UNIT OPERATIONS IN FOOD PROCESSING
Contents > Fluid-flow theory Print   this page

Home
Contents
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
Bibliography
Useful links
Feedback (email link)

CHAPTER 3

FLUID FLOW THEORY

Read or print this Chapter as a single document:
UnitopsCh3.SWF (262 KB)
This is a FlashPaper file - to view it you need the free Macromedia Flash Player
Click the FlashPaper icon above to view the Chapter in your browser, or right-click the icon ("Save Target As") to save the file to your local disk.

Introduction
Fluid staticsfluid pressureabsolute pressures gauge pressures
       head

Fluid dynamics
Mass balancecontinuity equation
Energy balance
Potential energy
Kinetic energy
Pressure energy
Friction loss
Mechanical energy
Other effects
Bernouilli's equationflow from a nozzle
Viscosityshear forcesviscous forces
Newtonian and Non-Newtonian Fluidspower law equation
Streamline and turbulent flowdimensionless ratios
       Reynolds number

Energy losses in flow
Friction in PipesFanning equationHagen Poiseuille equation
       Blasius equationpipe roughnessMoody graph

Energy Losses in Bends and Fittings
Pressure Drop through Equipment
Equivalent Lengths of Pipe
Compressibility Effects for Gases
Calculation of Pressure Drops in Flow Systems
Summary
Problems


Examples in this Chapter:
3.1. Total pressure in a tank of peanut oil
3.2. Head of Water
3.3. Head of mercury
3.4. Velocities of flow
3.5. Pressure in a pipe
3.6. Flow rate of olive oil
3.7. Mass flow rate from a tank
3.8. Pump horsepower
3.9. Flow of milk in a pipe
3.10. Pressure drop in a pipe

Figures in this Chapter:
3.1. Pressure in a fluid
3.2. Pressure conversions
3.3. Mass and energy balance in fluid flow
3.4. Flow from a nozzle.
3.5. Viscous forces in a fluid.
3.6. Shear stress/shear rate relationships in liquids.
3.7. Energy balance over a length of pipe.
3.8 Friction factors in pipe flow.



Fluid-flow theory > INTRODUCTION, FLUID STATICS


To top of pageBack to the top

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