Computer Simulation of Two Phase Processes with application to Ice Formation and Ice Cream Preparation

Sharath Chandra. J M.E (Thermal Engineering) BITS Pilani, Hyderabad Campus

1

Introduction
The phase change processes have a great demand and are of high value in todays industries. The thermal aspects of these processes are of special concern as the variation of the those specifics can cause for change in the physical and structural properties of the materials. In order to study the thermal aspects of phase change processes detailed study of the two processes in particular which deal with two phases shall be made.

(WCFMAAE-2013) IIT Delhi, New Delhi.

Components in Analysis and Experimentation

PROCESS 1

First Phase - Water Second Phase - Ice

PROCESS 2

First Phase Ice Cream (Molten State) Second Phase Ice Cream (Frozen State)

Experimental Setup
The necessary components in the projects experimental setup are :

Three PT-100 thermo-couples that are capable of measuring temp in the range of -100C to 400C.

A single digital temperature indicator that is compatible with the PT-100 thermo-couples.

Three toggle switches to connect the Temp indicator to the thermocouples

A Stainless Steel vessel that has a volume capacity of 1 liter Water or Ice Cream.

A 230V, 50 Hz power supply point.

A facility for freezing of Ice and Ice Cream at Sub-Zero temp.

LITERATURE REVIEW
Mac Farlane D.R, Kadiyala R.K, Angell C.A DIRECT OBSERVATION OF TIME-TEMPERATURE-TRANSFORMATION CURVES FOR CRYSTALLIZATION OF ICE FROM SOLUTIONS BY A HOMOGENEOUS MECHANISM.

Watzke B, H.Deyber and H-J. Limbach, HEAT AND MASS TRANSFER IN PARTIALLY FROZEN FOOD

Theodore Kim, Michael Henson and Ming C. Lin, A HYBRID ALGORITHM FOR MODELING ICE FORMATION

Rotchana Prapainop and Kuntinee Maneeratana, SIMULATION OF ICE FORMATION BY THE FINITE VOLUME METHOD

Water to Ice Conversion

Ice to Water Conversion

Freezing of Ice Cream

Melting of Ice Cream

Analysis Results for Freezing of Water

Analysis Results for Melting of Ice

Analysis Results for Freezing of Ice Cream

Analysis Results for Melting of Ice Cream

Advantages
Material wastage during experimentation can be reduced. Man power consumption can be reduced.

Disadvantages
A highly accurate model is required to make an exact analysis. Highly trained personnel are required for performing the analysis.

Multiple parameters can be tested in a The analysis results do not always short period of time. match the results obtained during the experimentation due to impact of external influences like flow velocity, rapid changes in ambience, etc.

18-06-2013

(WCFMAAE-2013) IIT Delhi, New Delhi.

14

Conclusions and Future Scope

The rate of heat transfer and the temperature distribution in the experiment and the model nearly match and that analytical softwares like ANSYS can be used to simulate the phase change processes. By this analysis the amount of cooling required and the rate of cooling required can be easily calculated which is otherwise done by trial and error method leading to a loss of money, time and goods under consideration. The phase change processes can be easily and accurately reproduced through computer simulations. The future scope of the project is very vast and is of special importance in the food industry and energy industry. Though the present analysis is limited to Ice Cream it is not the end to such cases. The same parameters and analysis may be applied and performed to various food products and other organic materials. These simulations can be used in industrial applications like metal castings, plastic mouldings, alloy preparations, heat storage application by phase change processes, etc. This field of 18-06-2013 (WCFMAAE-2013) IIT Delhi, New Delhi. 15 work requires some research and lot of experimentation before the analysis part begins.

18-06-2013 (WCFMAAE-2013)

IIT Delhi, New Delhi.

16