This paper deals with the mixing analysis of a Newtonian fluid in a pin mixer.
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7/21/2019 Technical Paper - Mixing Analysis of a Newtonion Fluid
chemical engineering research and design 8 6 ( 2 0 0 8 ) 1434–1440
Contents lists available at ScienceDirect
Chemical Engineering Research and Design
j o u r n a l h o m e p a g e : w w w . e l s e v i e r . c o m / l o c a t e / c h e r d
Mixing analysis of a Newtonian fluid in a 3D planetary
pin mixer
Robin Kay Connelly a,∗, James Valenti-Jordan b
a Department of Food Science, University of Wisconsin-Madison, 1605 Linden Dr., Madison, WI 53706, USAb Campbell Soup Company, 1 Campbell Place, Mail Stop 210, Camden, NJ 08103, USA
a b s t r a c t
The mixograph is a planetary pin mixer that has been used for decades to evaluate the mixing tolerance and large
strain rheology of hydrated flour. In this work, computational fluid dynamics (CFD) has been used to gain greater
understanding of the mixing action of this mixer by evaluating both local and global measures of mixing using
particle tracking. In this study, mixing of a highly viscous, Newtonian corn syrup is simulated. Segregation scale,
length of stretch and efficiency are used to evaluate the mixer. It is shown that this planetary pin mixer does not
experience as much axial mixing as cross-sectional mixing over the same time span. Additionally, it is observed that
some pin positions are more efficient than others. These results are being used to compare this mixer with other
mixers used for similar purposes in the food industry.
1440 chemical engineering research and design 8 6 ( 2 0 0 8 ) 1434–1440
used in thefuture to observe the effects on themixing of prop-
erties such as shear thinning or yield stress that are common
in food materials such as dough.
Synergy exists between this work and that of Connelly and
Kokini (2006) on the twin sigma blade farinograph, another
common flour mixing tolerance evaluation instrument. When
that work is combined with this, as well as experimental and
future research on dough mixing, the nature of the effect of mixing on dough development may be unlocked.
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