导流管喷动床环隙区颗粒流动分析

本文使用光纤测量了导流管喷动床环隙区的速度分布,通过计算颗粒流中的Savage数,Bagnold数和Friction数等准则数,表明该区流动为重力控制,以摩擦应力为主的慢速颗粒流。颗粒速度沿径向近似线性变化,而且其切变率随高度有很大不同。最后研究了表观气速,导流管内径,夹带区高度等对颗粒速度分布的影响。     

螺旋扁管管内沸腾流动与传热特性研究

以空气、水为工作介质,通过两者在螺旋扁管管束中流量、压降、温度等的变化,研究气液两相流在螺旋扁管中沸腾的流动和传热特性。通过努塞尔数、传热系数等的变化,说明螺旋扁管换热器两相流动条件下的流动特点。在定液相质流量的条件下,沿程阻力随着质量含气率的增加呈现周期性变化。随着不凝性气体的逐渐增加,沿程阻力首先先上升,随后下降,接着又保持上升的趋势。将含气率范围扩展至10%左右,得到了相应热工参数随不凝气体的变化规律。对两相沸腾传热及流动特性相应关联准则数进行拟合,得出准则方超相对误差在10%之内。     

蒸汽-水冷凝泡状流含气率分布

以双流体模型为基础,将前人实验得到的相界面浓度,相界面传热系数,气泡上升速度计算式引入双流体模型用来预测冷凝泡状流沿流动方向的含气率分布。模型预测结果与实验数据的比较结果表明,该模型能较好地模拟蒸汽-水冷凝泡状流含气率沿流动方向分布。     

撞击流中颗粒碰撞传热理论模型研究

建立了考虑颗粒接触面导热的颗粒碰撞传热模型,相应完善了气固两相撞击流理论模型,并对不同条件的撞击流干燥过程进行了模拟。计算结果与实验结果非常吻合,从而验证了所建模型的正确性。本文还分析了颗粒碰撞传热、加料方式以及喷嘴间距对撞击流干燥性能的影响规律。结果表明:在本文所涉及的撞击流干燥过程中,颗粒碰撞传热对干燥性能的影响并不明显;单边加料时颗粒物料的降水幅度及撞击流装置的干燥强度都明显大于双边加料的工况;喷嘴间距较大时,物料的降水幅度及装置的干燥强度均较大。     

受碾区域内颗粒轴向流动特性的离散元模拟

为探讨受碾状态颗粒的稳定流动, 在碾辊轴与筛筒组成的受碾区域内, 建立了轴向运动的颗粒流离散元物理模型. 研究结果表明: 受碾区域内各颗粒沿轴向运动能力的差异造成了颗粒流密度不均匀; 颗粒与筛筒间的静摩擦系数影响颗粒轴向流动的形态、速率及集散程度, 受碾区域内单层颗粒的轴向均方偏差与流动时间的平方正相关, 属于“super”扩散; 整体分析受碾区域发现, 颗粒的轴向平均速度沿轴向坐标逐渐增大, 而颗粒的三轴合成平均速度沿轴向坐标逐渐降低; 受碾区域内各轴向位置处颗粒运动的剧烈程度不同, 沿轴向坐标颗粒的波动速度平方呈现先增大后降低而后又增大的趋势; 单颗粒的碰撞总能量损失能谱也表明了颗粒运动程度不同, 即轴向流动时在受碾区域的前半段碰撞剧烈, 能量损失多, 在后半段碰撞程度弱, 能量损失较少. 通过对受碾区域内颗粒流动的数值模拟分析, 明晰了颗粒在受碾条件下稳定流动特性, 有益于碾磨工业对产品品质控制及设备参数优化的研究.     

