2265 Words10 Pages

FACULTY OF FOOD SCIENCE AND TECHNOLOGY
FUNDAMENTALS OF FOOD ENGINEERING
FST3401
Experiment No &; Title: 4 - Calculations of Reynolds Number in Fluid Flow
OBJECTIVES: 1. To enable students to study and determine the state of flow when the liquid becomes laminar and turbulent. (C4, P6) 2. To measure and change the value of Reynolds number by changing the value of the velocity, the diameter of pipe. (CTPS, C4, P6)
INTRODUCTION: The understanding of the basic study of the flow properties of fluid is very important in food processing especially in unit operation. The main reason is because the processing of many foods involves the transport of fluids. Thus, it is very useful for food scientists to have some knowledge about the principles of fluid flow. The purpose of the Reynolds experiment is to illustrate that the pattern of fluid can be laminar or turbulent which depends on a number of parameters including: fluid viscosity, fluid velocity, size and shape of the pipe, and the roughness of the surfaces in contact with the fluid.
“The power number, the Reynolds number and the Froude number are important power correlations in the field of mixing. These are the numbers that help to know and understand all the important forces taking place in each case of mixing, relating the dimensions, type and operating conditions.”
In fluid mechanics and heat transfer, the Reynolds number Re is a dimensionless number that gives a measure of the ratio of inertial forces () to viscous forces (μ / L) and, consequently, it quantifies the relative importance of these two types of forces for given flow conditions. Whenever the Reynolds number is less than about 2100, the flow in the pipe is generally laminar where the viscous force are dominant, and is characterized by smooth fluid motion. On the other hand, whenever the Reynolds number is greater than 4000, the

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