Industrial application of ultrasound based in-line rheometry: From stationary to pulsating pipe flow of chocolate suspension in precrystallization process

Abstract

In-line visualization and on-line characterization of nontransparent fluids becomes an important subject for process development in food and nonfood industries. In our work, a noninvasive Doppler ultrasound-based technique is introduced. Such a technique is applied for investigation of nonstationary flow in the chocolate precrystallization process. Unstable flow conditions were induced by abrupt flow interruption and were followed up by strong flow pulsations in the piping system. While relying on available process information, such as absolute pressures and temperatures, no analyses of flow conditions or characterization of suspension properties could possibly be done. It is obvious that chocolate flow properties are sensitive to flow boundary conditions. Therefore, it becomes essential to perform reliable structure state monitoring and particularly in application to nonstationary flow processes. Such flow instabilities in chocolate processing can often lead to failed product quality with interruption of the mainstream production. As will be discussed, a combination of flow velocity profiles, on-line fit into flow profiles, and pressure difference measurement are sufficient for reliable analyses of fluid properties and flow boundary conditions as well as monitoring of the flow state. Analyses of the flow state and flow properties of chocolate suspension are based on on-line measurement of one-dimensional velocity profiles across the flow channel and their on-line characterization with the power-law model. Conclusions about flow boundary conditions were drawn from a calculated velocity standard mean deviation, the parameters of power-law fit into velocity profiles, and volumetric flow rate information.