顶喷流化床加湿-干燥过程微波层析成像测量

流化床反应器进行药物颗粒混合、制粒和干燥工序中,颗粒含水率通常会在大范围(1%～25%)内变化。为优化生产过程,避免故障发生,需要对流化床内湿颗粒流动进行实时监测。微波层析成像(Microwave Tomography,MWT)技术具有较宽的工作频段,适用于高介电常数和高电导率介质的测量。本文利用16个天线微波层析成像传感器对顶喷流化床加湿-干燥过程进行层析成像测量,得到了不同实验条件下颗粒含水率变化曲线和截面颗粒分布图像。实验结果显示,通过对平均介电常数-颗粒含水率关系的标定,可以准确地在线测量颗粒含水率。同时,微波成像揭示了被测截面颗粒分布特征。在此基础上,结合流化床内压差数据对加湿-干燥过程中颗粒流态变化进行了深入讨论,本研究表明,微波层析成像技术应用于流化床过程监控和关键参数提取具有广泛的前景。     

多孔结构内流动沸腾流型分类及转变研究

以球形燃料核反应堆为工程应用背景,分别对直径4 mm、6 mm、8 mm颗粒堆积的多孔结构进行了流动沸腾可视化试验,在实验参数范围内得到了泡状流、泡状-弹状流、弹状流、弹状-环状流四种流型.获得了热流密度、流速、颗粒直径等对流型的影响规律.增加热流密度,汽泡数量增加,体积变大,变形、合并、分裂频繁;流速越高、颗粒越小,汽泡体积越小、数量越少.流速越高、球径越小发生相同流型所需要的热流密度越大.对Tung/Dhir模型进行修正得到了多孔结构内流动沸腾两相流流型图及各流型间的转变含气率.     

二维直通道内气固两相流动的实验研究

本文利用频闪激光片光源摄像和图象处理技术，对二维直通道内气固两相流动进行了实验研究，定量测定了固体粒子的运动参数、运动速度、方向．测得了粒子的运动轨迹．并得出一些有价值的结论：在本实验范围内粒子基本上沿直线运动，并处于不断加速的状态；粒子与壁面碰撞的时间极短，反弹角小于碰撞角，反弹速率小于碰撞速率．从而获得了在不同的进口气流速度及不同的通道倾角下固体粒子与固体壁面碰撞的某些规律．得到了粒子与壁面相互作用的关系表达式．为理论计算打下了基础．     

气固两相90°弯管流中静电影响颗粒运动的大涡模拟研究

本文采用欧拉–拉格朗日方法对静电平衡情况下的圆形截面90°弯管中的气固两相湍流流动进行了大涡模拟研究,重点研究了弯管中的饱和静电作用和Prandtl第二类二次流对于颗粒输送的影响。结果表明,模拟得到Reb=58k工况下的90°弯管中的载流相流场计算结果与实验结果吻合良好,弯管中平均二次流速度最大可以达到体积速度的55%,并且二次流对于离散颗粒相的输送影响显著。静电作用对于管道中心区域的颗粒影响较小,但对于近壁面区域的颗粒作用影响较大,加强了近壁面区域颗粒运动的湍泳现象。动力学分析结果表明,在远离壁面的大部分管道中心区域内流动对颗粒的拖曳力主导颗粒的运动。而对近壁面区域内的颗粒,静电力与拖曳力大小相当甚至超过拖曳力,静电力主导了近壁面区域内颗粒的运动。     

气液两相流沿水平方向横掠水平管束时流动特性的研究

本文对常温常压下空气－水两相流在卧式理想管壳式换热器壳侧流动时的截面含气率进行了实验研究。换热器的管排形式为顺排，管间距与管径之Ｐ／Ｄ为１．２８折流板被垂直切割，在折流板交叉区，气流两相流沿水平方向横掠水平管束。结果表明平均截面含气率小于体积含气率，平均截面含气率在一定的马蒂内利参数下随质量流速的增加而增加，且能与马蒂内利参数和全液相佛鲁德数很好的关联。     

乳品行业低温余热回收系统性能分析

针对乳品行业排风风量大但品位低的特点,本文提出利用排风余热代替蒸汽来预热干燥空气的余热回收系统.在构建预热器、回热器和主加热器等部件热量流模型的基础上,建立了不包含中间节点参数的系统整体热量流模型.结合某奶粉厂运行数据对模型进行求解,结果表明,该系统将排风温度由90℃降低到42.58℃.在给定热负荷下,通过匹配中间回路...     

