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Compressible flow (or gas dynamics) is the branch of fluid mechanics that deals with flows having significant changes in fluid density.While all flows are compressible, flows are usually treated as being incompressible when the Mach number (the ratio of the speed of the flow to the speed of sound) is smaller than 0.3 (since the density change due to velocity is about 5% in that case). [1]
In thermodynamics and fluid mechanics, the compressibility (also known as the coefficient of compressibility [1] or, if the temperature is held constant, the isothermal compressibility [2]) is a measure of the instantaneous relative volume change of a fluid or solid as a response to a pressure (or mean stress) change.
The compressed fluid region is located to the left of the blue line (the liquid-vapor phase boundary). The international pictogram for compressed gases. A compressed fluid (also called a compressed or unsaturated liquid , [ 1 ] subcooled fluid or liquid ) is a fluid under mechanical or thermodynamic conditions that force it to be a liquid .
Supercritical fluids have found application in a variety of fields, ranging from the extraction of floral fragrance from flowers to applications in food science such as creating decaffeinated coffee, functional food ingredients, pharmaceuticals, cosmetics, polymers, powders, bio- and functional materials, nano-systems, natural products ...
For constant fluid density, the incompressible equations can be written as a quasilinear advection equation for the fluid velocity together with an elliptic Poisson's equation for the pressure. On the other hand, the compressible Euler equations form a quasilinear hyperbolic system of conservation equations .
Fluids may be classified by their compressibility: Compressible fluid: A fluid that causes volume reduction or density change when pressure is applied to the fluid or when the fluid becomes supersonic. Incompressible fluid: A fluid that does not vary in volume with changes in pressure or flow velocity (i.e., ρ=constant) such as water or oil.
In fluid dynamics, Fanno flow (after Italian engineer Gino Girolamo Fanno) is the adiabatic flow through a constant area duct where the effect of friction is considered. [1] Compressibility effects often come into consideration, although the Fanno flow model certainly also applies to incompressible flow. For this model, the duct area remains ...
Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. [1] The consistency, degree of fluidity , and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture.