低黏度液体食品动态特性的数值模拟与实验  

Numerical simulation and experimental research on dynamic characteristics of low-viscosity liquid food

作　　者：王莹[1] 史荣[2] 薛全会[1] 

机构地区：[1]河北理工大学机械工程学院,河北唐山063009 [2]燕山大学机械工程学院,河北秦皇岛066004

出　　处：《中国乳品工业》2007年第12期45-47,共3页China Dairy Industry

摘　　要：针对低黏度液体食品在管内流动的动态特性,提出了通过检测管道内不同位置处流体压力,由液体动态过程的压差值,判断低黏度液体食品黏度指标的办法。结合流体力学的相关理论,建立了实验装置的物理模型与数学模型,采用Fluent软件对低黏度液体食品在管内的流动状态进行了有限元分析。搭建了实验平台,理论分析结果与实验结果一致,为低黏度液体食品的黏度动态测量提供了理论依据,并通过实验证实了检测方法的正确性与可行性。ViscosiW is an important index that the quality of liquid food. Through the study of dynamic characteristic of low-viscosity liquid food flowing through the duct, this paper presents a new point that can be used to carry out the quality control. According to the theory of hydrodynamics, this paper establishes the physical and mathematical model, implements finite element analysis by the FLUENT program and establishes the experiment device, it is proved that the results in theory are consistent with which in experiment. It supplies theoretical foundation for the dynamic measurement of low-viscosity liquid food. The results of the experiment prove the accuracy and feasibility of this test method.

关 键 词：液体食品 黏度 动态特性 数值模拟 实验研究 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]