颗粒帘换热器中气粒两相换热特性实验研究

根据某1 t/h燃煤工业锅炉空气预热器的热力参数,设计并搭建了一套颗粒帘空气预热器模拟实验系统,研究了不同进气温度Tg0(150~300℃)、进气速度Vg0(0.9~1.5m/s)、颗粒帘进口厚度b0 (60~180 mm)、颗粒粒径dp(150~212μm)以及不同颗粒质量流量ms (550~2150 g/s)工况条件下热空气与进口温度tp0=20℃的硅砂颗粒帘间的换热特性。结果表明:影响颗粒帘换热器中气粒两相换热特性因素的重要性次序为进气温度、进气速度、颗粒质量流量、颗粒粒径、颗粒帘进口厚度;换热端差最低可至4.5℃,最大可达87℃;颗粒帘及颗粒帘出口气流的温度沿颗粒下落方向在前期上升迅速(186~475℃/m)而后期上升比较缓慢(60~108℃/m),并且在0~0.5 m和0.5~1.0 m的高度范围可分别用线性和对数方程来描述。     

蔬菜种子的干燥动力学及其活性

本文研究了初含水率、干燥周期、料层厚度相同时,不同供热方式（热风、热风与辐射、热风与辐射并加湿）的白菜种子在固定床的干燥动力学及其活性,与传统的只热风供热相比,当干球温度相同时辐射加热风干燥的种子终含水率比低１３．８％、发芽率比高０．３％,而辐射加热风并加湿干燥其终含水率比低５．８％,发芽率比高０．８％。为确保种子活力,建立了褚－杨白菜种子临界温度Ｔｃｖ方程,并已验证其正确性．该方程为蔬菜种子干燥提供了理论基础并有重要的工程意义。     

Analysis of Energy Consumption in a Combined Microwave–hot Air Spouted Bed Drying of Biomaterial: Coffee Beans

In this study, an energy model based on the first law of thermodynamics is developed to evaluated energy efficiency and specific energy consumption. The influences of hot air temperature and initial weight of coffee beans on energy consumption are considered. Furthermore, a comparison between combined microwave–hot air spouted bed drying and hot air spouted bed drying methods on energy consumption is also investigated in detail. The results show that energy efficiency as well as energy consumption depends on hot air temperature, initial weight of coffee bean, and typical drying methods (combined microwave–hot air spouted bed and hot air spouted bed). The optimum drying condition is also achieved in this study.     

Comparison between airborne ultrasound and contact ultrasound to intensify air drying of blackberry: Heat and mass transfer simulation,energy consumption and quality evaluation

This study aimed at investigating the performances of air drying of blackberries assisted by airborne ultrasound and contact ultrasound. The drying experiments were conducted in a self-designed dryer coupled with a 20-kHz ultrasound probe. A numerical model for unsteady heat and mass transfer considering temperature dependent diffusivity, shrinkage pattern and input ultrasonic energies were applied to explore the drying mechanism, while the energy consumption and quality were analyzed experimentally. Generally, both airborne ultrasound and contact ultrasound accelerated the drying process, reduced the energy consumption and enhanced the retentions of blackberry anthocyanins and organic acids in comparison to air drying alone. At the same input ultrasound intensity level, blackberries received more ultrasound energies under contact sonication (0.299 W) than airborne sonication (0.245 W), thus avoiding the attenuation of ultrasonic energies by air. The modeling results revealed that contact ultrasound was more capable than airborne ultrasound to intensify the inner moisture diffusion and heat conduction, as well as surface exchange of heat and moisture with air. During air drying, contact ultrasound treatment eliminated the gradients of temperature and moisture inside blackberry easier than airborne ultrasound, leading to more homogenous distributions. Moreover, the total energy consumption under air drying with contact ultrasound assistance was 27.0% lower than that with airborne ultrasound assistance. Besides, blackberries dehydrated by contact ultrasound contained more anthocyanins and organic acids than those dried by airborne ultrasound, implying a higher quality. Overall, direct contact sonication can well benefit blackberry drying in both energy and quality aspects.     

