Friction Losses Determination in a Pipe

• Published in: Food Engineering Laboratory Manual pp. 13 - 22
• Main Authors: Barbosa-Cánovas, Gustavo V., Ma, Li, Barletta, Blas
• Format: Book Chapter
• Language: English
• Published: United States CRC Press 1997; CRC Press LLC
• Edition: 1
• Subjects: Food & beverage technology; Raw Milk; Flow Behavior Index; non-Newtonian Fluids; Newtonian Fluids; Heat Penetration Curves; Friction Factor; Generalized Reynolds Number; Fluid Food; Lowest Head Loss; TDT; Surface Convective Heat Transfer Coefficient; Reynolds Number; Tomato Sauce; Falling Rate Stage; Friction Loss Coefficient; Moody Diagram; Friction Loss; Open Gate Valve; Fanning Friction Factor; Single Effect Evaporator; Moisture Content; Power Law Fluids; Food Industry Applications; Head Loss; Herschel Bulkley Fluids
• ISBN: 9781566765411; 1566765412
• DOI: 10.1201/9780203755662-2

Transportation of fluid food is a common and essential operation in food industry applications; for example, raw milk is pumped from a storage tank to a heat exchanger for pasteurization, and tomato sauce is pumped from a storage tank to an evaporator for concentration. The energy efficiency of the system depends on the flow characteristics of the medium to be transported and the characteristics of the system's components. Greater efficiency can be achieved by minimizing friction loss during fluid food transportation. This laboratory practice will focus on the evaluation of energy loss during transportation. Friction losses can be predicted if enough information about the system is available. The Moody diagram is commonly used for this purpose, out it requires the Reynolds number and information about the roughness factor of the wall of the pipe. The fluid used to study friction losses in this lab is water, which is a Newtonian fluid.