Abstract
The majority of industrial food processes involve fluid movement. In this chapter, flow-related phenomena are studied in four parts. In the first part, dealing with the study of fluids in motion, the concept of viscosity is defined, laminar and turbulent flow regimes are described, and flow phenomena relevant to food processing from both regimes are analyzed. The second part is about the flow and deformation properties of fluids, with particular emphasis on the rheology of food materials. The third part deals with the transportation of fluids. Technical elements such as pumps and piping, used in food processing for conveying fluids, are described. The fourth part deals with flow and flow-related phenomena involving particulate solids, that is, with the flow of powders.
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