ABSTRACT
As described in Chapter 1, fluid flow analysis is based on physics-based models frequently encountered in many current engineering problems. It has a very wide range of application, and it has many aspects such as the flow regime (laminar or turbulent), type of fluid (gas or liquid), and interaction with its surroundings (heat transfer, moving boundaries, and mixtures). The fluid flow problem is challenging enough, yet it is often combined with several other phenomena that are tightly coupled to the fluid that makes solution of most fluid problems only possible through complex numerical simulations or series of experiments. The flow phenomenon involves many models with each being its own discipline, and many textbooks are written to cover the individual disciplines in great lengths. It is impossible to cover all the details of every one of the sub-models of fluid flow in one chapter. Yet, every engineer who has a fluid problem to solve needs to be aware of these models in order to make correct decisions. The goal of this chapter is not to show all the theories behind these physical models, but it is to give the reader a reference to the models and terminologies frequently encountered as well as some useful tips on how to solve a fluid flow problem, specifically targeting the food industry.
