螺带式桨叶带宽对搅拌槽内油制辣椒固液两相流的影响  

Influence of bandwidth of helical ribbon paddles on solid-liquid two-phase flow of fried capsicum sauce in stirred tank

作　　者：何玲[1] 罗金刚[1] 王仁伟[1] 

机构地区：[1]贵州大学现代制造技术教育部重点实验室,贵州贵阳550003

出　　处：《粮油食品科技》2015年第6期115-118,共4页Science and Technology of Cereals,Oils and Foods

基　　金：贵州省科学技术基金(黔科合J字[2013]2127号);贵州省重大科技专项计划(黔科合重大专项[2012]6008);贵州大学研究生创新基金资助(研理工2015029)

摘　　要：对油制辣椒固液两相流在搅拌槽内的流动情况进行数值模拟分析,选取螺带式桨叶,分析不同带宽条件下,搅拌槽内流体的速度场、密度场、各相体积分数分布规律。结果表明:螺带的带宽对搅拌槽内流体的流动分布有着较大的影响,通过比较不同带宽桨叶可知,适当地增加带宽可以增加固液混合体的搅拌轴向速度,搅拌槽内湍流区域增加,固液搅拌均匀、效果明显变好。分析结果为油制辣椒卧式搅拌槽的设计提供了理论依据,具有一定的实际应用意义。The flow state of fried capsicum sauce, as solid - liquid two - phase flow, inside of stirred tank was studied by numerical simulation analysis. Helical ribbon paddles was selected to analyze the fluid velocity field, density field and the distribution of volume fraction of each phase in stirred tank under the condition of different band width. The simulation results showed that： helical ribbon bandwidth had a great impact on fluid flow distribution in stirred tank. It was known by comparing different bandwidths that the agitation axial velocity on solid - liquid mixture could be increased by adding the bandwidth propedy ; and the turbulent area was increased, the solid - liquid mixture was mixed evenly with better effection. The results provided theoretical basis for design of horizontal stirred tank of fried capsicum sauce, which had a certain practical significance.

关 键 词：油制辣椒 固液两相流 数值模拟分析 不同带宽 

分 类 号：TS264[轻工技术与工程—发酵工程] TB126[轻工技术与工程—食品科学与工程]