ETH Zurich, Institute of Food Nutrition and Health, Laboratory of Sustainable Food Processing, Schmelzbergstrasse 9, Zurich 8092, Switzerland.
ETH Zurich, Institute of Food Nutrition and Health, Laboratory of Sustainable Food Processing, Schmelzbergstrasse 9, Zurich 8092, Switzerland.
Bioresour Technol. 2018 Oct;265:268-274. doi: 10.1016/j.biortech.2018.06.010. Epub 2018 Jun 7.
Pulsed electric field (PEF) is an emerging nonthermal technique with promising applications in microalgae biorefinery concepts. In this work, the flow field in continuous PEF processing and its influencing factors were analyzed and energy input distributions in PEF treatment chambers were investigated. The results were obtained using an interdisciplinary approach that combined multiphysics simulations with ultrasonic Doppler velocity profiling (UVP) and rheological measurements of Arthrospira platensis suspensions as a case study for applications in the biobased industry. UVP enabled non-invasive validation of multiphysics simulations. A. platensis suspensions follow a non-Newtonian, shear-thinning behavior, and measurement data could be fitted with rheological functions, which were used as an input for fluid dynamics simulations. Within the present work, a comprehensive system characterization was achieved that will facilitate research in the field of PEF processing.
脉冲电场(PEF)是一种新兴的非热技术,在微藻生物炼制概念中有广阔的应用前景。在这项工作中,分析了连续 PEF 处理中的流场及其影响因素,并研究了 PEF 处理室中的能量输入分布。该结果是通过结合多物理场模拟与超声多普勒速度剖面(UVP)以及节旋藻悬浮液流变学测量的跨学科方法获得的,这是应用于生物基工业的案例研究。UVP 能够对多物理场模拟进行非侵入式验证。节旋藻悬浮液遵循非牛顿剪切稀化行为,并且测量数据可以用流变函数拟合,这些函数被用作流体动力学模拟的输入。在本工作中,实现了全面的系统特性描述,这将有助于 PEF 处理领域的研究。