基于离散-连续介质的散粮堆通风干燥及传热传质三维模型研究

IF 1.6 4区 农林科学
Pengxiao Chen, Ye Liu, Mengke Fan, Wenxue Zhu, Mengmeng Jiang, Jianzhang Wu, Xiaowan Wang, Ruobing Lv
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引用次数: 0

摘要

为确保粮食储藏安全,探索粮堆干燥过程中水分和热量传递机理,本文以小麦为研究对象,利用导热分析仪测量了小麦的导热系数和比热容,得到了小麦热常数与含水量之间的线性关系。利用 COMSOL 软件建立了基于离散连续介质的散粮堆通风干燥及传热传质三维模型,模拟了粮堆干燥过程中的温度和湿度变化。该模型通过薄层干燥实验进行了验证。结果表明,湿传热模型得到的温度和含水量模拟值与实验值吻合良好,最大误差分别为 2.14 % 和 5.68 %。在干燥过程中,与粮堆顶部相比,粮堆底部小麦的粮温迅速升高,中心小麦的粮温高于边缘小麦的粮温。干燥结束时,含水量从高到低依次为顶部边缘 > 顶部中心 > 底部边缘 > 底部中心。因此,该模型可用于进一步研究粮堆温度梯度和水分梯度的变化。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Study on three-dimensional model of ventilation drying and heat and mass transfer of bulk grain pile based on discrete-continuous media
In order to ensure the safety of grain storage and explore the mechanisms of water and heat transfer during the drying process of grain piles, this paper takes wheat as the research object, uses a thermal conductivity analyzer to measure the thermal conductivity and specific heat capacity of wheat, and obtains a linear relationship between the heat constant and water content of wheat. COMSOL software was used to establish a three-dimensional model of ventilation drying and heat and mass transfer of bulk grain piles based on discrete continuum media, which simulated the temperature and humidity changes during the drying process of the grain pile. The model was verified by a thin layer drying experiment. The results show that the simulated values of temperature and water content obtained by the wet heat transfer model are in good agreement with the experimental values, and the maximum errors are 2.14 % and 5.68 % respectively. During the drying process, the grain temperature of wheat at the bottom of the grain pile increased rapidly, compared with that at the top of the grain pile, and the temperature of the wheat at the center was higher than that at the edge. At the end of drying, the moisture content from highest to lowest was top edge > top center > bottom edge > bottom center. Therefore, the model can be used to further study the changes of grain pile temperature gradient and water gradient.
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来源期刊
International Journal of Food Engineering
International Journal of Food Engineering 农林科学-食品科技
CiteScore
3.20
自引率
0.00%
发文量
52
审稿时长
3.8 months
期刊介绍: International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.
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