Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Drag Reduction by Dried Malted Rice Solutions in Pipe Flow

Version 1 : Received: 3 April 2024 / Approved: 3 April 2024 / Online: 4 April 2024 (15:57:41 CEST)

How to cite: Watanabe, K.; Ogata, S. Drag Reduction by Dried Malted Rice Solutions in Pipe Flow. Preprints 2024, 2024040317. https://doi.org/10.20944/preprints202404.0317.v1 Watanabe, K.; Ogata, S. Drag Reduction by Dried Malted Rice Solutions in Pipe Flow. Preprints 2024, 2024040317. https://doi.org/10.20944/preprints202404.0317.v1

Abstract

In this study, the friction factor of turbulent pipe flow for dried rice malt extract solutions is reduced experimentally to that of a Newtonian fluid. The friction factor is measured for four types of solutions at different culture times and concentrations. The results indicate that the experimental data points of the test solutions diverge from the maximum drag reduction asymptote at and above Re√f ≅ 200 and align parallel to those of Newtonian fluids. This drag reduction phenomenon differs from that of artificial high molecular polymer solutions. It is classified as a Type B drag reduction phenomenon of biopolymer solutions and fine solid particle suspensions. The order of drag reduction corresponds approximately to that of 5–50 ppm xanthan-gum solutions reported previously. Furthermore, the velocity profile in a turbulent pipe flow was predicted using a semi-theoretical equation, in which the friction factors were determined using the difference between the experimental results of the tested solutions and Newtonian fluids. The results indicate a more considerable thickening of the viscous sublayer in the turbulent pipe flow of the test solutions than that of Newtonian fluids.

Keywords

drag reduction; friction factor; velocity profile; biopolymer solutions

Subject

Engineering, Bioengineering

Comments (0)

We encourage comments and feedback from a broad range of readers. See criteria for comments and our Diversity statement.

Leave a public comment
Send a private comment to the author(s)
* All users must log in before leaving a comment
Views 0
Downloads 0
Comments 0
Metrics 0


×
Alerts
Notify me about updates to this article or when a peer-reviewed version is published.
We use cookies on our website to ensure you get the best experience.
Read more about our cookies here.