Abstract
The aim of the research was to develop a pressure drop measuring method dedicated to fluids under real flow through a pipeline. The measurement system is a set of appropriately configured flow meter and pressure sensors installed on the pipeline. The pressure drop values detected on the measuring section are sufficient to clearly determine the rheological properties of the fluid. The measuring system used for the tests consisted of a screw pump, two pressure sensors and an electromagnetic flow meter. The length of the measuring section was 4.12 m, and the internal diameter of the pipeline was 0.026 m. To calibrate of the measuring system a glycerol was used. As a model fluid, a 1% water solution of xanthan gum was used and was subjected to the flow at following shear rate conditions: 5, 11, 17, 23, 29, 35, 41, 47, 53, 59, 65 s−1. The obtained raw experimental data included the pressure drop values and flow rate and they created full information about the fluid behavior during flow. According to the momentum balance equation, the rheological parameters of Ostwald de Waele model were estimated. The estimation procedure was carried out with the help of the Marquardt-Levenberg minimisation method. The same solutions simultaneously were tested with the help of a rotational rheometer. The data obtained from the pressure drop method were consistent with the results obtained from the rotational rheometer. The use of the pressure drop allows to determine the rheological properties of the non-newtonian fluids under the process conditions directly in the pipeline. In addition, it is possible to perform full rheological characteristics based on one flow rate under laminar conditions.
Highlights
The measurement of rheological properties is one of the most important problems in food engineering
Initial studies of rheological properties included the determination of classical flow curves, as well as studies of changes in rheological properties over time under the conditions of a fixed shear rate.These measurements were carried out according to the scheme described in the work of Kembłowski and Petera [15]
The results presented above are in full accordance with the theory of laminar flow and with data obtained for non-Newtonian fluids [19]
Summary
The measurement of rheological properties is one of the most important problems in food engineering. Knowledge of these quantities is necessary for the proper design, modeling and synthesis of optimal control systems. Real-time monitoring of rheological properties is very important because of the ability to assess the condition of fluids in a pipeline or mixer [1,2]. This gives information on the structural changes that occur in the fluid during the transport or mixing process. There are available comercially solutions of this form of rheometers mounted directly on the pipeline (Schlumberger Technology Corporation) [6]
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