Mathematical modelling of a dip coating process using a generalised newtonian fluid II. Model validation and sensitivity analysis

PERALTA, J. M.; MEZA, B. E.; ZORRILLA, S. E.

INDUSTRIAL & ENGINEERING CHEMICAL RESEARCH

AMER CHEMICAL SOC

Lugar: Washington; Año: 2014 vol. 53 p. 6533 - 6543

0888-5885

Dip coating is a simple, straightforward, and economical technique used in many food industrial applications. The objective of this work was to validate a mathematical model (presented by the authors in a companion paper as Part I) of the fluid-dynamic variables in a dip coating process considering that the film-forming fluid behaves as a generalised Newtonian fluid, with data obtained from literature, and to perform a sensitivity analysis. A validation process was carried out using experimental data of average film thickness of different film-forming fluids (commercial milk chocolate, commercial deep-fat frying batters, glycerol/water solutions, sugar/syrup solutions, glycerine/water solutions, mineral oil, and carbopol solutions). Based on the low errors obtained, predictions were considered satisfactory. An extensive examination of the effect of the main process variables, such as tau0, K, n, m, Up, rho, theta and h, on the velocity profile and the characteristics of the local and average film thickness was established.