Hydrodynamic properties of food based on Engineering properties.

1. HYDRODYNAMIC
PROPERTIES OF FOOD
Er.M.PRAVEEN RAJA
College of food and dairy technology
Tamilnadu Veterinary and Animal Sciences University
Chennai, India

2. FLUIDS
• A fluid is a substance which is amenable to distortion when a force is applied upon
it.
• Vapours, gases and liquids are classified as fluids.
• They can flow through pipes, conduits and open channels with the help of
differential pressure.
• In foods hydrodynamics mainly deal with water which is an incompressible fluid.
• Viscosity, pressure and density are the major characteristics of liquids which
influence its dynamic properties.

3. VISCOSITY

4. KINEMATIC VISCOSITY

5. REYNOLD’S NUMBER

6. REYNOLD’S NUMBER

7. REYNOLD’S EXPERIMENT

8. REYNOLD’S EXPERIMENT

9. DRAG FORCE

10. DRAG COEFFICIENT

11. DRAG COEFFICIENT

12. TERMINAL VELOCITY

13. APPLICATIONS IN FOOD
PROCESSING
• Hydrodynamic properties such as drag force, terminal velocity and drag coefficient
can be used to evaluate the gravitational and centrifugal separation methods.
• Hydrodynamic properties such as viscosity, kinematic viscosity and Reynold’s
number can be used determine pumping characteristics of various liquid foods.
• Terminal velocity and drag force is used to determine trough depth in handling and
washing of fruits and vegetables. If the trough depth is optimum then the fruit will
not be damaged due to hitting the trough’s bottom.