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

Alejandro De la Cruz Martínez; Rosa E. Delgado Portales; Jaime D. Pérez Martínez; José E. González Ramírez; Alan D. Villalobos Lara; Anahí J. Borras Enríquez; Mario Moscosa Santillán

LAPSE

Living Archive for Process Systems Engineering

LAPSE:2020.0277

Published Article

LAPSE:2020.0277

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

Alejandro De la Cruz Martínez, Rosa E. Delgado Portales, Jaime D. Pérez Martínez, José E. González Ramírez, Alan D. Villalobos Lara, Anahí J. Borras Enríquez, Mario Moscosa Santillán

March 11, 2020

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.

Record ID

LAPSE:2020.0277

Keywords

crystallization, ice-cream, Modelling, scraped surface heat exchanger, viscosity

Subject

Process Monitoring

Suggested Citation

De la Cruz Martínez A, Delgado Portales RE, Pérez Martínez JD, González Ramírez JE, Villalobos Lara AD, Borras Enríquez AJ, Moscosa Santillán M. Estimation of Ice Cream Mixture Viscosity during Batch Crystallization in a Scraped Surface Heat Exchanger. (2020). LAPSE:2020.0277

Author Affiliations

De la Cruz Martínez A: 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
Delgado Portales RE: 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
Pérez Martínez JD: 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
González Ramírez JE: AlphaGary Corp., División Compuestos y AF/Plastificantes, Autopista Altamira km. 4.5, Puerto Industrial Altamira, Tamaulipas C.P. 89608, Mexico
Villalobos Lara AD: Departamento de Ingeniería Química, División de Ciencias Naturales y Exactas, Universidad de Guanajuato, Noria Alta s/n, Guanajuato C.P. 36050, Gto., Mexico
Borras Enríquez AJ: 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
Moscosa Santillán M: 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 [ORCID]

Journal Name

Processes

Volume

8

Issue

2

Article Number

E167

Year

2020

Publication Date

2020-02-03