Loop Thermosyphon with Vapor Chamber Installation for Energy Thrift in a Chilli Oven

This research presents a case study of applying a loop thermosyphon with a vapor chamber (LTVC) for a chilli oven (O/LTVC). The LTVC had a dimension evaporator chamber size of 200 mm × 200 mm ×75 mm (W×L×H) with a shape of eight-loops thermosyphon, the lengths of adiabatic and condenser sections were 824 mm and 800 mm, respectively. The air velocity was 1.5, 2.0 and 2.5 m/s with a air inlet operating temperature being 60, 70, and 80°C. The working fluid chosen for our study was distilled water with a filling ratio of 40% by chamber volume. The O/LTVC provided regular temperature distribution and a good thermal performance. The quality of color measurement and sensory of the chilli oven exceeded the manufacturing standard. The LPG consumption had a thrift of 0.3 $US/kg after drying of 280 kg chilli. Obviously, the O/OTCV has a good oven processing.     

Application of ultrasound technology in the drying of food products

This study presents a state-of-the-art overview on the application of ultrasound technology in the drying of food products, including the ultrasound pre-treatment and ultrasound assisted drying. The effect of main parameters and ultrasound technology on the drying kinetics and food quality were discussed. Inconsistencies were pointed out and analyzed in detail. Results showed that for ultrasound pre-treatment, the food products may lose or gain water and increase of ultrasonic parameters (sonication time, amplitude and ultrasound power) promoted the water loss or water gain. When ultrasound technology was applied prior to drying, an increase in drying kinetics was always observed, though some different results were also presented. For ultrasound assisted drying, the ultrasound power always gave a positive effect on the drying process, however, the magnitude of ultrasound improvement was largely dependent on the process variables, such as air velocity, air temperature, microwave power and vacuum pressure, etc. The application of ultrasound technology will somehow affect the food quality, including the physical and chemical ones. Generally, the ultrasound application can decrease the water activity, improve the product color and reduce the nutrient loss.     

长微直管内气体低速流动的亚堵塞现象

长微直管道内多流态并存的流动特性研究不仅有理论意义，而且在太空飞行器的控制系统中有着重要的应用价值.采用实验研究和理论模型近似分析相结合的方法研究了长微直管道内的气体流动特性.实验中，以空气为工作介质，进口压力分别设定为130，250，320kPa，出口压力变化范围为9—100?kPa.沿程分布有五个测压点，进出口设有温度传感器，测量出口流量的同时可以得到沿程压力分布.近似理论模型采用二维平板近似模型.研究发现，在保持进口压力不变、不断降低出口压力的条件下，当进出口压比低于5.3左右时，质量流量随压比增加 关键词： 长微直管道 亚堵塞 表面积与体积比 多流态并存 临界压比     

CW原表面回热器的芯体内流动与传热数值模拟

为了进一步优化微型燃气轮机中回热器的结构,本文对小燃气轮机CW原表面回热器的芯体结构内的流动与传热规律进行了三维数值模拟。结果表明,当回热器的空气总流量和燃气总流量一定时,回热器芯体内的压损和回热度随着波纹板层数的增多而降低;增大燃气进口面积与空气进口面积比可使回热度增加,空气侧压损增加,燃气侧压损减小。模拟结果为CW原表面回热器的进一步优化设计提供了参考依据。     

Ultrasonic drying of foodstuff in a fluidized bed: Parametric study

The application of high power ultrasound for dehydration of porous materials may be very effective in processes in which heat-sensitive materials such as foodstuffs have to be treated. In fact, high-intensity ultrasonic vibrations are capable of increasing heat and mass transfer processes in materials. The application of ultrasonic energy can be made alone or in combination with other kind of energy such as hot-air. In this case, ultrasound helps in reducing temperature or treatment time. The aim of this work is to study the effect of air flow rate, ultrasonic power and mass loading on hot-air drying assisted by a new power ultrasonic system. The drying chamber is an aluminium vibrating cylinder, which is able to create a high intensity ultrasonic field in the gas medium. To that purpose the chamber is driven at its centre by a power ultrasonic vibrator at 21.8 kHz. Drying kinetics of carrot cubes and lemon peel cylinders were carried out at 40 degrees C for different air velocities, with and without ultrasound. The results show that the effect of ultrasound on drying rate is affected by air flow rate, ultrasonic power and mass loading. In fact, at high air velocities the acoustic field inside the chamber is disturbed and the effect of ultrasound on drying kinetics diminishes.