Elements of Fluid Flow

Abstract

Most materials encountered in food processes are in the fluid state, i.e. liquid and gaseous. This chapter covers the flow properties of fluids and addresses the friction which fluids encounter as they flow through pipes and fittings. In particular, it distinguishes between skin and form frictions, and provides methods to estimate their values and the pumping energy required to overcome these. The chapter also deals with flow regimes – laminar and turbulent, as well as two principal types of flows – Newtonian and non Newtonian power law. The chapter also covers flow around individual particles, and flow through a bed of particles including fluidisation.