The Resource Atomization of non-Newtonian fluids : a report presented in partial fulfilment of the requirements for the Bachelar of Food Technology (Honours) of Massey University, Chua Li Ying

Atomization of non-Newtonian fluids : a report presented in partial fulfilment of the requirements for the Bachelar of Food Technology (Honours) of Massey University, Chua Li Ying

Label
Atomization of non-Newtonian fluids : a report presented in partial fulfilment of the requirements for the Bachelar of Food Technology (Honours) of Massey University
Title
Atomization of non-Newtonian fluids
Title remainder
a report presented in partial fulfilment of the requirements for the Bachelar of Food Technology (Honours) of Massey University
Statement of responsibility
Chua Li Ying
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
This study was motivated by a need to determine the critical parameters essential for atomization. The primary outcome sought was a better set of data that can be used for the selection and operation of atomizers of vicscous and non-Newtonian fluids. At present, most performance specifications relating to the capacity of nozzles are always quoted in terms of water flow rate at various presssures. The effect of viscocity on atomization is poorly understood. There is little published information concerning the minimum pressure and shear rate for successful atomization. As a result, the selection of an appropriate nozzle for any given application and the determination of operating conditions for performance with fluids of various rheological properties is very difficult. A rig was built to carry out an experimental investigation into atomization of Newtonian and non-Newtonian materials, in particular to identify the most important parameters required to analyse the process. The rig recorded the pressure applied and the corresponding flow rates through the nozzle tested. A high speed camera was employed to obtain photographs of the fluid stream exiting the nozzle. The rheological characteristics of Newtonian and non-Newtonian solutions used in this study were measured experimentally with a Paar Physica MCR 302 rheometer. Results revealed that with higher shear viscosities and consistency coefficient, K, for Newtonian and non-Newtonian fluids, respectively, higher pressures were needed to attain full atomization
Cataloging source
PU
http://library.link/vocab/creatorName
Chia, Li Ying
Degree
BFoodTech (Hons.)
Dissertation year
2014
Granting institution
Massey University
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Atomization
  • Spraying
  • Rheology
  • Non-Newtonian fluids
  • Fluids
  • Viscosity
Target audience
specialized
Label
Atomization of non-Newtonian fluids : a report presented in partial fulfilment of the requirements for the Bachelar of Food Technology (Honours) of Massey University, Chua Li Ying
Instantiates
Production
Note
  • At head of title: Massey University, Singapore
  • At head of cover title: Massey University. Institute of Food, Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Abstract -- Introduction -- Constraints -- Literature review. Introduction ; Structure of literature review ; Summary of literature review -- Materials and methods. Test liquids preparation ; Rheological properties ; Densities measurements ; Experimental setup -- Results and discussion. Rheometry ; Atomization studies -- Conclusion -- Recommendations
Dimensions
30 cm
Extent
viii, 77 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (most colour)
Label
Atomization of non-Newtonian fluids : a report presented in partial fulfilment of the requirements for the Bachelar of Food Technology (Honours) of Massey University, Chua Li Ying
Production
Note
  • At head of title: Massey University, Singapore
  • At head of cover title: Massey University. Institute of Food, Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Abstract -- Introduction -- Constraints -- Literature review. Introduction ; Structure of literature review ; Summary of literature review -- Materials and methods. Test liquids preparation ; Rheological properties ; Densities measurements ; Experimental setup -- Results and discussion. Rheometry ; Atomization studies -- Conclusion -- Recommendations
Dimensions
30 cm
Extent
viii, 77 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (most colour)

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