THE FLOW OF FILAMENTOUS FERMENTATION BROTHS IN HORIZONTAL PIPELINES

被引：1
|
作者：
HYDE, AR
SCOTT, DM
机构：
[1] Department of Chemical Engineering, University of Cambridge, Cambridge, CB2 3RA, Pembroke Street
来源：
JOURNAL OF THE INSTITUTE OF BREWING | 1992年 / 98卷 / 05期
关键词：
RHEOLOGY; VISCOSITY; PIPELINE; FERMENTATION BROTH; DRAG REDUCTION;
D O I：
10.1002/j.2050-0416.1992.tb01121.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Expressions have been derived for Friction Factor and generalized a Reynolds Number for non-Newtonian fluids. Together with pressure drop and flow rate data from experiments with filamentous fermentation broths, these expressions have been used to produce pipe friction charts. Experimental observations of drag reduction phenomena have been used, together with a comprehensive review of previous work on filamentous particle suspension flow to develop a new theory for the drag reduction mechanism.
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页码：387 / 394
页数：8
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