sc JNTUA B.TECH R 20 2-3 Syllabus For Fluid flowin food processingl PDF 2022 – Cynohub

# JNTUA B.TECH R 20 2-3 Syllabus For Fluid flowin food processingl PDF 2022

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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.

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### 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)

### 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.