![]() ![]() The results ( 10) showed that the unsteady flow force exerted by the viscous force of the fluid on the impeller is related to the number of vanes and shows a star distribution. The leakage rate and the velocity distribution in the clearance depend on the direction of the impeller vane. The separation of the leakage flow from the diffuser vane causes the start of the stall. The results showed that, under design conditions, there is a consistently high-speed leakage flow in the clearance between the impeller and the diffuser from the outlet side to the beginning of the volute. ( 9), the occurrence and development of the rotating stall of a centrifugal pump with a vane diffuser were studied by particle image velocimetry (PIV) and pressure fluctuation measurement. ![]() ![]() The results showed that the pressure of the volute close to the tongue first increases rapidly and then slowly at a low flow rate however, the pressure decreases sharply at a high flow rate. ![]() ( 8), a dynamic pressure test was conducted on the centrifugal pump at a given viscosity. However, the numerical value in the diffuser decreases gradually. The results showed that with the increase of radius, the peak of the pressure pulsation in the impeller increases and is maximized at the outlet. ( 7), the pressure pulsation of the impeller and volute in the runner under design conditions was studied. The results showed that the increase in the friction losses between the front and rear cover plates and the outer disk of the impeller and the increase in hydraulic loss in the pump runner is caused by high viscosity. In Li ( 6), the conveying performance and internal flow losses of the pump when conveying media of different viscosities were studied. The results showed that the decrease in turbo performance is mainly caused by the increase in wall shear stress. In Li ( 5), the stable-state flow of fluids of different viscosities in a centrifugal pump was studied. The main flow losses in the food conveying pump are caused by viscous dissipative vortex flow, mainly including backflow ( 1), jet flow-wake flow ( 2), secondary flow ( 3), and shedding vortex ( 4). Since the internal flow characteristics and conveying performance of a conveying pump are greatly affected by the fluid food viscosity, in order to ensure smooth food processing, it is very important to study the influence of viscosity on the internal flow and conveying characteristics of the pump during food conveying. It pressurizes fluid food and conveys it to each production link. A pump is an indispensable part in the manufacturing of fluid food. Making raw materials into semi-finished and finished products requires complicated processes. The processing and manufacturing of food is a critical part of the food industry. The results showed that, with the increase in food viscosity, the overall flow loss in the pump, the entropy generation, and the proportion of total entropy generation in the pump chamber increase, but the conveying performance of the food conveying pump gets worse however, the pressure pulsation intensity caused by static and dynamic interferences decreases with the increase in viscosity. To obtain the influence law of fluid food viscosity on the internal flow characteristics of the pump, the internal flow characteristics of food conveying pump when conveying food of 4 different viscosities (water, glycerin, 67.2 ☋x wild jujube juice, and 71.0 ☋x haw juice) were compared and observed in this study. Since different fluid food have different viscosities, the internal flow characteristics and conveying performance of food conveying pump are greatly affected by viscosity. A fluid food conveying pump is used to convey edible or nutritional fluids and semi-fluids (containing suspended soft and hard particles and with different viscosities), such as water, glycerin, yogurt, and juice concentrate. ![]()
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