PERISTALTIC FLOW OF SOME SELECTED FOOD SUPPLEMENTS IN A MODELED OESPHAGUS

Abstract

This paper presents thermal and hydrodynamic behaviours of some selected food supplements in a modelled oesophagus. These food supplements are orange juice and water melon juice while chyme was used as the base food supplement for comparison. Numerical method was adopted using Solid Works 2014 and Ansys fluent as working tools. The results obtained showed that at a distance of 0.25m from the inlet, the flow was hydrodynamically fully developed. Furthermore, the results revealed that Orange juice had the highest pressure build up in the tube while Water melon had the least. For Reynolds number Re less than 2100, the flow velocity was found to be independent of the food juice used but largely depends on flow Re. Based on hydrodynamic behaviours of the food supplements considered, orange juice is the best fluid, while water melon is the best food supplement based on thermal behaviour.

Keywords

• peristaltic flow
• food supplement
• fully developed
• modelled oesophagus
• reynolds number.