Improvement of BIB packaging product filling valve CIP performance and efficiency

This paper presents the work carried out to improve the clean-in-place (CIP) performance of a product fill valve used extensively for the bag in box (BIB) packaging of wine. Computational fluid dynamics (CFD) models were developed in an attempt to improve the CIP, remove areas of cavitation and increase the flow through the valve. Food processing industries rely on high product throughput as well as excellent CIP ability of equipment used to package foods and beverages. Detailed investigations were undertaken on velocity, pressure distribution, wall shear stress and turbulence intensity with a view to increase the valve performance. The original valve is of cylindrical type and therefore, initial attempts were considered keeping the cylindrical shape but raising the valve stem by 10 mm, changing the angle of the inlet tube from 30 degrees to 37 degrees and lengthening the outlet tube by 7 mm. All showed improved mass flow, reduction of cavitation but failed to increase the CIP performance. Then, attempts were made using semi-spherical configuration. Computer simulation has shown that the cleanability by CIP of the redesigned fill valve has been significantly improved which could not be achieved by cylindrical shape. The redesigned fill valve also has an improved flow capability of 47% over the original design when operated at the same pressure, and approaching 60% when operated at equivalent internal pressure drops. (C) 2012 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.