Renuda

Many of the processes used to create food involve complex chemical reactions that occur for flows which are multi phase and/or operating at high pressures or temperatures. Given the level of complexity in such processes, companies such as Danone, Nestlé and Unilever have traditionally relied on experimental trials in order to better understand and validate their production process. Such trials, which can involve the use of existing production plants, can last for several days or weeks thereby representing a loss of production to the factory / company concerned.

Simple 0D numerical models have been developed based on the results of these trials and they can be used, within limits, for understanding the manufacturing process of variants of a given product or other similar products.

Compared to other industries, CFD has only been used for simulating food production processes during the last 5 to 10 years. However, as with other industries, the benefits that CFD can bring are the same in terms of increased understanding of flow processes, using this understanding to improve the production cycle prior to experimental trials hence helping to maintain such trial times to a minimum.

Foaming device, courtesy of Danone.

CFD simulation of viscous heating inside the foaming device, courtesy of Danone.