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Water
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Water and Food Fluids Flow
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Water and Food Fluids Flow

A special issue of Water (ISSN 2073-4441).

Deadline for manuscript submissions: closed (31 July 2022) | Viewed by 2616

Special Issue Editor

Prof. Dr. Inmaculada Pulido-Calvo

E-Mail Website
Guest Editor
Dpto. de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería, Universidad de Huelva, 21007 Huelva, Spain
Interests: fluid mechanics; hydraulic engineering; water resources management; water distribution network; heuristic model
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The transformation of raw materials into manufactured products (through diverse unit operations) is a main objective in the food industry. During food production and processing, it is common to have to work with multiphase flows in which diverse substances may be present. To achieve an optimal operation in a food plant is fundamental, for instance, to characterize the properties of these flows in order to be able to control the operation of processing systems, to determine the energy requirements or the running costs. In this line, it is remarkable that water is a very common fluid in this type of industry: it is present in many raw materials and food products and by-products, and it is used for heating and cooling or for preparing emulsions, suspensions and pastes.

Taking into account the former, in this Special Issue, original research and review contributions related with advanced applications, new designs or experimentation aimed at management, innovation or understanding of the flows or operations in which water and other food fluids are present in the food industry are highly welcome.

Prof. Dr. Inmaculada Pulido-Calvo
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Water is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food industry
  • hydraulic systems
  • processing plants
  • fluid properties
  • multiphase flows
  • unit operations
  • experimental design

Published Papers (1 paper)

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Research

23 pages, 5545 KiB  
Article
Performance Evaluation of Helical Separators Applied to Olive Oil–Water Two-Phase Flows at Low Reynolds Numbers
by Pedro Vallesquino-Laguna, María Rivas-Valverde and Inmaculada Pulido-Calvo
Water 2021, 13(7), 911; https://0-doi-org.brum.beds.ac.uk/10.3390/w13070911 - 26 Mar 2021
Viewed by 2332
Abstract
One of the unit operations involved in the production of olive oil is the separation of liquid–liquid systems (and other multiphase flows) in their fundamental phases. The use of helical separators could be an alternative to be considered for that task in order [...] Read more.
One of the unit operations involved in the production of olive oil is the separation of liquid–liquid systems (and other multiphase flows) in their fundamental phases. The use of helical separators could be an alternative to be considered for that task in order to reduce energy consumption and improve the quality of products in olive oil mills (‘almazaras’). In this work, four models of helical separators have been built and tested in order to manage olive oil and water two-phase flows (with olive oil as the majority phase). Separation yields were analyzed from a dimensional analysis perspective, considering variables such as density and viscosity, flow rate, head losses, or the water concentration in the flows studied. The best separation yields (of the order of 80% to 100%) were obtained for olive oil–water two-phase flows in which the water concentrations could be higher, in some cases, than 5–10% for Reynolds numbers of below 60. Full article
(This article belongs to the Special Issue Water and Food Fluids Flow)
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