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You will be able to find information about Fluid flowin food processingl along with its Course Objectives and Course outcomes and also a list of textbook and reference books in this blog.You will get to learn a lot of new stuff and resolve a lot of questions you may have regarding Fluid flowin food processingl after reading this blog. Fluid flowin food processingl has 5 units altogether and you will be able to find notes for every unit on the CynoHub app. Fluid flowin food processingl can be learnt easily as long as you have a well planned study schedule and practice all the previous question papers, which are also available on the CynoHub app.

All of the Topic and subtopics related to Fluid flowin food processingl are mentioned below in detail. If you are having a hard time understanding Fluid flowin food processingl or any other Engineering Subject of any semester or year then please watch the video lectures on the official CynoHub app as it has detailed explanations of each and every topic making your engineering experience easy and fun.

Fluid flowin food processingl Unit One

Types of Fluids:Newtonian & Non-Newtonian Fluids-dilantant, pseudoplastic, bingham plastic, bingham pseudoplastic; classification of fluids based on time dependance: Thixotropic and rheopectic classification of fluids based on density Compressible and In compressible fluids.

Fluid flowin food processingl Unit Two

Fluid Flow:Laminar and turbulent flows, Reynolds Number; Equation of Continuity, Bernoulli’s equation, applications of Bernoulli’s equation, Cavitation, laminar and turbulent flow in pipes (Concept of Boundary Layer & Entrance Length)

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Fluid flowin food processingl Unit Three

Friction Factor: Definition of Friction Factor; relationship between Friction factor and Reynolds Number by using Dimensionless analysis, Friction Factor: Derivation of friction factor for Laminar Flow by using Hagen-Poiseuille equation; Friction Factor: Turbulent Flow, Moody Chart, Rabinowitsch-Mooney equation: Non-Newtonian Fluids (Power Law Fluids); Generalized Reynolds Number; Friction Chart.

Fluid flowin food processingl Unit Four

PressureLosses in Pipes & Flow Measurement:Energy equation for steady flow of fluids: Pressure, Kinetic & Potential Energy. Major Losses: Frictional Losses; Minor losses: Energy Losses due to sudden expansion, contraction & energy losses due to pipe fittings; Measurement of Flow in Pipes: Venturimeter, Pitot tube, Rotameter and others.

Fluid flowin food processingl Unit Five

Pumps, Pipes & Fittings:Classification of Pumps: Centrifugal pumps, Reciprocating pumps, Rotary Pumps; Pressure Head, Suction Head, Discharge Head, Net Positive Suction Head; Power requirement of

Fluid flowin food processingl Course Objectives

The basic concepts of fluid types and fluid-flow phenomena To enable the students to understand the concept and importance of friction factor by usingTo understand the application of friction losses through pipesTo classify and select the pumps depending on suitability and acquire knowledge on power requirements in pumps

Fluid flowin food processingl Course Outcomes

By the end of the course the students will be able toGain knowledge on various types of fluids available and their classification with examplesAcquires knowledge on different types of flow regimes that fluid can flowKnow the applications and usage of Bernoulli’s theory, Buckingham’s Pi theorem, Hagen-Poiseuilli and Rabinowitsch-Mooney equationGain the knowledge on significance of friction factor and their calculations Understand frictional losses through pipes and pipe fittingsHave knowledge on selection of pumps and their performance evaluationPump; Selection of Pumps & Performance Evaluation. Pipe & Pipe Fittings & their selection.

Fluid flowin food processingl Text Books

1.D. G. Rao, Fundamentals of Food Engineering, Prentice-Hall of India, New Delhi, 2010
2.P.G. Smith, Introduction to Food Process Engineering, 2nd Edition, Lincoln, UK,2010

Fluid flowin food processingl Reference Books

1.Christie John Geankoplis. 2003. Transport Processes and Separation Process Principles (Includes Unit Operations), 4th Ed. Prentice-Hall, NY, USA.
2.R. Paul Singh and Dennis R. Heldman, Introduction to Food Engineering, 4thEdition, Academic Press, 2009.
3.Z. Berk, Food Process Engineering and Technology, Food Science and Technology, 1stEdition, International Series, Elsevier, 2009.

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Information about JNTUA B.Tech R 20 Fluid flowin food processingl was provided in detail in this article. To know more about the syllabus of other Engineering Subjects of JNTUH check out the official CynoHub application. Click below to download the CynoHub application.

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