Numerical Simulation And Experimental Research On Flowing Characteristics Of Low-Viscosity Liquid Food

Those liquid food, such as water, low-concentration milk, alcohol, low-concentration sweet water, fizzwater, glucose and brine, are defined as low-viscosity liquid food whose viscosity is under 0.01 Pa ? s according to Food Rheology. The viscosity of low-viscosity liquid food is closely linked with its quality, so viscosity is an important target that checking the quality of liquid food. At present, the means of checking the viscosity of low-viscosity liquid food is checking the finished product by random sampling. There is only one way to use when the quality is cheesy, that is to destroy the finished product by melting or burning. It not only wasted the primary material but also polluted environment. Thus liquid food produce industries need a convenient online method which can be used to check at real time and carry out quality control in the process of production.Through the study of the characteristic of low-viscosity liquid food flowing through the duct, received the relationship of viscosity, press and velocity, put forward a new point that can be used to carry out the quality control. As long as installing a sensor on the duct through which the liquid food flows, the change of viscosity can be traced on real time. According to the viscosity control point enacted, implementing quality control in the process of production by checking and feedback.According with the theory of hydrodynamics, this paper established the physical and mathematical model, implemented finite element analysis by the Fluent program. It supplied theoretical foundation for the facility.Based on the study of theory, established the experiment device. Confected multiplicate low-viscosity milk samples aimed at the problem of quality control of liquid milk, implemented experimental research. Selected MPXV7002 series piezoresistive transducers and using LabVIEW developed the test macro for data collecting. Finally, according to the contrasting experiment which was implemented by Engler viscometer, verified the method is correct. The results of the experiment showed the accuracy of device was extreme high, it can identify 0.001 variety of viscosity. That absolutely satisfied the request for quality controlin the production course of low-viscosity liquid food.It is important to the diary produce industry to improve the quality of low-viscosity liquid food.