Estudio del Efecto de la Presión Dinámica de CO2 sobre la Distribución de Velocidades y Temperatura de la Cerveza en el Proceso de Pasteurización

Abstract

In this work an analysis of the effect appears that produces the dynamic pressure exerted by carbon dioxide (CO2) on the upper surface of beer through the simulation of the thermal and fluidynamic behavior of the same one in the pasteurization process, by means of the solution of the mathematical model confonnes by the equation of continuity, the equations ofNavier - Stokes and the equation of energy. These equations are solved in transient state and in axisymmetrical cilindrical coordinates jointly with its initial and boundary conditions that also varies with time. The numerical solution of the mathematical model is through a code of Finite Volumes (CFX 4.3™). In this way the temperature and velocity profile is obtained in transient state. The obtained results are compared with experimental datas and results of other investigations agreeing
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