This study performed external characteristics, dynamic pressure, and vibration tests on the closed impeller model, semi-open type impeller model, and open impeller model in order to study the influence of the impeller structure on the operational stability of the pump. According to the research findings, the external characteristics of the three impellers enjoyed favorable stability with flat curves under low flow rates. As the flow increases, the stability of the external characteristics weakens, and the poorest stability can be observed in the open impeller, while the enclosed impeller has the best stability under a large flow rate. In addition, intense pressure fluctuations arise near the casing tongue due to the dynamic and static interference between the blade and the casing tongue, causing a large amplitude of pressure pulsation near the casing tongue and the pump outlet. It can be seen that the stability of pressure pulsation of the closed impeller in the casing tongue area was the best, whereas the stability of pressure pulsation of the open impeller was the poorest. The minimum casing vibration can be found in the closed impeller, followed by the semi-open impeller, and the open impeller, with the maximum vibration. In addition, the optimum stability of rotor vibration can be observed in the closed impeller, semi-open impeller, and open impeller with similar stability of rotor vibration.

A fluid food conveying pump is used to convey edible or nutritional fluids and semi-fluids (containing suspended soft and hard particles and with different viscosities), such as water, glycerin, yogurt, and juice concentrate. Since different fluid food have different viscosities, the internal flow characteristics and conveying performance of food conveying pump are greatly affected by viscosity. To obtain the influence law of fluid food viscosity on the internal flow characteristics of the pump, the internal flow characteristics of food conveying pump when conveying food of 4 different viscosities (water, glycerin, 67.2 °Bx wild jujube juice, and 71.0 °Bx haw juice) were compared and observed in this study. The results showed that, with the increase in food viscosity, the overall flow loss in the pump, the entropy generation, and the proportion of total entropy generation in the pump chamber increase, but the conveying performance of the food conveying pump gets worse; however, the pressure pulsation intensity caused by static and dynamic interferences decreases with the increase in viscosity.