Desenvolvimento de um método para correção de curvas de desempenho em bombas centrífugas submersas operando com fluidos viscosos

Electrical Submersible Pump (ESP) is used as an artificial lift technique. However, pumping viscous oil is generally associated with low Reynolds number flows. This condition leads to a performance degradation respect to the performance expected from the regular operation with water that most of the centrifugal pumps are originally designed for. These issues are considered in this investigation through a numerical study of the flow in two different multistage, semi-axial type ESPs. This investigation is carried out numerically using a Computational Fluid Dynamics (CFD) package, where the transient RANS equations are solved numerically. The turbulence is modeled using the SST model. Head curves for several operating conditions are compared with manufacturer’s curves and experimental data for a three-stage ESP, showing good agreement for a wide range of fluid viscosities and rotational speeds. Dimensionless numbers (n, n, n e Re) are used to investigate performance degradation of the ESPs. In addition, flow phenomena through the impellers of the ESPs are investigated using flow field from numerical results. Results show that performance degradation is directly related to rotational Reynolds number, Re. In addition, it was verified that performance degradation occurs for constant normalized specific speedn, which shows that performance degradation occurs similarly for different centrifugal pumps. Moreover, experimental data and numerical results agreed with a correlation from literature between head and flow correction factors proposed by Stepanoff (1967). A definition of modified Reynolds number was proposed and relates the head correction factor to viscosity. A correlation between head correction factor and the modified Reynolds number was proposed, which agreed well with numerical and experimental data. Then, a method to predict performance degradation based on the previous correlations was proposed. This method was compared with others from literature. In general, results and conclusions from this work can also be useful to bring more information about the flow of highly viscous fluids in pumps, especially in semi-axial, multistage ESPs.

Desenvolvimento e aplicação de modelo de calibração multivariada para determinação de açúcares e ácidos orgânicos em bebidas comerciais utilizando espectroscopia no infravermelho

The routine analysis for quantization of organic acids and sugars are generally slow methods that involve the use and preparation of several reagents, require trained professional, the availability of special equipment and is expensive. In this context, it has been increasing investment in research whose purpose is the development of substitutive methods to reference, which are faster, cheap and simple, and infrared spectroscopy have been highlighted in this regard. The present study developed multivariate calibration models for the simultaneous and quantitative determination of ascorbic acid, citric, malic and tartaric and sugars sucrose, glucose and fructose, and soluble solids in juices and fruit nectars and classification models for ACP. We used methods of spectroscopy in the near infrared (Near Infrared, NIR) in association with the method regression of partial least squares (PLS). Were used 42 samples between juices and fruit nectars commercially available in local shops. For the construction of the models were performed with reference analysis using high-performance liquid chromatography (HPLC) and refractometry for the analysis of soluble solids. Subsequently, the acquisition of the spectra was done in triplicate, in the spectral range 12500 to 4000 cm-1. The best models were applied to the quantification of analytes in study on natural juices and juice samples produced in the Paraná Southwest Region. The juices used in the application of the models also underwent physical and chemical analysis. Validation of chromatographic methodology has shown satisfactory results, since the external calibration curve obtained R-square value (R2) above 0.98 and coefficient of variation (%CV) for intermediate precision and repeatability below 8.83%. Through the Principal Component Analysis (PCA) was possible to separate samples of juices into two major groups, grape and apple and tangerine and orange, while for nectars groups separated guava and grape, and pineapple and apple. Different validation methods, and pre-processes that were used separately and in combination, were obtained with multivariate calibration models with average forecast square error (RMSEP) and cross validation (RMSECV) errors below 1.33 and 1.53 g.100 mL-1, respectively and R2 above 0.771, except for malic acid. The physicochemical analysis enabled the characterization of drinks, including the pH working range (variation of 2.83 to 5.79) and acidity within the parameters Regulation for each flavor. Regression models have demonstrated the possibility of determining both ascorbic acids, citric, malic and tartaric with successfully, besides sucrose, glucose and fructose by means of only a spectrum, suggesting that the models are economically viable for quality control and product standardization in the fruit juice and nectars processing industry.