Simulation of an Effect of a Baffle Length on the Power Consumption in an Agitated Vessel
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Palani Sivashanmugam
Agitated vessels are often used for homogenization of the miscible liquids in chemical, biochemical, and food industries. Computational fluid dynamics (CFD) is a useful tool for studying fluid flows, including those of mixing systems. It is particularly powerful where the ability exists to corroborate model results with available data. The CFD simulation was carried out for Rushton and Smith turbines agitators. The standard k-? model has been used for turbulence modeling. The data obtained by simulation are matching with the literature experimental value for standard baffle with the discrepancy of less than +_4.5% for power number. The simulated results for agitated vessel with short baffle (non-standard) are agreeing with the literature values within plus or minus 5% for Power Number.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Articles in the same Issue
- Article
- Optimization of Osmotic Dehydration Process of Carrot Cubes in Sodium Chloride Solution
- Fatty Acid Composition of Turkey Meat Sucuk (Soudjuck), Salami, and Sausages
- Simulation of an Effect of a Baffle Length on the Power Consumption in an Agitated Vessel
- Equilibrium Moisture Content Models for Lafun
- Optimisation of Cassava Pellet Processing Method
- Numerical Simulation of the Water Diffusion in Cylindrical Solids
- Thin Layer Drying Characteristics of Eriste: A Dried Cereal Product of Turkey
- Effect of Extraction Temperature on Functional Properties of Rice Bran Protein Concentrates
- Experimental Studies on Pressure Control Using Intelligent PI Fuzzy Supervisory Approach
- Media Optimization for the Production of ?- Linolenic Acid by Cunninghamella echinulata var.elegans MTCC 552 Using Response Surface Methodology
- Increasing Shelf Life of Strawberries Using an Irradiation-Cooling Process
- Combined Radiant and Conductive Vacuum Drying in a Vibrated Bed
- Enzyme Hydrolysis of Silk Fibroin and the Anti-diabetic Activity of the Hydrolysates
- Discrimination of Wines Produced from Cabernet Sauvignon Grapes Treated with Aqueous Ethanol Post-Bloom Using an Electronic Nose
- Air-impingement De-shelling of Chestnuts (C. mollisima): Process Parameter Optimization
