Fluid Mechanics and Heat Transfer with Non-Newtonian Liquids in Mechanically Agitated Vessels

Fermentation of red pitahaya extracts using Lactobacillus spp. and Saccharomyces cerevisiae for reduction of sugar content and concentration of betacyanin content

A study was conducted to concentrate the betacyanin in red pitahaya extracts by removing the coexisting sugars by fermentation. Four lactic acid bacteria (Lactobacillus acidophilus, L. casei, L. rhamnosus and L. plantarum) and a yeast species (Saccharomyces cerevisiae) were screened to determine their efficiency to reduce sugar content in red pitahaya extracts for concentration of their betacyanin content. A reduction of sugar content (19.8-56.4%) and increase in the yield of betacyanins were observed in all extracts as compared to the control, which was not innoculated with any microorganisms after 1 day of fermentation. The lowest total sugar content (26.40 g/L) was observed in extracts fermented by S. cerevisiae. Extracts fermented by S. cerevisiae also showed greater numbers of microbial cells (10.75 log CFU/mL) and a lower pH value (3.54) compared to those (6.89-8.48 log CFU/mL and pH 4.64-5.42) of the Lactobacillus spp. after 1 day of fermentation. An optimization step using response surface methodology (RSM) was then conducted using S. cerevisiae. Temperature, time and agitation speed were found to have a significant effect on the total sugar content and BC of concentrated betacyanins from red pitahaya, while the yield of betacyanins was significantly influenced by temperature and agitation speed.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s13197-021-05116-2.

How dimensional analysis allows to go beyond Metzner–Otto concept for non-Newtonian fluids

The concept of Metzner and Otto was initially developed for correlating power measurements in stirred vessels for shear-thinning fluids in the laminar regime with regard to those obtained for Newtonian liquids. To get this overlap, Metzner and Otto postulated and determined an “effective shear rate” which was proportional to the rotational speed of the impeller Although it was not based on a strong theoretical background, it was rapidly admitted as a practical engineering approach and was extended for seeking out a “Newtonian correspondence” with non-Newtonian results (i.e. different classes of fluids). This was applied in a variety of tank processes even for predicting heat transfer or mixing time, which stretches far away from the frame initially envisaged by Metzner and Otto themselves. This paper aimed to show how dimensional analysis offers a theoretically founded framework to address this issue without the experimental determination of effective quantities. This work also aimed to enlarge the underlying questions to any process in which a variable material property exists and impacts the process. For that purpose, the pending questions of Metzner and Otto concept were first reminded (i.e. dependence of the Metzner–Otto constant to rheological parameters, physical meaning of the effective shear rate, etc.). Then, the theoretical background underlying the dimensional analysis was described and applied to the case of variable material properties (including non-Newtonian fluids), by introducing in particular the concept of material similarity. Finally, two examples were proposed to demonstrate how the rigorous framework associated with the dimensional analysis is a powerful method to exceed the concept of Metzner and Otto and can be adapted beyond the Ostwald–de Waele power law model to a wide range of non-Newtonian fluids in various processes, without being restricted to batch reactor and laminar regime.