Some operating characteristics of a simple homogenizing poppet valve; pressure profiles and separation: zone of fat globule dispersion
Some operating characteristics of a simple homogenizing poppet valve; pressure profiles and separation: zone of fat globule dispersion
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简单均质提升阀的一些操作特性；
DOI：
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发表时间：
1974
影响因子：
2.1
通讯作者：
L. W. Phipps
中科院分区：
文献类型：
--
作者：
L. W. Phipps
研究了不同操作参数对简单均质锥阀压力分布的影响。通过对静压力的详细探测，确定了收缩和分离流动的区域，并发现与以前的视觉和摄影观察结果密切相关。Loo & Carleton（1953）首次报道的结论得到了直接证实，即牛奶中的脂肪球主要在阀门和阀座表面之间的区域被破坏，该区域靠近阀座入口边界。在该区域下游的水流中可以检测到球状悬浮液的逐渐粗化。
Summary The influences of different operating parameters upon the distribution of pressure across a simple homogenizing poppet valve have been investigated. Regions of contracted and separated flow were defined by detailed probing of static pressures and found to correlate well with the results from previous visual and photographic observations. Direct confirmation was obtained of the conclusion, first reported by Loo & Carleton (1953), that fat globules in milk are disrupted chiefly in a zone between the valve and seating surfaces which is close to the seating inlet boundary. Progressive coarsening of the globule suspension was detectable in the flow downstream from this zone.