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Proceeding of BIOATLAS 2012 Conference 67 NUMERICAL SIMULATION OF ENERGY DISSIPATION IN MIXING PROCESS OF BREAD DOUGH M.I. LUCHIAN * I. LITOVCHENKO ** S. STEFANOV ** C. CSATLOS * Abstract: Mixing theory is important for its relevance in understanding some of the most fundamental problems involving bread dough flows, and for its practical impact in connection with bakery industry and other food industries. The aim of this article is to develop advanced technology for numerical simulation of bread dough mixing process, in order to provide a predictive capability of optimum design parameters of dough mixers using Computational Fluid Dynamics code named Flow Vision. Keywords: mixing, bread dough, numerical simulation, CFD, Flow Vision. * Dept. of Food Industry, Transilvania University of Braúov, Romania, e-mail: [email protected] ** National University of Food Technology, Kyiv, Ukraine, e-mail: [email protected] ** University of Food Technology, Plovdiv, Bulgaria, e-mail: [email protected] * Dept. of Food Industry, Transilvania University of Braúov, Romania, e-mail: [email protected] 1. Introduction Computational Fluid Dynamics (CFD) is the division of Fluid Mechanics focused on numerical simulation of the heat and mass transfer in different technical industry, including bread making process. The main problem of CFD is numerical integration of the Navier-Stokes equations describing the fluid dynamics. Additional equations are needed to describe turbulence, porosity and other physical and chemical phenomena and processes. [2]; [6] Commercial code Flow Vision is intended for modeling of three-dimensional fluid (bread dough) flow in technical object with subsequent visualization of the results using different methods of computer graphics. The modeled flows may be steady or unsteady, laminar or turbulent, compressible, weakly compressible, or incompressible. Flow Vision is based on the finite-volume approach to the integration of the fluid dynamics equations. It uses a hexahedral adaptive grid with local refinement. Sub-grid resolution technology is implemented for accurate approximation of curvilinear geometry. The technology enables to import geometries from CAD systems and to interact with finite-element systems. The technology implies automatic grid generation, only several parameters are to be specified in order to build the grid for a computational domain of arbitrary complexity. [7] Access to the model parameters and possibility to local adapt computational grid allow simulation of bread dough flow with strong swirl, free surfaces, etc. 2. Working steps Calculation of a bread dough mixing flow implies the following steps: [5] x creation of the mixer geometry of computational domain in a CAD system and import of the geometry to Flow Vision from the VRML; x specifying mathematical model; x setting boundary conditions; x specifying primary grid and criteria for its adaptation to the solution and boundaries; x specifying parameters of the numerical methods used for integration of different equation; x calculation, witch are carried out without user interference; x visualization of the obtained results, saving the needed characteristics in files; x repetition of calculations on a finer grid in order to estimate the accuracy of the results. The goal of the flow of bread dough mixing simulation is to obtain the fields of energy, pressure, and other quantities in the computational domain. The calculations require specifying the laws governing the flow. The set

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  • Proceeding of BIOATLAS 2012 Conference

    67

    NUMERICAL SIMULATION OF ENERGY DISSIPATION INMIXING PROCESS OF BREAD DOUGH

    M.I. LUCHIAN* I. LITOVCHENKO** S. STEFANOV** C. CSATLOS*

    Abstract: Mixing theory is important for its relevance in understanding some of the mostfundamental problems involving bread dough flows, and for its practical impact inconnection with bakery industry and other food industries. The aim of this article is todevelop advanced technology for numerical simulation of bread dough mixing process, inorder to provide a predictive capability of optimum design parameters of dough mixersusing Computational Fluid Dynamics code named Flow Vision.

    Keywords: mixing, bread dough, numerical simulation, CFD, Flow Vision.

