新型粉丝烘干室流场模拟与结构优化  

Flow field simulation and structure optimization of a new type of vermicelli drying room

作　　者：安兆元 师占群[1] AN Zhao-yuan;SHI Zhan-qun(School of Mechannical Engineering,Hebei University of Technology,Tianjin 300401,China)

机构地区：[1]河北工业大学机械工程学院,天津300401

出　　处：《食品与机械》2022年第2期68-73,共6页Food and Machinery

基　　金：国家自然科学基金(编号:51875166)。

摘　　要：目的:提高现有粉丝烘干室热空气利用效率。方法:以k—ε湍流模型作为模拟分析的理论模型,应用Fluent软件对烘干室进行模拟仿真运算,得到空气在烘干室中的运动特征和流速分布情况。结果:对烘干室结构进行优化后,加入引流管道,较原烘干室在垂直于粉丝烘干板方向的速度可提升120.83%,对引流管道的横截面形状及尺寸进一步优化,200 mm×200 mm横截面的引流管道出口位置的平均速度较第1次优化后可提升19.2%,风速不均匀系数下降8.89%。结论:优化后,烘干室的热空气利用效率提高,各出口处风速均匀性表现得到改善。Objective: This study aimed to improve the hot air utilization efficiency of the existing vermicelli drying room. Methods: Using the k—ε turbulence model as the theoretical model for the simulation analysis of the drying room, the core component of the automated production line, the Fluent software is used to simulate the drying room, and the movement characteristics and flow velocity distribution of the air in the drying room were obtained. Results: The structure of the drying room was optimized and drainage pipes were added. The initial plan was 120.83% faster than the original drying box in the direction perpendicular to the vermicelli drying plate. The cross-sectional shape and size of the drainage pipe were further optimized. The average speed at the outlet position of the drainage pipe with cross-section of 200 mm×200 mm was increased by 19.2% compared with the first optimized scheme, and the coefficient of wind speed unevenness has decreased by 8.89%. Conclusion: After optimization, the hot air utilization efficiency of the drying room, and the wind speed uniformity performance at each outlet are improved.

关 键 词：粉丝 烘干室 流场仿真 结构优化 

分 类 号：TS236.5[轻工技术与工程—粮食、油脂及植物蛋白工程]