Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10277423 | Journal of Food Engineering | 2012 | 9 Pages |
Abstract
⺠Dimensional analysis is developed in order to identify the ratios governing the gas hold-up. ⺠The set of dimensionless ratios characterizing gas hold-up is reduced to modified Froude and revolution numbers. ⺠This requires the introduction of a characteristic velocity, instead of the two individual rotational speeds of the whip. ⺠The asymptotic values of gas hold-up are influenced by the modified Froude number. ⺠This number is a robust indicator for the determination of the optimum gas hold-up value.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Delaplace Guillaume, Coppenolle Philippe, Cheio José, Ducept Fabrice,