Sucrose solution viscosity determination on evaporator by Coriolis flow meter
2011
Bikić, S., Faculty of Technical Sciences, Novi Sad (Serbia) | Bukurov, M., Faculty of Technical Sciences, Novi Sad (Serbia) | Babić, M., Faculty of Agriculture, Novi Sad (Serbia) | Đurđević, M., Faculty of Technical Sciences, Novi Sad (Serbia) | Pavkov, I., Faculty of Agriculture, Novi Sad (Serbia) | Radojčin, M., Faculty of Agriculture, Novi Sad (Serbia)
The scope of this paper is the determination of viscosity of sucrose solutions using the Coriolis flow meter. Previous research showed that the Coriolis flow meter can be successfully applied to determine the viscosity of water, where instead of the straight pipeline section pressure drop is measured on the Coriolis tube. In this paper a technical solution applied to a sucrose solution is proposed. The goal of this research is to consider the possibility of applying this proposed technical solution to reliable sucrose solution viscosity measurement during the evaporation process in the evaporator. Experimental studies were conducted with the evaporator developed at the Laboratory of Bioengineering, the Faculty of Agriculture in Novi Sad (Serbia). Two sets of measured data were used for data processing. One set of data was used for mathematical modeling, and the other was used for verification of the mathematical model. It has been proven that if the temperature of the solution t, concentrations C and hydraulic parameter deltap/Q of the system are taken into account, the proposed concept of the measuring system can reliably be used for continuous measurement of viscosity of a sucrose solution. This is true even if conditions for the Hagen–Poiseuille flow are violated. This proposed solution for measuring reduces the number of sensors required for viscosity measurement. This increases compactness and simplifies construction of the evaporator in which the measuring system is built in. Since the Coriolis meter measures the density of the fluid, the proposed technical solution makes it possible to determine the dynamic and kinematic viscosity of the sucrose solution in the process of evaporation.
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