Changes on emitter discharge under different water temperature and pressure


Autoria(s): Senyigit, Ulas; Cruz, Raimundo Leite; Rodriguez-Sinobas, Leonor; Souza, Wanderley de Jesus
Contribuinte(s)

UNIVERSIDADE DE SÃO PAULO

Data(s)

14/10/2013

14/10/2013

2012

Resumo

The study was conducted at the Research Laboratory of Hydraulic and Irrigation Group in the Rural Engineering Department, Technical University of Madrid (Universidad Politecnica de Madrid), Madrid, Spain. Water temperatures of 20, 30, 40 degrees C and system pressures often encountered in irrigation practices of 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190 and 200 k Pa were applied to determine the effects of different water temperatures and pressures on emitter discharge. Non-pressure compensating in-line emitter which has turbulent flow regime with a long-path (labyrinth), emitter discharge was 4 L h(-1) at system pressure of 100 kPa according to the manufacturer recommended, was used. Emitters were spaced 20 cm along the drip laterals with 16 mm diameter. Discharge equations and coefficients of variation related to temperatures of 20, 30 and 40 degrees C were obtained as q = 0.375H(0.51), q = 0.358H(0.52), q = 0.346H(0.53) and 2.68, 2.09, 3.65, respectively. Discharge of the emitter was affected by different system pressures and increased as potentially (R = 0993-0996). In general. the emitter discharge increased with increasing temperature. However, especially in the common system pressures of 90-120 k Pa, differences of obtained emitter discharges between the different water temperatures were not significant (1%).

Turkish Higher Education Council

Identificador

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, HELSINKI, v. 10, n. 41367, pp. 718-720, JUL-OCT, 2012

1459-0255

http://www.producao.usp.br/handle/BDPI/35045

Idioma(s)

eng

Publicador

WFL PUBL

HELSINKI

Relação

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT

Direitos

restrictedAccess

Copyright WFL PUBL

Palavras-Chave #EMITTER #DISCHARGE #TEMPERATURE #PRESSURE #SENSITIVITY #FOOD SCIENCE & TECHNOLOGY
Tipo

article

original article

publishedVersion