FD25304 Fluid Mechanics and Mechanical Operations – Semester III – Food

Subject Code & Name: FD25304 – Fluid Mechanics and Mechanical Operations

Regulation: R-2025

Semester: III (Third Semester)

Branch: B.Tech. Food Technology (Food)

Credits / L-T-P: 5 Credits | L-T-P: 3-0-4

Course Objectives

To impart knowledge on the fluid properties and fluid statics principles.
To introduce the basic concept of fluid kinematics and dynamics.
To calculate the rate of flow and energy losses in flow through pipes and open channels.
To emphasize the concepts of boundary layer theory and the importance of dimensional analysis.
To impart the knowledge of pumps and turbines.

Full Unit-wise Syllabus

Unit I – Fluid Properties And Fluid Statics

Concept of Continuum, Properties of Fluid, Classification of fluids, Types of fluid flow Streamline, Streamlines, and path line, Pascals Law and Hydrostatic Law, Pressure and its variation in a static Fluid, Measurement of fluid pressure Manometers, Buoyancy and meta-Centre, Stability analysis and applications.

Activities: Understanding Fluid Types and Flow Behavior in Food Industries.

Unit II – Fluid Kinematics And Dynamics

Continuity equation, Velocity Potential and Stream function, Bernoullis equation, and its applications, Impulse-Momentum principle, Impact of Jet, Velocity triangle.

Activities: Application of principles of fluid kinematics and dynamics in beverage industries.

Unit III – Flow Through Pipes And Channels

Laminar and turbulent flows in circular pipes, Major and Minor losses in pipes, Darcy Weisbach equation, Hagen Poiseuille equation, Multi reservoir problems, pipe network design, Types of open Channel flows, Measurement of discharge in open channels, Notches, Most economical channel section.

Activities: Case studies on limitations of flow through pipes and channels in food industries.

Unit IV – Dimensional Analysis And Model Testing

Buckingham's theorem and Application of theorem in fluid flow Reynolds, Froude, and Mach number and their applications in model testing, Boundary layer thickness, Momentum integral equation, Drag and lift, Separation of the boundary layer, and Methods of preventing the boundary layer separation.

Activities: Scale-up challenges from laboratory to food industry.

Unit V – Hydraulic Machines

Centrifugal pumps, Work done, Head developed, Pump output and Efficiencies, priming - minimum starting speed, performance of multistage pumps, Cavitation, methods of prevention, Pump characteristics, Classification of hydraulic turbines, Pelton wheel, Francis turbine, Kaplan and turbines, Specific speed, Performance characteristics, Selection of turbines, Turbine efficiencies.

Activities: Application of hydraulic machines in food processing industries.

List of Experiments

Find the coefficient of discharge by suitable device that is most accurate to measure the fuel and air distribution in the carburetor of an IC engine in a two wheeler Also, in Pasteurization and Sterilization process. Discuss the effects of the Reynolds number and friction factor in relation to the rate of flow.
Analyze the friction factor of various pipes in a distribution of a water supply for domestic applications.
Determine the coefficient of discharge by suitable device used to monitor and control the flow of water and chemicals in water treatment plants.
Analyze the Lift and drag force of an aerofoil design used in a windmill for power generation.
Conduct the performance test of a suitable turbine that is used to extract energy from waterfalls whose water drops down from a height of about 500 m to generate power in Hydropower station.
Conduct the test from which electricity is to be generated has its reservoir fully filled up during the rainy season and the level drops down during summer. A turbine has to be put up such that it can accommodate both cases in a hydropower station.
Determine the efficiency of a pump to pump water to a very high elevation, say >300 ft, and high viscous fluid used for an irrigation and Chocolate Industry.

Course Outcomes (COs)

CO1: Understand the properties of fluids under static kinematic, and dynamic conditions.
CO2: Apply fundamental equations of fluid flow to solve engineering problems involving fluid motion.
CO3: Apply physical laws and principles in flow measurement systems and hydraulic operations used in food processing industries.
CO4: Analyze flow characteristics in pipes, open channels, and industrial fluid transport systems.
CO5: Evaluate the selection, performance, and efficiency of pumps and hydraulic equipment for food engineering applications.

Assessment Pattern (Quick Note)

Weightage: Continuous Assessment 40% | End Semester Examinations 60%
Internal methodology: Quiz (10%), Assignments (10%), Flipped Class (20%), Internal Examinations (60%)

Source: Official Anna University – B.Tech. Food Technology R-2025 Curriculum
Last Updated: September 2026

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