Skip to main content

Dairy Engineering (DE-402) Assignment

Pressure loss, also known as pressure drop, is the decrease in pressure as measured between two points in a flowing fluid system. Pressure drop occurring along the direction of flow in a pipe is caused by fluid friction, both internal in the fluid itself, as well as with the piping surfaces, piping restrictions or sudden changes in the geometry of the flow path. Pressure loss is directly related to fluid velocity, specific gravity, viscosity and the size, shape, and roughness of the pipe interior. Pressure drop is a critical element in valve sizing and valve selection.
Pressure loss is expressed in two ways; through a flow coefficient (CV) value, or an equivalent length of pipe. CV expresses flow rate in gallons per minute (gpm) of water at 70° F, with a 1 psi pressure drop across the valve, when the valve is in the full open position. Equivalent length of pipe converts the pressure drop to the equivalent pressure drop incurred in a length of pipe operating under the same volumetric and pressure conditions.

Practical Applications of Pressure Loss:
1. On line pump system design: This application determines the pump system design parameters (flow, discharge head, NPSH available, etc.) based on the system configuration. This information can then be printed out or submitted directly to a pump manufacturer for a quotation on a product that will meet this need.
2. On line friction loss for any pipe size: This application determines the pressure loss due to friction in any sized straight pipe or tube. This is useful when dealing with very small piping or tubing or for flow though small channels. This application is only applicable for straight pipes, and cannot accommodate losses due to fittings and valves.
3. Design of self venting piping.
4. Draining time for vertical tanks: Determination of the time it takes to drain a vertical tank including the resistance of the outlet piping. This program calculates the draining time between any two levels in a vessel with a flat, elliptical, or hemispherical bottom head.
5. On line compressible flow pressure loss.
6. On line gas friction loss for any pipe size.
7. Open channel flow in circular pipes.

Pipe Pressure Loss Calculation
When fluid flows through a pipe there will be a pressure drop that occurs as a result of resistance to flow. There may also be a pressure gain/loss due a change in elevation between the start and end of the pipe. This overall pressure difference across the pipe is related to a number of factors:
1. Friction between the fluid and the wall of the pipe.
2. Friction between adjacent layers of the fluid itself.
3. Friction loss as the fluid passes through any pipe fittings, bends, valves, or components.
3. Pressure loss due to a change in elevation of the fluid (if the pipe is not horizontal)
Pressure gain due to any fluid head that is added by a pump.


*Add some formulae on your own*

Comments

Popular posts from this blog

Assignment on Lipoprotein

Download the Document:  Lipoprotein Introduction: Lipoproteins are aggregates, consisting of proteins, polar lipids and triacylglycerols; which are water soluble and can be separated into protein and lipid moieties by an extraction procedure using suitable solvents. This indicates that only non-covalent types of bonds are involved in the formation of lipoproteins. The aggregates are primarily stabilized by hydrophobic interactions between the apolar side chains of hydrophobic regions of the protein and the acyl residues of the lipid. In addition, there is a contribution to stability by ionic forces between charged amino acid residues and charges carried by the phosphatides. Hydrogen bonds play a small role in binding lipids molecules as there are only few sites available for such linkages. In wheat flour, the lipoprotein complex consists of prolamine and glutelin attached to glycolipids by hydrogen bonds and hydrophobic forces. Thus, lipoproteins are held together only by non-coval...

Fat Rich Dairy Products (DT - 402) Assignment

CONTINUOUS BUTTER MAKING Continuous butter making, introduced after World War II, increased the efficiency and output of butter manufacture. To overcome the disadvantage of batch method of production continuous method is evolved and it has the following advantages: 1. Highly economical: Due to reduced labour cost, reduced power consumption. 2. More hygienic: Because it is processed under closed system, no manual handling is necessary and no chance for air borne contamination. 3. Quicker: Butter can be produced in a span of few minutes from cream. 4. Large volume can be easily produced. 5. Can be connected directly to packaging lines. 1. Churning or frothing: In this method butter grain is formed by aggregation of the fat globules under the action of air present in the cream. During churning, air is beaten into the cream and is dispersed into small bubbles. The fat globules touch these bubbles, often spread part of their membrane substances and some of their liquid fa...