Research on the Contact Dynamics of Binary Non-Spherical Particles Based on Hertz Theory

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

Abstract

In the context of pneumatic transport for bulk grains, pneumatic conveying is a critical technique that safeguards the integrity of the transported grains. The utilization of non-spherical bulk grain particles as the conveyed materials within the transport pipeline emphasizes the importance of analyzing their dynamic behavior within the conduit. A geometric reconstruction technique is applied to represent ellipsoidal bulk grain particles, and leveraging gas–solid coupling theory, a motion model for individual particles in the flow field is developed. By incorporating the Hertz contact model with the equations of motion, a contact dynamics framework for binary non-spherical particles is established, which is subsequently subjected to numerical simulations. A comparative analysis of the physical property parameters of four varieties of bulk grain particles—wheat, rice, soybeans, and corn—illustrates the interrelations among their minimum approach distances, normal and tangential forces, contact forces, total capacities, and the Stokes number. During the pneumatic conveying process, wheat exhibits relatively stable characteristics, thereby minimizing the risk of particle fragmentation, while soybeans and corn demonstrate a higher susceptibility to breakage.

Abstract Image

基于赫兹理论的二元非球形粒子接触动力学研究
在散装谷物的气力输送的背景下,气力输送是一项关键的技术,以保障输送的谷物的完整性。利用非球形散装颗粒作为输送管道内的输送物料,强调了分析其在管道内的动力行为的重要性。采用几何重构技术对椭球体颗粒进行表征,利用气固耦合理论建立了颗粒在流场中的运动模型。将赫兹接触模型与运动方程相结合,建立了二元非球形粒子的接触动力学框架,并对其进行了数值模拟。对四种散装谷物颗粒(小麦、水稻、大豆和玉米)的物理特性参数进行了比较分析,说明了它们的最小接近距离、法向力和切向力、接触力、总容量和斯托克斯数之间的相互关系。在气力输送过程中,小麦表现出相对稳定的特性,从而将颗粒破碎的风险降到最低,而大豆和玉米则表现出更高的破碎敏感性。
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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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