Numerical simulation for heat transfer and velocity field characteristics of two-phase flow systems in axially rotating horizontal cans Original Research Article

Volume of fluid (VOF) element method coupled with a finite volume (FV) discretization technique was used to simulate two-dimensional, transient, two-phase flow patterns (air–water and air–food material) in an axially rotating horizontal can for rotational speeds of 10–160 rpm. Rotational Reynolds number ranged from 1700 to 27200 and 0.88 to 14.1 for water and food phases, respectively. FV solution was performed on a moving mesh system representing the can motion in on-axis axial rotation with respect to an inertial-fixed frame. Since the two-phase flow pattern prediction was an important aspect of modeling fluid mixing and improved heat transfer in canning process, reliable time- and spatially-dependent flow pattern maps were given to identify the rotational effects on two-phase flow characteristics and to determine flow patterns prevailing at different rotational speeds. Single-phase and food-phase flow computations with the corresponding flow patterns were also provided for a direct comparison with air–water results to further determine the physical limitations of the rotational effects. Numerical results demonstrated that two-phase flow patterns were significantly influenced by increasing rotational speeds leading to distinguishable flow patterns in terms of air–liquid (water/food material) interface characteristics and associated headspace air bubble movement through the liquid phase.