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作 者:郭泽华 曹阳[1] 刘典 GUO Zehua;CAO Yang;LIU Dian(School of Mechanical Engineering,Guizhou University,Guiyang 550025,Guizhou,China)
机构地区:[1]贵州大学机械工程学院,贵州省贵阳市550025
出 处:《农业装备与车辆工程》2023年第10期22-27,共6页Agricultural Equipment & Vehicle Engineering
基 金:贵州省科技厅计划项目“新型智能烤烟烘烤设备关键技术研究与示范”(黔科合支撑[2021]一般335);广西中烟工业有限责任公司科技项目“提高广西K326烟叶质量的数据驱动智能烘烤控制技术与应用”(2022450000340036)。
摘 要:以气流上升式密集烤房为研究对象,运用Fluent软件分别建立变黄期、定色期和干筋期3个烘烤时期装烟室的变孔隙率热流数值模型,对其内部压力场、气流场和温度场进行仿真分析。提出增加上层进风口和调整进风口尺寸的方法;通过正交实验优化其结构尺寸,以提高各时期装烟室内各部位热流场的一致性。仿真结果表明:随着烘烤时间增加,普通烤房内部呈压力减小、叶间风速增大、温差减小趋势;普通烤房在各时期均存在温度分布不均匀情况;底部进风口尺寸调整为1400 mm×300 mm,位置调整至隔墙下端中间距烤房底部50 mm处,并在中、上棚烟叶间增加尺寸为1100 mm×75 mm的上层进风口,可获得较均匀的热流场环境和较一致的温度均匀性。The numerical models of variable porosity heat flow in the flue chamber in three different baking periods,namely,yellowing period,color fixing period and dry gluten period,were established by using Fluent software to simulate and analyze the pressure field,air flow field and temperature field in the flue chamber.The method of increasing the upper air inlet and adjusting the size of the air inlet was put forward,and the structural size was optimized through orthogonal experiments,in order to improve the consistency of the heat flow field in each part of the smoke chamber in each period.The simulation results showed that with the increase of baking time,the pressure inside the ordinary baking room decreased,the wind speed between the leaves increased,and the temperature difference decreased;The temperature distribution in the common baking house was not uniform in every period;The size of the bottom air inlet was adjusted to 1400 mm×300 mm,the position adjusted to 50 mm from the bottom of the baking room at the middle of the lower end of the partition wall,and the upper air inlet of 1100 mm×75 mm shall be added between the middle and upper sheds.A more uniform heat flow field environment and a more consistent temperature uniformity can be obtained.
分 类 号:TH16[机械工程—机械制造及自动化] S226.6[农业科学—农业机械化工程]
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