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The heat and mass transfer of a fermenting multiphase flow using acoustic measurement technology and numerical methods
Applied Thermal Engineering ( IF 6.4 ) Pub Date : 2021-09-20 , DOI: 10.1016/j.applthermaleng.2021.117552
Daniel Klembt 1 , Heiko Meironke 1 , Antonio Delgado 2, 3
Affiliation  

This experimental research was performed for the measurement-based detection and numerical simulation of a biological multiphase flow in a fermentation tank. The difficulties of an investigation are the many complex interactions between the different three phases (yeast as solid, carbon dioxide as gas, wort as liquid). One of the main difficulties is, that the natural convection processes are superimposed by rising gas bubbles in a high turbid fluid. Due to the various problems in optical measurement (e.g. PIV, LDA) the measurement is realised with acoustic sensors, so-called transducers. For a detailed understanding of the results of the acoustic measurement and the associated interpretation of the heat and mass transfer, high demands are on the acoustic measurement technology and the subsequent evaluation due to the real multiphase flow. These requirements are further complicated by the combination of several transducers and the targeted conversion of the measurement technology from a 1D acoustic measurement method to a 2D flow field measurement system. Furthermore, it is shown how problems of the acoustic measurement technology, caused by the multiphase flow, can be solved. The systematic investigation and improvement of the measurement technique allows the direct correlation of the measured temperature fields with the flow fields of the acoustic measurement technique. This combination of temperature and velocity allows the heat transfer of the yeast from the inside to the liquid and the cooling from the outside to the liquid to be analysed and investigated in detail. Finally, the influence of the different phases (yeast as solid, carbon dioxide as gas, wort as liquid) is evaluated, visualised and the complex interactions of the phases on heat and mass transfer are explained. In addition to acoustic measurements in the fermentation fluid, numerical simulations are used to provide additional insights into the processes in a fermenter.



中文翻译:

使用声学测量技术和数值方法的发酵多相流的传热和传质

该实验研究是为了对发酵罐中的生物多相流进行基于测量的检测和数值模拟。研究的困难在于不同三相(酵母为固体、二氧化碳为气体、麦芽汁为液体)之间的许多复杂相互作用。主要困难之一是,自然对流过程由高浊度流体中上升的气泡叠加。由于光学测量(例如 PIV、LDA)中的各种问题,测量是通过声学传感器实现的,即所谓的换能器。为了详细了解声学测量结果以及相关的传热和传质解释,对声学测量技术和后续评估(由于真实的多相流)提出了很高的要求。由于多个传感器的组合以及测量技术从 1D 声学测量方法到 2D 流场测量系统的有针对性的转换,这些要求变得更加复杂。此外,还展示了如何解决由多相流引起的声学测量技术的问题。测量技术的系统研究和改进允许测量的温度场与声学测量技术的流场直接相关。温度和速度的这种组合允许对酵母从内部到液体的热传递以及从外部到液体的冷却进行详细分析和研究。最后,不同相的影响(酵母为固体,二氧化碳为气体,麦芽汁作为液体)被评估、可视化,并解释了相在传热和传质方面的复杂相互作用。除了发酵液中的声学测量外,数值模拟还用于提供对发酵罐中过程的更多了解。

更新日期:2021-10-01
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