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Influence of Fluid Food Viscosity on Internal Flow Characteristics of Conveying Pump
A fluid food conveying pump is used to convey edible or nutritional fluids and semi-fluids (containing suspended soft and hard particles and with different viscosities), such as water, glycerin, yogurt, and juice concentrate. Since different fluid food have different viscosities, the internal flow c...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9218725/ https://www.ncbi.nlm.nih.gov/pubmed/35757265 http://dx.doi.org/10.3389/fnut.2022.910589 |
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author | Jia, XiaoQi Chu, Qingyang Zhu, ZuChao Ding, Qiangmin Gao, Panlong |
author_facet | Jia, XiaoQi Chu, Qingyang Zhu, ZuChao Ding, Qiangmin Gao, Panlong |
author_sort | Jia, XiaoQi |
collection | PubMed |
description | A fluid food conveying pump is used to convey edible or nutritional fluids and semi-fluids (containing suspended soft and hard particles and with different viscosities), such as water, glycerin, yogurt, and juice concentrate. Since different fluid food have different viscosities, the internal flow characteristics and conveying performance of food conveying pump are greatly affected by viscosity. To obtain the influence law of fluid food viscosity on the internal flow characteristics of the pump, the internal flow characteristics of food conveying pump when conveying food of 4 different viscosities (water, glycerin, 67.2 °Bx wild jujube juice, and 71.0 °Bx haw juice) were compared and observed in this study. The results showed that, with the increase in food viscosity, the overall flow loss in the pump, the entropy generation, and the proportion of total entropy generation in the pump chamber increase, but the conveying performance of the food conveying pump gets worse; however, the pressure pulsation intensity caused by static and dynamic interferences decreases with the increase in viscosity. |
format | Online Article Text |
id | pubmed-9218725 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-92187252022-06-24 Influence of Fluid Food Viscosity on Internal Flow Characteristics of Conveying Pump Jia, XiaoQi Chu, Qingyang Zhu, ZuChao Ding, Qiangmin Gao, Panlong Front Nutr Nutrition A fluid food conveying pump is used to convey edible or nutritional fluids and semi-fluids (containing suspended soft and hard particles and with different viscosities), such as water, glycerin, yogurt, and juice concentrate. Since different fluid food have different viscosities, the internal flow characteristics and conveying performance of food conveying pump are greatly affected by viscosity. To obtain the influence law of fluid food viscosity on the internal flow characteristics of the pump, the internal flow characteristics of food conveying pump when conveying food of 4 different viscosities (water, glycerin, 67.2 °Bx wild jujube juice, and 71.0 °Bx haw juice) were compared and observed in this study. The results showed that, with the increase in food viscosity, the overall flow loss in the pump, the entropy generation, and the proportion of total entropy generation in the pump chamber increase, but the conveying performance of the food conveying pump gets worse; however, the pressure pulsation intensity caused by static and dynamic interferences decreases with the increase in viscosity. Frontiers Media S.A. 2022-06-09 /pmc/articles/PMC9218725/ /pubmed/35757265 http://dx.doi.org/10.3389/fnut.2022.910589 Text en Copyright © 2022 Jia, Chu, Zhu, Ding and Gao. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Jia, XiaoQi Chu, Qingyang Zhu, ZuChao Ding, Qiangmin Gao, Panlong Influence of Fluid Food Viscosity on Internal Flow Characteristics of Conveying Pump |
title | Influence of Fluid Food Viscosity on Internal Flow Characteristics of Conveying Pump |
title_full | Influence of Fluid Food Viscosity on Internal Flow Characteristics of Conveying Pump |
title_fullStr | Influence of Fluid Food Viscosity on Internal Flow Characteristics of Conveying Pump |
title_full_unstemmed | Influence of Fluid Food Viscosity on Internal Flow Characteristics of Conveying Pump |
title_short | Influence of Fluid Food Viscosity on Internal Flow Characteristics of Conveying Pump |
title_sort | influence of fluid food viscosity on internal flow characteristics of conveying pump |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9218725/ https://www.ncbi.nlm.nih.gov/pubmed/35757265 http://dx.doi.org/10.3389/fnut.2022.910589 |
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