Bioprocessing Pipelines: Rheology and Analysis
Table of Contents
Preface
Nomenclature
1 Rheological Properties of Biological Fluids
1.1 Viscosity and Empirical Fluid Parameters
1.2 Useful Fluid Models
1.3 Time-Independent versus Time-Dependent Fluids
1.4 Shear Stress and Shear Rate in a Pipeline
1.5 Shear-Thinning Fluid Behavior in a Pipeline
1.6 Shear Rate Selection for Rheological Data Collection
1.7 Influence of Temperature on Rheological Behavior
2 Pipeline Rheology
2.2 Concentric Cylinder Viscometry
2.3 Mixer Viscometry
2.3.1 Characterizing the Mixer Viscometer
2.3.2 Finding Properties of Power Law Fluids
2.3.3 Brookfield Viscometers with Disk Spindles
2.4 Cone and Plate, and Parallel Plate Viscometers
3 Energy and Head Loss Calculations
3.1 Mechanical Energy Balance Equation
3.2 System Curves (Process Requirements)
3.3 Finding Work and Head
3.4 Pump Curves (Centrifugal Pumps)
3.5 Net Positive Suction Head (Available and Required)
4 Fanning Friction Factors
4.1 Friction Factors
4.2 Newtonian Fluids
4.3 Power Law Fluids
4.4 Tube Flow Velocity Profiles
5 Friction Loss Coefficients
5.1 Losses in Standard Valves and Fittings
5.2 Losses in Equipment Based on Data for Water
6 Handling Shear-Sensitive Fluids
6.1 Shear-Sensitive Fluids
6.2 Shear Work (Ws)
6.3 Shear Power Intensity (S)
6.4 Critical Values of Ws and S
6.5 Shear-Sensitive Particulates
6.6 Scale-Up Calculations
7 Thermal Processing of Biological Fluids
7.1 Death Kinetics of Microorganisms
7.2 The General Method
8 Example Problems
8.1 Comparison of Newtonian and Shear-Thinning Fluids
8.2 Herschel Bulkley and Casson Equations to Power Law
8.3 Concentric Cylinder Data for Ice Cream Mix
8.4 Determination of the Mixer Coefficient
8.5 Mixer Viscometry Data for Pasta Sauce
8.6 Calculating Pressure Drop with Effective Viscosity
8.7 Generating a System Curve for Pumping Cream
8.8 Positive Displacement Pump for Pulpy Fruit Juice
8.9 Pumping a Shear Sensitive Fluid (Cream)
8.10 Shear Power Intensity in a Centrifugal Pump
8.11 Lethality of Pasteurization Process
9 Appendices
9.1 Conversion Factors and Greek Alphabet
9.2 Rheological Properties of Biological Fluids
9.3 Stainless Steel Tubing and Pipe Diameters
9.4 Stainless Steel (304 and 316)
9.5 Properties of Saturated Water
9.6 Enthalpy of Saturated Steam
9.7 Viscosity (mPa s or cP) of Water
9.8 Gallons of Water per 100 feet of Tubing.
9.9 Affinity Laws for Centrifugal Pumps
9.10 Equations for Bingham Plastic Fluids in Tube Flow
9.11 Fanning Friction Factors for Power Law Fluids
9.12 Friction Loss Coefficients: 3-k equation
Index
Table of Contents
Preface
Nomenclature
1 Rheological Properties of Biological Fluids
1.1 Viscosity and Empirical Fluid Parameters
1.2 Useful Fluid Models
1.3 Time-Independent versus Time-Dependent Fluids
1.4 Shear Stress and Shear Rate in a Pipeline
1.5 Shear-Thinning Fluid Behavior in a Pipeline
1.6 Shear Rate Selection for Rheological Data Collection
1.7 Influence of Temperature on Rheological Behavior
2 Pipeline Rheology
2.2 Concentric Cylinder Viscometry
2.3 Mixer Viscometry
2.3.1 Characterizing the Mixer Viscometer
2.3.2 Finding Properties of Power Law Fluids
2.3.3 Brookfield Viscometers with Disk Spindles
2.4 Cone and Plate, and Parallel Plate Viscometers
3 Energy and Head Loss Calculations
3.1 Mechanical Energy Balance Equation
3.2 System Curves (Process Requirements)
3.3 Finding Work and Head
3.4 Pump Curves (Centrifugal Pumps)
3.5 Net Positive Suction Head (Available and Required)
4 Fanning Friction Factors
4.1 Friction Factors
4.2 Newtonian Fluids
4.3 Power Law Fluids
4.4 Tube Flow Velocity Profiles
5 Friction Loss Coefficients
5.1 Losses in Standard Valves and Fittings
5.2 Losses in Equipment Based on Data for Water
6 Handling Shear-Sensitive Fluids
6.1 Shear-Sensitive Fluids
6.2 Shear Work (Ws)
6.3 Shear Power Intensity (S)
6.4 Critical Values of Ws and S
6.5 Shear-Sensitive Particulates
6.6 Scale-Up Calculations
7 Thermal Processing of Biological Fluids
7.1 Death Kinetics of Microorganisms
7.2 The General Method
8 Example Problems
8.1 Comparison of Newtonian and Shear-Thinning Fluids
8.2 Herschel Bulkley and Casson Equations to Power Law
8.3 Concentric Cylinder Data for Ice Cream Mix
8.4 Determination of the Mixer Coefficient
8.5 Mixer Viscometry Data for Pasta Sauce
8.6 Calculating Pressure Drop with Effective Viscosity
8.7 Generating a System Curve for Pumping Cream
8.8 Positive Displacement Pump for Pulpy Fruit Juice
8.9 Pumping a Shear Sensitive Fluid (Cream)
8.10 Shear Power Intensity in a Centrifugal Pump
8.11 Lethality of Pasteurization Process
9 Appendices
9.1 Conversion Factors and Greek Alphabet
9.2 Rheological Properties of Biological Fluids
9.3 Stainless Steel Tubing and Pipe Diameters
9.4 Stainless Steel (304 and 316)
9.5 Properties of Saturated Water
9.6 Enthalpy of Saturated Steam
9.7 Viscosity (mPa s or cP) of Water
9.8 Gallons of Water per 100 feet of Tubing.
9.9 Affinity Laws for Centrifugal Pumps
9.10 Equations for Bingham Plastic Fluids in Tube Flow
9.11 Fanning Friction Factors for Power Law Fluids
9.12 Friction Loss Coefficients: 3-k equation
Index
Freeman Press
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