UNIT 1:
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Measurement system in food technology
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units of measurement
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Thermodynamic properties– compressibility and elasticity - surface tensionDimensional analysis – Fundamental dimensions – dimensional homogeneity
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Rayleigh’s method and Buckingham Pi-Theorem
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Properties of fluids
UNIT 2:
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Fluid pressure at a point- Hydro static forces on surfaces
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Application of Pascal’s law
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Archimedes Principle- Buoyancy- Application in fluid foods
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Simple manometersDifferential manometers
UNIT 3:
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Viscous Flow and Turbulent flow of fluids-
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Types of fluid flow
