的な撹拌動作を抽出できれば,混合装置の設計と開発のための新しい基本的理解が得られると考え，科学研究費補助金の支援を得て，研究プロジェクトを推進している。本稿では，著者らが行った人による生クリーム撹拌時の液表面の性状観察について紹介する。

DOI： 10.24546/81012749

CiNii Article

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J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

J-GLOBAL

Presentation type：Oral presentation (general)  

Presentation type：Oral presentation (general)  

Venue：福井  

Presentation type：Oral presentation (general)  

Presentation type：Oral presentation (general)  

Venue：福井  

Presentation type：Oral presentation (general)  

Venue：神戸  

Presentation type：Oral presentation (general)  

Venue：神戸  

Presentation type：Oral presentation (general)  

Presentation type：Oral presentation (general)  

Venue：福岡  

Presentation type：Oral presentation (general)  

Venue：福岡  

Presentation type：Oral presentation (general)  

Presentation type：Oral presentation (general)  

Venue：福岡  

Presentation type：Oral presentation (general)  

Venue：福岡  

Presentation type：Oral presentation (general)  

Venue：Porto, Portugal  

Presentation type：Oral presentation (general)  

Venue：Naples, Italy  

Presentation type：Poster presentation  

Presentation type：Oral presentation (general)  

Presentation type：Oral presentation (invited, special)  

Presentation type：Oral presentation (general)  

Venue：京都  

Presentation type：Poster presentation  

Presentation type：Oral presentation (general)  

Presentation type：Oral presentation (general)  

Presentation type：Poster presentation  

Presentation type：Poster presentation  

Presentation type：Poster presentation  

Presentation type：Oral presentation (general)  

Presentation type：Oral presentation (general)  

Presentation type：Oral presentation (general)  

Presentation type：Oral presentation (general)  

Presentation type：Oral presentation (general)  

Presentation type：Public lecture, seminar, tutorial, course, or other speech  

Presentation type：Oral presentation (general)  

Presentation type：Oral presentation (general)  

Venue：Berlin, Germany  

Presentation type：Oral presentation (general)  

Presentation type：Oral presentation (general)  

Presentation type：Oral presentation (general)  

Presentation type：Oral presentation (general)  

Presentation type：Oral presentation (general)  

Presentation type：Poster presentation  

Presentation type：Oral presentation (general)  

Presentation type：Oral presentation (general)  

Presentation type：Oral presentation (general)  

Presentation type：Oral presentation (general)  

Presentation type：Oral presentation (invited, special)  

Presentation type：Oral presentation (general)  

Presentation type：Oral presentation (invited, special)