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Pumps, pipes, measuring transmitters etc. for starch pipelines

Pumps, pipes, measuring transmitters etc. for starch pipelines

(OP)
Dear All,

I have quite a background (both theoretical and practical) on piping systems for water and/or water steam, but little background on piping systems for 20% (corn/potato/wheat) cooked starch - water solutions.

I was wondering if there is any literature with a practical approach to how are piping systems designed for distribution cooked starch (used as an adhesive for a production process)and how these systems differ from a newtonian-fluid piping system.

Additionally to above, I have some simple doubts like how should a pressure transmitter or temperature transmitter be installed in a cooked starch pipeline so as to avoid clogging in the path to the transmitter, etc.

Thanks for your very much appreciated help,

With best regards,
RSpain

RE: Pumps, pipes, measuring transmitters etc. for starch pipelines

Transmitters etc I would just use diaphragm seals and impulse lines filled with glycol or similar fluid.

separating the transmitter and impulse line from the process fluid is quite common for corrosive or sticky substances.

Temp transmitter external strap on devices are also commonly used with insulation to gauge internal temperature without an insertion device.

As for design there are many alternatives. pumps are often PD ( gear type or diaphragm spring to mind).

Remember - More details = better answers
Also: If you get a response it's polite to respond to it.

RE: Pumps, pipes, measuring transmitters etc. for starch pipelines

(OP)
Thank you very much LittleInch,

Diaphragm seal + glycol/similar sounds certainly sensible, I will go further that path. Thanks.

As for piping, we do have some good evidence of appropriate pipe material, type of control valves, etc. We also have some good evidence (and access to) type of pumps.

My major doubts have to do with sizing process (diameter of pipe, flow pressure drops...)

I was wondering if there is any text book/study/etc to empirical macroscopic formulae that can be used for this sort of fluid (I really don't know how far away from a newtonian fluid is a 20%weight cooked starch aqueous solution is) where at least I can try to empirically fit my sensors lectures to have a model on which I can rely for estimating flow pressure drops

Thanks and best regards,
RSpain

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