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CHARACTERIZATION of SINGLE PARTICLE TUBE‐FLOW BEHAVIOR AT ELEVATED TEMPERATURES
Author(s) -
GRABOWSKI S.,
RAMASWAMY H.S.
Publication year - 1995
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1995.tb00371.x
Subject(s) - sphericity , dimensionless quantity , reynolds number , particle (ecology) , viscosity , particle size , mechanics , materials science , tube (container) , thermodynamics , flow (mathematics) , chemistry , composite material , physics , turbulence , geology , oceanography
The single particle flow behavior of food (carrot, parsnip and potato cubes) and Nylon spheres was investigated in simulated holding tubes at different temperatures under pressurized (110C) and nonpressurized (80 and 100C) flow conditions using different carrier fluids (water and 2, 3 and 4% starch suspensions). It was found that the particle to fluid velocity ratio (u p /u) was a function of carrier fluid effective viscosity, temperature and flow rate, and particle relative size, density and shape. the maximum value of u p /u ranged from 0.4–1.9 which increased almost linearly with temperature showing no specific deviations in the flow behavior of particles as conditions changed from the nonpressurized (>100C) to pressurized (110C) flow. In dimensionless form, the particle to fluid velocity ratio (mean and maximum) as well as particle Reynolds number were found be functions of generalized fluid Reynolds number, particle Archimedes number, particle to tube diameter ratio and particle sphericity.