{'fraction_non_alphanumeric': 0.021891418563922942, 'fraction_numerical': 0.0, 'mean_word_length': 5.314917127071824, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Fluid mechanics in food process engineering

Abstract Food processing is definitely one of mankind’s oldest activities, practiced traditionally throughout the ages owing to its vital importance. Together with the development of science and technology, the need for better understanding of the nature of the material to be handled and the methods to be used for processing and preservation have been gradually developed. Accordingly, in processing liquid or semiliquid foods, transfer by flow through various machines is required. Thus, for design or operational principles of the related equipment, fluid mechanics is maybe the first subject of interest among the three transport processes. Mechanics, being a branch of physics, deals with the relations of force, matter, and motion. Therefore, this chapter is devoted to combining these three elements to analyze the phenomena with respect to different behaviors of liquid foods. In the light of this, conservation of mass, energy, and momentum, and application of these to flow is presented. Relations for the different flow regimes and fluid properties will also be covered, with examples.