高粘度酸奶制品搅拌器设计  

Design of High Viscosity Yogurt Product Agitator

作　　者：陈红生[1] 杨林 杜坚[1] CHEN Hong-sheng;YANG Lin;DU Jian(Hang Zhou Wahaha Group Co.Ltd, Machinery ＆ Engineering Dept.,Hangzhou 310018,China)

机构地区：[1]杭州娃哈哈集团有限公司设备工程部,浙江杭州310018

出　　处：《饮料工业》2018年第2期55-59,共5页Beverage Industry

摘　　要：该文以某酸奶发酵罐为例,基于数值模拟的手段,计算分析了不同搅拌桨叶尺寸、排列布置下罐内流场。通过对流场模拟结果进行分析比较,选出四层桨叶布局方案为最优方案。该方案下,罐内各层桨叶间介质被充分搅拌,低速区域范围最小,可以实现快速搅匀。研究表明,数值模拟的手段可以大大加快搅拌桨的研发速度,减小实验次数,将显著降低研发成本及缩短研发周期。In this paper,a yogurt fermentation tank as an example. The flow field of medium in the tank with different size and arrangement of impellers were calculated and analyzed by numerical simulation. After analysing and comparing the simulation result,the four rows arrangement was selected as optimal model. Using this arrangement,the medium between impellers can be stirred well with minimum area of low flow rate,and the medium can be mixed fully and rapidly.This research shows the numerical simulation method can greatly speed up the development of stirring impellers,reduce the number of experiments,it will reduce the cost of RD and shorten the cycle of RD significantly.

关 键 词：发酵罐 搅拌桨 数值模拟 高粘度 

分 类 号：TH122[机械工程—机械设计及理论]