核桃在对流干燥机中的干燥过程模拟

V. Yaropud, S. Shargorodskiy, Pavlo Luts, Petro Lavreniuk
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引用次数: 2

摘要

核桃因其果实的营养和药用特性以及其用途的多用途而在世界上受到重视。尤其广泛应用于糖果、油脂、制粉、制药、化工、饲料、涂料等行业。为了保证核桃作物的安全,有必要对核桃进行调理。整个核桃的水分要求不高于10%。收获后的全果含水量可达35-45%。因此,有必要进行干燥以使其达到状态。在乌克兰,整个坚果的干燥通常在自然条件下在有盖的通风房间中进行。这是因为在特殊设备的帮助下,物理上很难显著加快整个坚果的干燥过程。此外,它在经济上效率低下,因为它需要在能源载体上花费大量资金。但是,如果核桃的体积很大,没有专门的干燥设备是很难做到的。因此,有些企业利用各种干燥室对整个坚果进行强制干燥,以防止其变质。研究的目的是对核桃对流干燥机的结构和工艺方案进行论证,并对干燥工艺过程进行模拟。在研究结果的基础上,提出并完善了核桃对流干燥机的结构和工艺方案,该干燥机采用混合器形式,工作体为立式螺杆,暖风流量较低。利用Star CCM+软件包,对研制的对流干燥机的干燥工艺过程进行了模拟。对螺旋工作体作用下核桃仁在干燥室内的再分配(混合)过程以及对流干燥机干燥室内的气流速度和温度分布进行了可视化分析。由变异系数可知,在螺杆工作体开始转动后的392 s内,混合质量达到最佳(δ = 0.92±0.02)。确定了干燥机工作区域存在温度梯度:下部温度为58±2°С,上部温度为- 43±2°С。考虑到相当快的混合(392秒),这样的温差并不重要。为了更详细地证实所开发的对流核桃干燥机的结构和工艺参数,有必要进行全面的数值模拟。建议选择以下研究因素:锥形网格的角度,干燥室的体积,螺杆工作体的直径,旋转的步长和速度,进入气流的速度和温度。评价标准应是核桃层重分布的变异系数、核桃层的平均温度和核桃层装载体积内的最低空气流速。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
SIMULATION OF THE DRYING PROCESS OF WALNUTS IN A CONVECTION DRYER
Walnuts are valued in the world for the nutritional and medicinal properties of the fruits and the versatile character of their use. In particular, they are widely used in confectionery, oil and fat, flour milling, pharmaceutical, chemical, fodder, paint and other industries. To ensure the safety of the walnut crop, it is necessary to condition them. Moisture requirements for whole walnuts are not higher than 10%. Moisture content of whole nuts after harvesting can reach 35-45%. Therefore, it is necessary to carry out drying to bring them to condition. Drying of whole nuts in Ukraine is usually carried out under natural conditions in covered, ventilated rooms. This is due to the fact that it is physically difficult to significantly speed up the process of drying whole nuts with the help of special equipment. In addition, it is economically inefficient, as it requires significant expenditure on energy carriers. However, if the volume of walnuts is significant, it is difficult to do without special drying equipment. Therefore, some enterprises apply forced drying of whole nuts with the help of various drying chambers in order to prevent their spoilage. The purpose of the research is to justify the structural and technological scheme of a convective dryer for walnuts and carry out a simulation of the technological process of drying. Based on the results of the research, the structural and technological scheme of the convective dryer for walnuts, which is made in the form of a mixer with a vertical screw working body with a lower flow of warm air, has been developed and substantiated. Using the Star CCM+ software package, the technological process of drying was simulated in the developed convective dryer. A visualization of the process of redistribution (mixing) of walnut fruits in the drying chamber under the action of the screw working body and the distribution of air flow speed and temperature in the drying chamber of the convective dryer was obtained. According to the coefficient of variation, it was established that the quality of mixing is the best (δ = 0.92±0.02) and remains at this level after 392 s from the moment of the start of rotation of the screw working body. It was established that there is a temperature gradient in the working area of the dryer: the temperature in the lower part is 58±2 °С, in the upper part - 43±2 °С. Given the rather fast mixing (392 s), such a temperature difference is not critical. For a more detailed substantiation of the structural and technological parameters of the developed convective walnut dryer, it is necessary to carry out a full-fledged numerical simulation. It is proposed to choose the following research factors: the angle of the cone-shaped grid, the volume of the drying chamber, the diameter, the step and speed of rotation of the screw working body, the speed and temperature of the incoming air flow. The evaluation criteria should be the coefficient of variation of the redistribution of walnut layers, their average temperature, and the lowest air flow rate in the loaded volume of walnuts.
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