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The book summarises the outcom of a priority research programme: 'Analysis, Modelling and Computation of Multiphase Flows'. The results of 24 individual research projects are presented. The main objective of the research programme was to provide a better understanding of the physical basis for multiphase gas-liquid flows as they are found in numerous chemical and biochemical reactors. The research comprises steady and unsteady multiphase flows in three frequently found reactor configurations, namely bubble columns without interiors, airlift loop reactors, and aerated stirred vessels. For this purpose new and improved measurement techniques were developed. From the resulting knowledge and data, new and refined models for describing the underlying physical processes were developed, which were used for the establishment and improvement of analytic as well as numerical methods for predicting multiphase reactors. Thereby, the development, lay-out and scale-up of such processes should be possible on a more reliable basis.
This book presents the state-of-the-art in supercomputer simulation. It includes the latest findings from leading researchers using systems from the High Performance Computing Center Stuttgart (HLRS) in 2016. The reports cover all fields of computational science and engineering ranging from CFD to computational physics and from chemistry to computer science with a special emphasis on industrially relevant applications. Presenting findings of one of Europe’s leading systems, this volume covers a wide variety of applications that deliver a high level of sustained performance. The book covers the main methods in high-performance computing. Its outstanding results in achieving the best performance for production codes are of particular interest for both scientists and engineers. The book comes with a wealth of color illustrations and tables of results.
The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the meeting as well as covers the topics in depth, creating a strong reference work. The idea is to explore how food engineers have to be prepared in years ahead not only to perform in their normal activities but also to engage in new challenges and opportunities that will make the profession more attractive, responsive, and able to create a larger impact. These challenges and opportunities are within the profession and at interfaces with other areas. A major role of engineers is to incorporate new knowledge into the profession and respond to practical needs. The goal is to explore how food engineers are integrating developments in the basic sciences of physics and chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy. Interfaces with the environment, the business sector, regulations and export markets are also important to consider.
FEFLOW is an acronym of Finite Element subsurface FLOW simulation system and solves the governing flow, mass and heat transport equations in porous and fractured media by a multidimensional finite element method for complex geometric and parametric situations including variable fluid density, variable saturation, free surface(s), multispecies reaction kinetics, non-isothermal flow and multidiffusive effects. FEFLOW comprises theoretical work, modeling experiences and simulation practice from a period of about 40 years. In this light, the main objective of the present book is to share this achieved level of modeling with all required details of the physical and numerical background with the reader. The book is intended to put advanced theoretical and numerical methods into the hands of modeling practitioners and scientists. It starts with a more general theory for all relevant flow and transport phenomena on the basis of the continuum approach, systematically develops the basic framework for important classes of problems (e.g., multiphase/multispecies non-isothermal flow and transport phenomena, discrete features, aquifer-averaged equations, geothermal processes), introduces finite-element techniques for solving the basic balance equations, in detail discusses advanced numerical algorithms for the resulting nonlinear and linear problems and completes with a number of benchmarks, applications and exercises to illustrate the different types of problems and ways to tackle them successfully (e.g., flow and seepage problems, unsaturated-saturated flow, advective-diffusion transport, saltwater intrusion, geothermal and thermohaline flow).
This textbook presents numerical solution techniques for incompressible turbulent flows that occur in a variety of scientific and engineering settings including aerodynamics of ground-based vehicles and low-speed aircraft, fluid flows in energy systems, atmospheric flows, and biological flows. This book encompasses fluid mechanics, partial differential equations, numerical methods, and turbulence models, and emphasizes the foundation on how the governing partial differential equations for incompressible fluid flow can be solved numerically in an accurate and efficient manner. Extensive discussions on incompressible flow solvers and turbulence modeling are also offered. This text is an ideal instructional resource and reference for students, research scientists, and professional engineers interested in analyzing fluid flows using numerical simulations for fundamental research and industrial applications.
The mixing of liquids, solids and gases is one of the most commonunit operations in the food industry. Mixing increases thehomogeneity of a system by reducing non-uniformity or gradients incomposition, properties or temperature. Secondary objectives ofmixing include control of rates of heat and mass transfer,reactions and structural changes. In food processing applications,additional mixing challenges include sanitary design, complexrheology, desire for continuous processing and the effects ofmixing on final product texture and sensory profiles. Mixing ensures delivery of a product with constant properties. Forexample, consumers expect all containers of soups, breakfastcereals, fruit mixes, etc to contain the same amount of eachingredient. If mixing fails to achieve the requiredproduct yield, quality, organoleptic or functional attributes,production costs may increase significantly. This volume brings together essential information on theprinciples and applications of mixing within food processing. Whilethere are a number of creditable references covering generalmixing, such publications tend to be aimed at the chemical industryand so topics specific to food applications are often neglected.Chapters address the underlying principles of mixing, equipmentdesign, novel monitoring techniques and the numerical techniquesavailable to advance the scientific understanding of food mixing.Food mixing applications are described in detail. The book will be useful for engineers and scientists who need tospecify and select mixing equipment for specific processingapplications and will assist with the identification and solving ofthe wide range of mixing problems that occur in the food,pharmaceutical and bioprocessing industries. It will also be ofinterest to those who teach, study and research food science andfood engineering.
This book bridges the gap between the theoretical work of the rheologist, and the practical needs of those who have to design and operate the systems in which these materials are handled or processed. It is an established and important reference for senior level mechanical engineers, chemical and process engineers, as well as any engineer or scientist who needs to study or work with these fluids, including pharmaceutical engineers, mineral processing engineers, medical researchers, water and civil engineers. This new edition covers a considerably broader range of topics than its predecessor, including computational fluid dynamics modelling techniques, liquid/solid flows and applications to areas such as food processing, among others. * Written by two of the world's leading experts, this is the only dedicated non-Newtonian flow reference in print. * Since first publication significant advances have been made in almost all areas covered in this book, which are incorporated in the new edition, including developments in CFD and computational techniques, velocity profiles in pipes, liquid/solid flows and applications to food processing, and new heat/mass transfer methods and models. * Covers both basic rheology and the fluid mechanics of NN fluids ? a truly self-contained reference for anyone studying or working with the processing and handling of fluids
This book provides readers from academia and industry with an up-to-date overview of important advances in the field, dealing with such fundamental fluid mechanics problems as nonlinear transport phenomena and optimal control of mixing at the micro- and nanoscale. The editors provide both in-depth knowledge of the topic as well as vast experience in guiding an expert team of authors. The review style articles offer a coherent view of the micromixing methods, resulting in a much-needed synopsis of the theoretical models needed to direct experimental research and establish engineering principles for future applications. Since these processes are governed by nonlinear phenomena, this book will appeal to readers from both communities: fluid mechanics and nonlinear dynamics.