Research on flow field characteristics of curved pipe in bulk grain cyclone conveying based on gas solid coupling

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL
Kun Shang, Yongxiang Li, Haihao Song, Xuemeng Xu, Hanshan Zhang
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引用次数: 0

Abstract

In the transportation of grain particles, elbow wear is a pressing concern. A novel approach to mitigate this involves introducing a lateral air supplement rotation mechanism that enables swirling transportation. We assessed the integration of this device at angles of 45°, 55°, and 65° to the central axis of the main pipeline. While the multiphase flow velocity within the main conduit was held constant at 20 m/s, the lateral device's airflow velocities were tested at 20, 30, and 40 m/s. Utilizing the CFD–DEM simulation for grain particle transportation around bends, our findings indicated that an optimal arrangement was with the lateral device at 55° relative to the main pipeline, with an airflow speed of 30 m/s. This setup fostered a forward particle spiral, drastically diminishing wear on the pipe wall. Experimental evaluations corroborated the simulation's outcomes.

基于气固耦合的散装谷物旋风输送弯管流场特性研究
在谷物颗粒的运输过程中,弯头磨损是一个亟待解决的问题。缓解这一问题的新方法是引入横向空气补充旋转机制,实现漩涡式输送。我们评估了该装置在与主管道中心轴线成 45°、55° 和 65° 角时的集成情况。主管道内的多相流速度恒定为 20 米/秒,而侧向装置的气流速度则测试为 20、30 和 40 米/秒。通过利用 CFD-DEM 模拟谷物颗粒在弯曲处的输送,我们的研究结果表明,最佳布置方式是横向装置与主管道成 55°,气流速度为 30 m/s。这种设置可促进颗粒螺旋前进,大大减少对管壁的磨损。实验评估证实了模拟结果。
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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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