UNIT OPERATIONS IN FOOD PROCESSING
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About the book
Introduction
Material and energy
balances

Fluid-flow theory
Fluid-flow applications
Heat-transfer theory
Heat-transfer
applications

Drying
Evaporation
Contact-equilibrium
separation processes

Mechanical
separations

Size reduction
Mixing
Appendices
Index to Figures
Index to Examples
References
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CHAPTER 4

FLUID-FLOW APPLICATIONS

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Introduction
Measurement of pressure in a fluidmanometer tube Bourdon tube
Measurement of velocity in a fluidPitot tubePitot-static tube
       Venturi meterorifice meter

Pumps and fans
Positive Displacement Pumps
Jet pumps
Air-lift Pumps
Propeller Pumps and Fan
Centrifugal Pumps and Fanspump characteristicsfan laws
Summary
Problems


Examples in this Chapter:
4.1. Pressure in a vacuum evaporator
4.2. Velocity of air in a duct
4.3. Centrifugal pump for raising water

Figures in this Chapter:
4.1 Pressure measurements in pipes
4.2 Venturi meter
4.3 Liquid pumps
4.4 Characteristic curves for centrifugal pumps



Fluid-flow applications > INTRODUCTION, MEASUREMENT OF PRESSURE IN A FLUID


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Unit Operations in Food Processing. Copyright © 1983, R. L. Earle. :: Published by NZIFST (Inc.)
NZIFST - The New Zealand Institute of Food Science & Technology