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Full-Text Articles in Complex Fluids
Three-Phase Hydrodynamic Simulation And Experimental Validation Of An Upflow Anaerobic Sludge Blanket Reactor, Camila D' Bastiani, Jéferson Luis Alba, Gabriel Tomazzoni Mazzarotto, Severino Rodrigues De Farias Neto, Anthony Reynolds, David Kennedy, Lademir Luiz Beal
Three-Phase Hydrodynamic Simulation And Experimental Validation Of An Upflow Anaerobic Sludge Blanket Reactor, Camila D' Bastiani, Jéferson Luis Alba, Gabriel Tomazzoni Mazzarotto, Severino Rodrigues De Farias Neto, Anthony Reynolds, David Kennedy, Lademir Luiz Beal
Articles
This research focuses on performing multiphase solid/liquid/gas CFD simulations of a UASB reactor in order to obtain a validated model that provides a clearer understanding of the hydrodynamic behaviour of the three phases in UASB reactors. Eulerian–Eulerian, laminar, three-dimensional, multiphase simulations are carried out using Fluent 16.2. The liquid phase velocity and flow profile are validated through PIV experiments. A liquid mean velocity difference of 8.45% is found between the experimental and numerical results, thus validating the CFD model. Shadowgraphy is applied successfully to validate the biogas phase velocity and bubble size. Based on the hydrodynamic analysis results, the reactor …
A Soft Condensed Matter Approach Towards Mathematical Modelling Of Mass Transport And Swelling In Food Grains, Michael Chapwanya, N. Misra
A Soft Condensed Matter Approach Towards Mathematical Modelling Of Mass Transport And Swelling In Food Grains, Michael Chapwanya, N. Misra
Articles
Soft condensed matter (SCM) physics has recently gained importance for a large class of engineering materials. The treatment of food materials from a soft matter perspective, however, is only at the surface and is gaining importance for understanding the complex phenomena and structure of foods. In this work, we present a theoretical treatment of navy beans from a SCM perspective to describe the hydration kinetics. We solve the transport equations within a porous matrix and employ the Flory–Huggin’s equation for polymer–solvent mixture to balance the osmotic pressure. The swelling of the legume seed is modelled as a moving boundary with …