风速对毛豆颗粒流态化行为影响的仿真分析  

Simulation analysis on the influence of wind speed on fluidization characteristics of soybean particles

作　　者：杨晓燕 钱丹 楼晓华 李林建 许彤 刘冬瑞 YANG Xiaoyan;QIAN Dan;LOU Xiaohua;LI Linjian;XU Tong;LIU Dongrui(Square Technology Group Co.,Ltd.,Nantong226371,China;Nantong Tank Container Co.,Ltd.,Nantong 226371,China)

机构地区：[1]四方科技集团股份有限公司,江苏南通226371 [2]南通四方罐式储运设备制造有限公司,江苏南通226371

出　　处：《包装与食品机械》2024年第1期95-100,共6页Packaging and Food Machinery

基　　金：南通市科技项目(JC22022072)。

摘　　要：为了探究不同风速下毛豆颗粒流态化特性,提高速冻效率,基于欧拉-拉格朗日方法给出固体颗粒的运动方程,使用Fluent软件与Rocky颗粒仿真软件,进行毛豆颗粒在不同风速下的气固耦合仿真。结果表明,初始堆积高度100 mm的毛豆的初始流态化速度约为2.0 m/s,流态化过程中,床层边缘和中心区域气泡快速生成、膨胀,随后破裂,并且伴随少量颗粒喷射现象;压降和床层高度均呈现出周期性波动的特征,进入流化状态后,床层高度与进口风速呈正相关,2.6 m/s为最佳流态化风速。研究为食品流态化提供相关理论基础。In order to explore the fluidization characteristics of soybean particles under different wind speeds and improve quick freezing efficiency,the motion equations of solid particles was given based on the Euler-Lagrange method,and the gas-solid coupling simulation of soybean particles at different wind speeds was carried out using Fluent and Rocky particle simulation software.The simulation results show that the initial fluidization velocity of soybean at an initial stacking height of 100 mm is about 2.0 m/s.During the fluidization process,bubbles rapidly form,expand,and then rupture in the edge and center areas of the bed,accompanied by a small amount of particle ejection;Both the pressure drop and bed height exhibit periodic fluctuations.After entering the fluidized state,the bed height is positively correlated with the inlet wind speed.The optimal fluidization wind speed is 2.6 m/s.This study provides a theoretical basis for food fluidization.

关 键 词：流态化 欧拉-拉格朗日法 风速 毛豆 气固耦合 

分 类 号：TS205.7[轻工技术与工程—食品科学]