Experimental and Numerical Analysis of a Non-Newtonian Fluids Processing Pump

Aldi, Nicola; Buratto, Carlo; Casari, Nicola; Dainese, Devid; Mazzanti, Valentina; Mollica, Francesco; Munari, Enrico; Occari, Matteo; Pinelli, Michele; Randi, Saverio; Spina, Pier Ruggero; Suman, Alessio

doi:10.1016/j.egypro.2017.08.247

Cited by 18 publications

(8 citation statements)

References 9 publications

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“…O conhecimento das características de bebidas como fluidos não-newtonianos é importante para avaliar o desempenho das bombas na indústria de alimento no processo de design de equipamentos, bem como na escolha do equipamento de bomba, já que os fabricantes fornecem curva de desempenho obtida com água como fluido de operação [36] .…”

Section: Resultsunclassified

Relação entre as características físico-químicas e reológica e o valor comercial de iogurte integral com sabor morango

Egea

Gomes

Lima

et al. 2019

Segur. Aliment. Nutr.

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O consumidor tem buscado uma alimentação mais saudável, e por isso, produtos como iogurtes tiveram um aumento considerável no consumo. Este trabalho teve como objetivo avaliar quatro marcas de iogurtes integrais comerciais quanto as características físico-químicas e reológicas. As marcas comerciais avaliadas apresentaram diferenças significativas (p<0,05) no teor de sólidos solúveis totais (ºBrix), sendo que a marca C (17,47) foi quase duas vezes maior que o valor encontrado para a marca B (9,33). Houve diferença significativa entre os valores de pH encontrados para as marcas comerciais. As marcas comerciais A e C; e, B e D não apresentaram diferença significativa entre eles para o teor de acidez titulável em ácido lático. Os valores de acidez verificados em todas as amostras analisadas (0,55 a 0,83 %, m/v), encontram-se de acordo com o preconizado pela legislação brasileira. A sinérese dos iogurtes mostrou-se entre 23,14 a 43,37 % sem diferença significativa entre as marcas avaliadas. As marcas comerciais apresentaram valores de tonalidade entre 15,19º a 22,01º (ângulo hue), mostrando que os iogurtes integrais sabor morango possuem cor avermelhada. Todas as amostras avaliadas apresentaram comportamento não newtoniano, seguindo o modelo matemático Lei da Potência ou pseudoplástico. Desta forma, foi possível estabelecer uma caracterização da cor, reológica e características físico-químicas para quatro marcas de iogurte comerciais disponíveis no mercado.

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Section: Resultsunclassified

Relação entre as características físico-químicas e reológica e o valor comercial de iogurte integral com sabor morango

Egea

Gomes

Lima

et al. 2019

Segur. Aliment. Nutr.

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“…slurries overcome the performance with water, no significant derated performance are achieved. The rise in pump head can occur handling fluids slightly more viscous than water, as reported by the investigations of several authors from literature [7,9,13]. This phenomenon, called the sudden-rising-head effect [21], can be caused by the reduced leakage around the blades of the semi-open impeller but further investigations are needed.…”

Section: Pullum Et Almentioning

confidence: 99%

“…NNF are usually considered high-viscous fluids that lead to the arise of degradation phenomena on the pump performance difficult-to-be-modeled. Previous experimental investigations with non-settling slurries reported sudden drops at low flow rates [7,8,9,10]. Underestimating the performance drop due to higher viscosity can affect dramatically safety during operations and at the same time, high efficiencies must be guaranteed to prevent excessive operating costs.…”

Section: Introductionmentioning

confidence: 99%

Assessment of the derating methods for centrifugal pump performance handling non-Newtonian fluids

Zanini,

Suman,

Piovan

et al. 2023

J. Phys.: Conf. Ser.

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Oil and Gas applications commonly require the displacement of a huge amount of processing fluids. In most cases, these fluids consist of solid rock particles transported by water, e.g. kaolin or bentonite powder, which show non-Newtonian behavior. For this kind of fluid positive displacement pumps are usually recommended, but where high flow rates have to be guaranteed, centrifugal pumps are installed. Since most of the manufacturers provided the performance curves only with water, choosing the appropriate centrifugal pump to handle mineral slurries may be very challenging. Since the viscosity of this kind of fluids varies with the imposed stress and rheology, pumping this type of fluids can lead to a considerable variation in the pump head, and thus, overall efficiency is difficult to-be-predicted. Several reliable methods to predict the centrifugal pump performance in handling high-viscous Newtonian fluids can be found in literature, e.g. the well-known Hydraulic Institute method. Nevertheless, no general practical correlations are provided for non-Newtonian fluids. Previous experimental investigations on centrifugal pumps reported high-performance instabilities at low flow rates when non-Newtonian fluids are considered. Further investigations are needed to define which parameters in the pump fluid interaction have to be considered in the derating process. In this work, an assessment of the prediction quality of the existing derating methods from the literature is carried out. For this purpose, the data obtained from previous experimental investigations on a small commercial centrifugal pump handling mixtures of water and kaolin are considered.

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“…Moreover, non-Newtonian fluid pumping and mixing require a thorough examination of the fluid dynamic processes occurring within the used machines. To establish the benefits of centrifugal pump applications, a specialized design approach should consider these consequences (Aldi et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of Using the Variable Frequency Drive and Different Pipe Materials on the Pipe Flow of Guava Juice

shalaby

mustafa

Heikal

et al. 2022

Arab Universities Journal of Agricultural Sciences

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In this study, a designed variable frequency drive (VFD) was used to control a single-phase induction motor's speed to pump guava juice at two solid concentrations (9°Bx and 11°Bx). Next, the pressure drop was measured in stainless-steel pipes of three diameters. The pressure drop percentage difference before and after using the VFD at varied flow rates with 10 repetitions at 5 min intervals was evaluated. The pressure drop reduction range was 19.7%-30.8% and 19.2 %-32.4% for the 9% and 11% solid concentrations respectively after using the VFD, which resulted in an average of 25.73% reductions in pressure drop and pump's total head and driving power. The rheological properties of guava juice were investigated at various temperatures (5, 15, 25, 35, 55 and 75°C). From the results, all materials exhibited non-Newtonian pseudoplastic behavior at all temperatures and concentrations, and correlated well with the power law model, with flow behavior index (n) values less than unity for the 9% and 11% solid concentrations. The findings offer helpful information for predicting how heat variations during processing influence the behavior of guava juice concentrates.

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Experimental and Numerical Analysis of a Non-Newtonian Fluids Processing Pump

Cited by 18 publications

References 9 publications

Relação entre as características físico-químicas e reológica e o valor comercial de iogurte integral com sabor morango

Relação entre as características físico-químicas e reológica e o valor comercial de iogurte integral com sabor morango

Assessment of the derating methods for centrifugal pump performance handling non-Newtonian fluids

Effect of Using the Variable Frequency Drive and Different Pipe Materials on the Pipe Flow of Guava Juice

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