Overview

Mayonnaise is a cold condiment sauce with a thick texture and rich flavour. It is used as spreads on sandwiches, burgers, dip for French fries and much more. However, it is not a trivial task to predict mayonnaise texture and appearance as these parameters are influenced not only by ingredient types and composition, but also by the processing method, equipment type and scale of production. Tetra Pak's High Shear Mixers have been developed using both experiments as well as CFD to produce mayonnaises according to customers expectations and offers shorter time to market for new emulsified sauces.

Speaker

Dragana Arlov, CFD Specialist, Tetra Pak

Dragana has been working as a fluid dynamics specialist since 2012 at Tetra Pak Processing Systems in Lund in Sweden. She obtained her PhD in 2007 at Lund University at the Department of Energy Science. During the PhD, she performed both single and multiphase CFD simulations using LES, LPT and VOF. After the PhD, she worked at ALSTOM Powers with flue gas cleaning applications such as wet flue gas desulphurisation and selective catalytic reduction systems.

At Tetra Pak Processing Systems, Dragana has been working with different food processing equipment for example heat exchangers, pumps, mixing tanks, high shear mixers, ice-cream distribution lines, hydro-cyclones and bioreactors, to develop validated CFD models of the processing equipment in order to improve the design of the equipment.

The material presented in this webinar has not been peer-reviewed. Any opinions are the presenter's own and do not necessarily represent those of IChemE or the Fluid Mixing Group Special Interest Group. The information is given in good faith but without any liability on the part of IChemE.

Webinar archive

This webinar is free of charge and open to all to attend. If you wish to access the recording to replay on demand, you will need to be a member of the Fluid Mixing Processes Special Interest Group.