食用菌培养室通风气流组织改造设计研究  

Study on the Design of Ventilation Airflow Organization in Edible Fungus Culture Room

作　　者：段文利 杨洪海[1] 刘宇宏 Duan Wenli;Yang Honghai;Liu Yuhong(Donghua University,Shanghai,201620)

机构地区：[1]东华大学

出　　处：《制冷与空调（四川）》2019年第6期635-640,共6页Refrigeration and Air Conditioning

摘　　要：为食用菌培养室提供适宜的生长环境,运用暖通空调专用数值模拟软件Airpak,对食用菌培养室室内温度场、速度场和速度矢量场进行数值模拟计算,对比分析改造前后两种方案的效果。模拟结果论证了改造后温度场分布更加均匀,高度方向上温差只有1℃左右,整个空间温度保持在15℃,解决了改造前热量积聚的问题。速度场和速度矢量场表明改造后的气流组织形式更加合理,一定程度上说明节能性更好。模拟结果为农业中食用菌培养室环境的设计优化提供了研究依据。To provide a suitable growth environment for the edible fungus culture room,used the special numerical simulation software Airpak in HVAC to carry out numerical simulation calculation of the indoor temperature field,velocity field and velocity vector field of the edible fungus culture room,and compare and analyze the effects of the two schemes before and after the transformation.The simulation results demonstrated that the temperature field distribution was more uniform after the transformation,the temperature difference in the height direction is only about 1℃ now,and the whole space temperature is maintained at 15℃,which solved the problem of heat accumulation before the transformation.The velocity field and the velocity vector field indicated that the airflow organization after the transformation is more reasonable,which indicates that the energy conservation is better to some extent.The simulation results provide a research basis for the design optimization of the environment of the edible fungus culture room in agriculture.

关 键 词：食用菌培养室 AIRPAK 温度场 速度场 优化 

分 类 号：TU831.6[建筑科学—供热、供燃气、通风及空调工程]