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September 2026 (published: 07.09.2026)
Number 3(69)
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Flow structure and churning kinetics in a batch butter churn with a double Möbius strip working element
Guliyev Zakir V. , Yakubov Kamal H. , Aliyev Elman M.
Keywords: flow hydrodynamics; cream churning; batch butter churn; Möbius strip; coalescence kinetics; vortex flow; flow structure; butter production; hydrodynamic regime; mechanical mixing
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Flow structure and churning kinetics in a batch butter churn with a double Möbius strip working element
The article presents the theoretical foundations of hydrodynamics and kinetics of cream churning in a batch butter churn with a working element in the form of a double Möbius strip. The aim of the study was to quantitatively evaluate the flow structure of cream and to determine rational technological parameters of the churning process taking into account hydrodynamic and energy-related factors. The object of the study was a batch butter-making unit equipped with two Möbius strips positioned one inside another and twisted in opposite directions. The research methodology included hydrodynamic analysis in a cylindrical coordinate system, mathematical modeling, and analytical evaluation of process kinetics. Radial, tangential, and axial velocity components were investigated, as well as their influence on the formation of a stable vortex regime and fat globule coalescence. The results demonstrated that the tangential velocity component contributed the largest share of the flow kinetic energy, accounting for approximately 46.1% of the total flow velocity, whereas the axial and radial components represented 32.3% and 21.6%, respectively. Within the investigated rotational speed range, an approximately 12-fold increase in the total flow velocity was observed. The rational rotational speed range of the working mechanism was determined to be 700–900 rpm, ensuring the formation of a stable three-dimensional flow structure and effective fat globule coalescence. Analytical evaluation of the process duration showed that the application of the double Möbius strip reduced churning time by 1.2–3.3 times compared with conventional blade-type mechanisms. The obtained results confirm the potential of the proposed design for improving the productivity and energy efficiency of batch butter churns.
Keywords: flow hydrodynamics; cream churning; batch butter churn; Möbius strip; coalescence kinetics; vortex flow; flow structure; butter production; hydrodynamic regime; mechanical mixing
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License