variavel0=<b>Flávia Schwarz Franceschini</b> - fla@mecanica.ufrgs.br Departamento de Engenharia Mecânica - UFRGS
<b>Daniel Horácio Girotti-Fontana</b> - dgirotti@mecanica.ufrgs.br Departamento de Engenharia Mecânica - UFRGS
<b>Sérgio Frey</b> - frey@mecanica.ufrgs.br Departamento de Engenharia Mecânica - UFRGS
<b>Abstract.</b> The main goal of this study is to simulate the cream injection in skimmilk, which occurs in the process of milk standardization, visualizing the mass transfer along the process line. The problem was approximated by the finite element method. To perform some 2D simulation, the velocity field obtained using a commercial code was given as input to the code developed for this research, to solve the mass fraction field. For a more realistic simulation, a 3D mesh was implemented using a commercial code. The method employed to reach numerical stabilization was Streamline Upwind/Petrov-Galerkin (SUPG). The results using SUPG were compared to those using classical Galerkin approximation. The SUPG method shows a good feature of smoothing numerical instabilities.
<b>Keywords.</b> Continuum Mechanics, SUPG, Food Processing.