Cake batters, a non-Newtonian fluid, can be modified using pea protein (Bustillos et al., 2020 ). Consider both native c

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Cake batters, a non-Newtonian fluid, can be modified using pea
protein (Bustillos et al., 2020 ). Consider both native cake batter
(no pea protein) and cake batter substituted with 20% pea protein
isolate, for analysis. The cake batter is flowing at 25C in a
20-m-long stainless steel pipe. The nominal diameter of the pipe is
1.5”. The pressure drop is measured at 150 kPa. Calculate and plot
the velocity profile, volumetric flow rate, average velocity,
generalized Reynolds number, and friction factor. How the flow
characteristic changes with the addition of pea protein.