Article | REF: F3350 V1

Mixing pasty products - Characteristics of an agitated system

Authors: Guillaume DELAPLACE, Romuald GUÉRIN

Publication date: March 10, 2006, Review date: December 10, 2017

You do not have access to this resource.
Click here to request your free trial access!

Already subscribed? Log in!


Français

2. Characteristic quantities of an agitated system

2.1 Shaker power consumption

SCROLL TO TOP

2.1.1 Newtonian fluid

For more detailed information on the application of similarity principles and dimensional analysis to the calculation of the power consumed by an agitated system during the mixing of Newtonian fluids, please refer to the file .

The power P consumed by an agitation system is a function of the physical properties of the fluid, the geometric characteristics of the system, the speed of rotation of the agitator and other physical...

You do not have access to this resource.

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource.
Click here to request your free trial access!

Already subscribed? Log in!


The Ultimate Scientific and Technical Reference

A Comprehensive Knowledge Base, with over 1,200 authors and 100 scientific advisors
+ More than 10,000 articles and 1,000 how-to sheets, over 800 new or updated articles every year
From design to prototyping, right through to industrialization, the reference for securing the development of your industrial projects

This article is included in

Food industry

This offer includes:

Knowledge Base

Updated and enriched with articles validated by our scientific committees

Services

A set of exclusive tools to complement the resources

Practical Path

Operational and didactic, to guarantee the acquisition of transversal skills

Doc & Quiz

Interactive articles with quizzes, for constructive reading

Subscribe now!

Ongoing reading
Characteristic quantities of an agitated system