Characterization of Mixing in Food Extrusion and Emulsification Processes by Using CFD

  • M. Azad EminEmail author
  • Karsten Köhler
  • Marc Schlender
  • Heike P. Schuchmann
Conference paper


In this contribution, local flow of complex food matrices in an extrusion (i.e. twin screw extruder) and high-pressure homogenization processes (i.e. in micro-structured nozzles) were simulated by ANSYS POLYFLOW® and ANSYS FLUENT® respectively. In extrusion process, the efficiency of dispersive mixing of food-grade triglycerides of Newtonian behaviour in rheologically complex plasticized starch matrices was evaluated. Simulation results were validated quantitatively by experimental data. Furthermore, in order to understand the local mixing behaviour and its influence on the local temperature distribution within the homogenization nozzle, the flow conditions in the simultaneous Emulsification and Mixing (SEM)-nozzle were simulated by the average Navier-Stokes equations using the RNG-k-e turbulence model. Based on the results, the kinetics of the cooling effect, which can significantly reduce the coalescence of droplets, could be estimated.


Simple Shear Capillary Number Droplet Size Distribution Screw Speed Extrusion Cooking 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer-Verlag Berlin Heidelberg 2011

Authors and Affiliations

  • M. Azad Emin
    • 1
    Email author
  • Karsten Köhler
    • 1
  • Marc Schlender
    • 1
  • Heike P. Schuchmann
    • 1
  1. 1.Institute of Food Process EngineeringKarlsruhe Institute of TechnologyKarlsruheGermany

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