Transcription of Fluid Flow - NCSU
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Fluid Flow - NCSU
Fluid FlowOutline Fundamentals and applications of rheology Shear stress and shear rate Viscosity and types of viscometers Rheological classification of fluids Apparent viscosity Effect of temperature on viscosity Reynolds number and types of flow Flow in a pipe Volumetric and mass flow rate Friction factor (in straight pipe), friction coefficient (for fittings, expansion, contraction), pressure drop, energy loss Pumping requirements (overcoming friction, potential energy, kinetic energy, pressure energy differences)2 Fundamentals of Rheology Rheology is the science of deformation and flow The forces involved could be tensile, compressive, shear or bulk (uniform external pressure) Food rheology is the material science of food This can involve Fluid or semi-solid foods A rheometer is used to determine rheological properties (how a material flows under different conditions) Viscometers are a sub-set
Laminar (n = 1) Dilatant Laminar (n > 1) Pseudoplastic Laminar (n < 1) umax> 2 u umax< 2 u umax= 2 u Newtonian Turbulent (n = 1) umax= 1.2 u Example: Heating of a fluid food product in an indirect contact heat exchanger with the fluid food flowing in the inside tube and hot water flowing through the outside tube. Fluid streams close to the ...
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