Case study – Development of a rheological model of behavior in dairy product matrix transformation for numerical simulation

Agribusiness

Customer type: Group

Service contact: R&D

The Customer wishes to integrate digital simulation to optimize a process dairy product processing. He therefore calls on RHEONIS to develop a rheological model adapted to his problem and to support his instrumental approach.

A tripartite collaborative expertise project on the behavior of the dairy matrix

RHEONIS has implemented its expertise in bibliographic research, rheology, instrumental techniques and modeling in this tripartite collaborative project.

In this context, the stages of the study were as follows:

  1. State of the art of the Client's process problem
  2. Development of a rheological model based on Houska's model
  3. Support on Customer site for the implementation of instrumental protocols
  4. Support for the interpretation of measurement data and adjustment of protocols
  5. Data analysis and adjustment of the model to the pilot test data of the prime contractor
  6. Transfer of the model and discussion with the company in charge of digital simulation

Intervention System Gauge

Product & Ingredient 50%
Process & Application 50%
Measurement & Instrumentation 50%
Methods for Industry 100%

Complementary approaches to measurement, modelling, pilot testing and numerical simulation

The project has made it possible to develop an original model for the problem of processing its dairy products, adjusted to the pilot tests and making it possible to predict, on the basis of appropriate rheometric measurements, the behavior of the matrix in the process. The numerical simulation of the whole has on the other hand shown certain limits, in particular in terms of calculation time, inviting the Client to rely essentially on modeling in its approach.

The advantages of the measurement/modeling combination

Predictive power

Low material consumption

Short completion time

Identification of operating optima

Do you have any questions or would you like to discuss with us your projects and issues related to dairy products, their processing or the modeling of certain behaviours? Do not hesitate to leave us a message and your contact details via the chat, the contact form or contact us directly.

Last Updated on April 21, 2022 by Vincent Billot