Week 1 – Engineering Agenda • Introductions • Why should I care about engineering? • Motivation • Dimensions and Unit Conversion • Examples • Ideal Gas Law • Conservation of Mass • Examples • Newtonian Fluids and Viscosity • Laminar and Turbulent Flow • Friction/Pressure Loss in Pipe
30
Embed
Week 1 – Engineering Agenda Introductions Why should I care about engineering? Motivation
Week 1 – Engineering Agenda Introductions Why should I care about engineering? Motivation Dimensions and Unit Conversion Examples Ideal Gas Law Conservation of Mass Examples Newtonian Fluids and Viscosity Laminar and Turbulent Flow Friction/Pressure Loss in Pipe Flow. - PowerPoint PPT Presentation
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
Week 1 – Engineering Agenda• Introductions• Why should I care about engineering?• Motivation• Dimensions and Unit Conversion
• Examples• Ideal Gas Law• Conservation of Mass
• Examples• Newtonian Fluids and Viscosity• Laminar and Turbulent Flow• Friction/Pressure Loss in Pipe Flow
Why is engineering important in brewing?1. 2.3.
What Engineering Decisions/Designs are Needed in the Brewing Process?
Some Steps in the Brewing Process• Malting• Mashing In• Mashing• Lautering• Wort Clarification and Cooling• Fermentation• Carbonization• Pasteurization• Packaging
Our Approach – Learn the fundamentals, then apply them to brewing
First 8 Weeks – Slightly more fundamentalsSecond 6 Weeks – Slightly more application
Also, plenty of practice for the exam!
A Typical DayMorning – Lecture new material, work
example problems, discussionsAfternoon – Practice, practice, get a
beer, practice some more!
General Problem Solving Methodology1. Identify the “Type” of Problem2. Principles and Equations3. Simplify and Identify Properties
Needed4. Get Properties (Tables, Equations,
etc.)5. Solve for Unknown, Calculations6. Interpret Results
a) Are the Results Reasonable?b) What Do they Mean?
Dimension – Quantifiable physical entity• Primary - Name them…• Secondary - Calculated from primary
Unit – Metric used to measure dimension• Base – m, kg, s, K, A, mole• Derived – From base units (J, N, W)
Dimensions or Units? “The temperature is 37 outside.” “Increase the psi’s.” “This light bulb will save you 2 kW per day.”
Unit Conversion – Just Multiply by 1.0
Units Example 1What is the power consumed by a 100 Watt light bulb, in horsepower(1 horsepower = 0.746 kW)?
Units Example 2A pressure gauge indicates that the pressure inside of a vessel is 350
psig (or psi gauge). The vessel is rated to 50 bar. Should we run for cover?
Units Example 3A cylindrical tank has a 10 foot
diameter and 15 foot height. What volume of fluid will the tank hold in gallons and in hectoliters.
The Ideal Gas Equation
PV = mRTPV = NRuT
R = Ru / M
For a closed system (no mass in or out)
€
P1V1
T1
= P2V2
T2
Ideal Gas ExampleA 2 m3 tank is filled to a pressure of 50 bar using an air compressor. After the tank has been filled, it’s temperature is 75C. After 24 hours, the tank cools to 15C.
a) Determine the mass of air in the tank.b) Determine the pressure in the tank after it has cooled.
Conservation of MassMass entering system
- Mass leaving systemMass accumulation in system
€
min − mout = Δmsystem
€
min
€
mout
€
Δmsystem
Conservation of MassRate of mass entering system
- Rate of mass leaving systemRate of mass accumulation in system
€
˙ m in − ˙ m out = dmdt system
inm
outmsystemdt
dm
€
˙ m = mt
€
m = ˙ m t
Conservation of Mass Example 1500 gallons of beer is initially held in a tank. Beer flows into the tank at a rate of 2.0 gallons per minute (gpm) an it flows out of the tank at 5.0 gallons per minute. Determine:a. The volume of beer after 45 minutesb. The rate of change of the beer volumec. The time elapsed when the tank is empty d. The total amount of beer that left the tank
€
˙ m = ρvA
Can write separate conservation equations for different components of a mixture
Conservation of Mass Example 2Beer with 19% alcohol by weight is
mixed with water to create beer with 4.5% alcohol by weight. If the flow rate of 19% alcohol beer is 40 kg/min, what are the flow rates of 4.5% alcohol beer and water, in kg/min and gal/sec? Assume that the density of the beer is 1000 kg/m3
Fluid StaticsΔP = ρgh (Also use to convert
between pressure and pressure ‘head.’)
Fluid Statics Example 1Determine the gauge pressure at the
bottom of a 5 m deep tank of liquid water when the top is vented to the atmosphere.
Fluid Statics Example 2Determine the pressure at the bottom of a 5 m deep tank of air when the top is vented to the atmosphere.
Newtonian Fluids and ViscositySolid
Elastic – Returns to original shapePlastic – Partially returns to original Fluid
Linear velocity profile while force
is applied
Force
Forcey
Surface Fixed
v
How are Fluids Characterized
A substance that continually deforms under an applied shear stress, no matter how small
Density – Mass per unit volumeSpecific Gravity – Fluid density / water densitySpecific Weight – Fluid weight per unit volume
ViscosityCommon language – “Thickness”Science/Eng language – “Ability of fluid to resist a force”
Newtonian Fluids and Viscosity
Shear - one fluid element sliding faster than another, like deck of cards
Newton’s Law for viscosity
Shear stress = dynamic viscosity x shear rate
Example – Boat airboat moving through water, air, honey
€
σ =FA
= μΔvΔy
Forcey
v
Newtonian Fluids and ViscosityDynamic viscosity (order of magnitude, STP)
Air 0.00001 Pa.sWater 0.001 Pa.sOlive Oil 0.1 Pa.sHoney 10 Pa.s
=
density viscositydynamic viscositykinematic =
Handling Newtonian FluidsConservation of Mass (Continuity)
in out
€
˙ m in = ˙ m out
€
˙ m = ρvA
€
˙ m = ˙ V ρ
€
˙ V = vA
Handling Newtonian Fluids – Example 1
Water (density = 1000 kg/m3) enters a 2.0” diameter pipe at 10 m/s. The pipe then expands to a 6.0” diameter.
a. Determine the water velocity at the outlet of the pipe. b. Determine the mass flow rate.c. Determine the volumetric flow rate.
Handling Newtonian Fluids – Example 2
At a hop drying facility, air enters a heater through a 1 m2 duct at 10 m/s, 10oC and atmospheric pressure (101 kPa). The air is heated to 60oC at constant pressure before leaving the heater. To ensure that the hops are not damaged during drying, the air must be slowed to 5 m/s before entering the drying bed. R for air = 0.287 kJ/kg.K. Determine:a. The inlet mass and volume flowrates of airb. The cross sectional area of the drying bed