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进风管锥度与供风方式对冷风发酵房流场均匀性的影响

张国荣 张界威 季家东 方永 陈清华 胡胜信

食品与机械2025,Vol.41Issue(2):94-100,7.
食品与机械2025,Vol.41Issue(2):94-100,7.DOI:10.13652/j.spjx.1003.5788.2024.80830

进风管锥度与供风方式对冷风发酵房流场均匀性的影响

Effects of inlet duct taper and air supply mode on flow field uniformity in cold air fermentation room

张国荣 1张界威 2季家东 2方永 3陈清华 2胡胜信3

作者信息

  • 1. 安徽理工大学机电工程学院,安徽 淮南 232001||安徽金鑫旭智能装备制造有限公司,安徽 池州 247099
  • 2. 安徽理工大学机电工程学院,安徽 淮南 232001
  • 3. 安徽金鑫旭智能装备制造有限公司,安徽 池州 247099
  • 折叠

摘要

Abstract

[Objective]To improve the uniformity of airflow in the cold air fermentation room.[Methods]Numerical simulations were performed using Fluent software,with average velocity and velocity non-uniformity coefficient as evaluation indexes.Under constant supply air volume,the influence of inlet duct taper on the airflow at each supply air outlet was studied.The distribution characteristics of airflow velocity in the cross-section of the fermentation room under different air supply methods were examined.A circulating air supply mode was then developed,and the optimal time proportion of each air supply method within a cycle was analyzed.[Results]As the taper of the inlet duct increased,the airflow at the starting supply port gradually decreased,while the airflow at the end increased.The best air supply uniformity in the inlet duct was achieved when the taper was 7∶5.Compared with double-sided air supply,single-side air supply resulted in a higher average speed,which is beneficial for moisture evaporation.However,the uniformity of the flow field was poor,which decreased the material quality.In the circulating air supply mode,the best uniformity of the flow field velocity was achieved when the working time of the double-sided,left-side,and right-side air supply accounted for 64%,18%,and 18%of the cycle,respectively.Compared to single double-sided air supply,the uniformity of the flow field velocity improved by 16.4%,and the average speed increased by 13.2%.[Conclusion]By improving the inlet duct taper and optimizing the air supply mode,the uniformity of airflow in the cold air fermentation room was enhanced.

关键词

冷风发酵房/锥度/气流均匀性/干燥品质/结构优化

Key words

cold air fermentation room/taper/airflow uniformity/drying quality/structural optimization

引用本文复制引用

张国荣,张界威,季家东,方永,陈清华,胡胜信..进风管锥度与供风方式对冷风发酵房流场均匀性的影响[J].食品与机械,2025,41(2):94-100,7.

基金项目

安徽省农业物质技术装备重点项目(编号:HX2024042437) (编号:HX2024042437)

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