    * Dept. of Food Industry, Transilvania University of Bra?ov, Romania, e-mail: [email protected]** National University of Food Technology, Kyiv, Ukraine, e-mail: [email protected]** University of Food Technology, Plovdiv, Bulgaria, e-mail: [email protected]* Dept. of Food Industry, Transilvania University of Bra?ov, Romania, e-mail: [email protected]

    1. Introduction

    Computational Fluid Dynamics (CFD) is thedivision of Fluid Mechanics focused onnumerical simulation of the heat and masstransfer in different technical industry, includingbread making process. The main problem of CFDis numerical integration of the Navier-Stokesequations describing the fluid dynamics.Additional equations are needed to describeturbulence, porosity and other physical andchemical phenomena and processes. [2]; [6]

    Commercial code Flow Vision is intended formodeling of three-dimensional fluid (breaddough) flow in technical object with subsequentvisualization of the results using differentmethods of computer graphics.

    The modeled flows may be steady or unsteady,laminar or turbulent, compressible, weaklycompressible, or incompressible.

    Flow Vision is based on the finite-volumeapproach to the integration of the fluid dynamicsequations. It uses a hexahedral adaptive grid withlocal refinement. Sub-grid resolution technologyis implemented for accurate approximation ofcurvilinear geometry. The technology enables toimport geometries from CAD systems and tointeract with finite-element systems. Thetechnology implies automatic grid generation,only several parameters are to be specified inorder to build the grid for a computationaldomain of arbitrary complexity. [7]

    Access to the model parameters and possibilityto local adapt computational grid allowsimulation of bread dough flow with strong swirl,free surfaces, etc.

    2. Working steps

    Calculation of a bread dough mixing flowimplies the following steps: [5]

    ? creation of the mixer geometry ofcomputational domain in a CAD system andimport of the geometry to Flow Vision fromthe VRML;? specifying mathematical model;? setting boundary conditions;? specifying primary grid and criteria forits adaptation to the solution and boundaries;? specifying parameters of the numericalmethods used for integration of differentequation;? calculation, witch are carried out withoutuser interference;? visualization of the obtained results,saving the needed characteristics in files;? repetition of calculations on a finer gridin order to estimate the accuracy of theresults.

    The goal of the flow of bread dough mixingsimulation is to obtain the fields of energy,pressure, and other quantities in thecomputational domain. The calculations requirespecifying the laws governing the flow. The set

  • Proceeding of BIOATLAS 2012 Conference

    68

    of the laws constitute the mathematical model ofthe flow. [1]; [4]

    In general, the mathematical model is a set ofpartial differential equations describingconservation of mass, momentum, and energy;corresponding boundary conditions, andappropriate state equations.

    3. Computer numerical simulation

    Mixing parameters are external factors formixing operation that may adapt to therequirements of mixing in correlation withphysical and chemical composition of wheatflour dough.

    The dimensions of the mixing space and theamounts of mixed materials play important rolein dough formation and influence its properties.Many researches have been done and studied theflow of material by numerical simulation andmixing mechanism in conventional mixers orextruders. [5]

    This study approach three-dimensionalnumerical simulation of dough mixing thatoccurs very often in the bread processingindustry. The motivation of this study is to

    develop advanced technology for modelingdough mixing, in order to provide a predictivecapability of optimum design parameters ofdough mixers. [3]

    It was investigated a dough mixer with rotatingmixing spiral arm Model SL 50 (Figure 1),placed eccentric from batter bowl.

    The spiral mixing arm is rotating around avertical axis in the batter bowl, considered in avertical orientation (x, y, z), as can be seen inFigure 2.

    In this study, a CFD package (ComputationalFluid Dynamics) called Flow Vision was appliedto build the model calculation and the calculationresults. First was designed a parameterized three-dimensional geometric model of the mixer withspiral arm. For this purpose was applied a CADsoftware (called Solid Works), used in the designof objects with very complex geometry.Geometry from Solid Works transferred to CFDFlow Vision preprocessor package is moreflexible and precise than in the case that berealized with the preprocessor itself.

    .

    Fig. 1. Spiral Mixer SL 50Fig. 2. 3D - model of mixer

    1- opposite spiral;2- spiral mixing;3-lid;4- batter bowl

    The results of the simulation flow in the mixerusing Flow Vision, e.g. dissipation of pressureand kinetic energy, are presented in next figures.

    For study of the processes passing in the mixerat the time of its work, there are made computersimulations in medium of the program systemFlow Vision. For the purposes of the simulationsit is used the method of the finite volume. [4]

    The given model describes the flowing ofviscose fluid on small numbers of Max (M


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