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The Flow of Food Fluids

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Introduction to Food Process Engineering

Part of the book series: Food Science Text Series ((FSTS))

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Abstract

This chapter develops the concept of momentum transfer into a treatment of the flow of fluids over surfaces and in pipes and ducts. A later chapter will deal with the behaviour of food particles in a fluid stream. Many foods are of course liquid and the study of fluid flow, or fluid mechanics, is necessary to understand how fluids are transported, how they can be pumped, mixed and so on. The high viscosity of many liquid foods means that laminar flow is particularly important. However, very many foodstuffs are non-Newtonian and later sections of this chapter cover a wide variety of rheological models; these are treated as mathematical descriptions of physical behaviour with the objective of enabling the reader to apply models to experimental data in order to determine whether or not they can be used predictively.

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Abbreviations

A :

Cross-sectional area

A o :

Cross-sectional area of orifice or venturi throat

c f :

Friction factor

C D :

Discharge coefficient

C 1 :

Parameter in Ellis model

C 2 :

Parameter in Ellis model

C 3 :

Parameter in Casson model

d :

Diameter

d e :

Hydraulic mean diameter

d i :

Inner diameter of annulus

d o :

Outer diameter of annulus

De :

Deborah number

e :

Magnitude of surface roughness

g :

Acceleration due to gravity

G :

Shear modulus

h :

Head loss

h F :

Head loss due to friction

h m :

Manometer height difference

h ′ :

Height

\({k_1},{k_2},{k_3}\) :

Coefficients in power series

K :

Consistency coefficient

l :

Separation of layers in simple shear

L :

Length; characteristic length

m :

Mass flow rate

n :

Flow behaviour index

N :

Parameter in Ellis model

NPSH:

Net positive suction head

p ′ :

Pure component vapour pressure

P :

Pressure

r :

Radius

r a :

Arithmetic mean radius

R :

Shear stress

R 0 :

Initial shear stress

R Y :

Yield stress

Re :

Reynolds number

t :

Time

u :

Mean velocity

u r :

Velocity at a radius r

u t :

Terminal falling velocity

V :

Volumetric flow rate

Z :

Height above datum

γ :

Displacement angle in simple shear

\(\dot \gamma\) :

Shear rate

\({\dot \gamma _{{\textrm{wall}}}}\) :

Wall shear rate

ΔP :

Pressure drop

Δh :

Total head

θ :

Cone angle

μ :

Viscosity

μ a :

Apparent viscosity

μ p :

Plastic viscosity

ρ :

Density

\({\rho _{{\textrm{av}}}}\) :

Average density

υ :

Specific volume

τ :

Torque; time constant

ϖ :

Angular velocity

A:

Fluid A

B:

Fluid B

i:

Inner

o:

Outer

s:

Solid

Further Reading

  • Barnes, H. A., Hutton, J. F., and Walters, K. 1989. An introduction to rheology. London: Elsevier.

    Google Scholar 

  • Brennan, J. G., Butters, J. R., Cowell, N. D., and Lilly, A. E. V. 1990. Food engineering operations, 3rd ed. London: Elsevier.

    Google Scholar 

  • Douglas, J. F., Gasiorek, J. M., Swaffield, J. A., and Jack, L. B. 1995. Fluid mechanics. Harlow: Prentice Hall.

    Google Scholar 

  • Fryer, P. J., Pyle D. L., and Rielly, C. D., (eds.). 1997. Chemical engineering for the food industry. London: Chapman and Hall.

    Google Scholar 

  • Kay, J. M. and Nedderman, R. M. 1985. Fluid mechanics and transfer processes. Cambridge: Cambridge University Press.

    Google Scholar 

  • McCabe, W. L. and Smith, J. C. 1993. Unit operations of chemical engineering, 5th ed. Singapore: McGraw-Hill.

    Google Scholar 

  • Prentice, J. H. 1984. Measurements in the rheology of foodstuffs. London: Elsevier Applied Science.

    Google Scholar 

  • Rao, M. A. 1999. Rheology of fluid and semisolid foods: principles and applications. Gaithersburg, MD: Aspen.

    Google Scholar 

  • Sherman, P. 1970. Industrial rheology. London: Academic.

    Google Scholar 

  • Welty, J. R., Wicks, C. E., and Wilson, R. E. 1969. Fundamentals of momentum, heat and mass transfer. New York, NY: Wiley.

    Google Scholar 

  • Whorlow, R. W. 1992. Rheological techniques. Chichester: Ellis Horwood.

    Google Scholar 

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Author information

Authors and Affiliations

  1. School of Natural and Applied Sciences, University of Lincoln, Brayford Pool, LN6 7TS, Lincoln, UK

    P.G. Smith

Authors
  1. P.G. Smith
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© 2011 Springer Science+Business Media, LLC

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Smith, P. (2011). The Flow of Food Fluids. In: Introduction to Food Process Engineering. Food Science Text Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-7662-8_6

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