Newtonian fluid mechanics

  • R. M. Nedderman
Part of the Food Engineering Series book series (FSES)


The previous chapter has shown how plant flowsheets can be constructed and analysed, and how the viability of a project approximately can be costed. In the flowsheets discussed in Chapter 1, no account was made of how food material moves from one plant unit to another. The next stage of design is to make accurate estimates of the size of these units and of the flows between them. The prediction of the way fluids flow is vital in engineering design, for example in the calculation of pipe sizes and pump duties. It is also necessary to have some idea of the history of the fluid during processing; in food systems, as will be seen later, the range of velocities in the flow can affect the amount and range of thermal processing a fluid receives, and thus can affect the safety and quality of the final product.


Reynolds Number Pressure Drop Laminar Flow Friction Factor Newtonian Fluid 
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Further reading

  1. Coulson, J.M. and Richardson, J.F. (1977) Chemical Engineering, Volume 1, Pergamon, London.Google Scholar
  2. Kay, J.M. and Nedderman, R.M. (1985) Fluid Mechanics and Transport Processes, Cambridge University Press, Cambridge.Google Scholar
  3. Tritton, D.J. (1988) Physical Fluid Dynamics, 2nd edn, Chapman & Hall, London.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • R. M. Nedderman

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