基于 CFD-DEM 传热传质模型的虎皮果混流干燥箱的设计与优化

Li Ding, Yufei Dou, Junying Li, Tan Yao, Aobo Ma, Yechao Yuan, Lele Wang, He Li
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摘要

为了解决虎掌果(Cyperus esculentus)干燥过程中由于干燥室气流和温度分布不均匀而导致颗粒含水率不一致的问题,根据负压微孔送风原理设计了一种开孔转角箱。利用计算流体动力学(CFD)和离散元法(DEM)模拟,结合相间传热传质的基本理论,建立了相间热量和水分耦合传递的数学模型。研究了干燥室角箱的不同开孔率、空间位置布置及其他相关变量对气场分布、温度场分布、虎皮果温度和含水率变化的影响。结果表明,随着开口率的增加,进风口下方的平均风速逐渐增大。当开口率为 0.33% 时,风场均匀性较好,干燥室风场的不均匀性得到改善。随着横向距离的增大,含水率分布的一致性先增大后减小,谷物排出时虎皮果的流速逐渐增大。随着纵向距离的增加,含水率的下降率逐渐减小。当风速达到 4 m/s 时,干燥室风场较为均匀,出口处的水蒸气扩散效率基本相同。因此,合适的角箱横向距离为 320 毫米,纵向距离为 420 毫米,这为虎皮坚果干燥设备的设计提供了依据。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Design and Optimization of a Mixed-Flow Drying Chamber for Tiger Nuts Based on CFD-DEM Heat and Mass Transfer Model
In order to solve the problem of inconsistent moisture content in particles during the drying process of tiger nuts (Cyperus esculentus) due to uneven air flow and temperature distribution in the drying chamber, an open-hole corner box was designed based on the principle of negative pressure micro-perforated air supply. Using computational fluid dynamics (CFD) and discrete element method (DEM) simulation, coupled with the basic theory of interphase heat and mass transfer, a mathematical model for interphase heat and moisture coupling transfer was established. The effects of different aperture rates of corner boxes in the drying chamber, spatial location arrangement, and other related variables on the airfield distribution, temperature field distribution, tiger nut temperature, and moisture content changes were investigated. The results show that the average air velocity below the air inlet gradually increases as the opening ratio increases. When the opening rate is 0.33%, the wind field uniformity is better, and the inhomogeneity of the drying chamber wind field is improved. As the lateral distance increases, the consistency of the moisture content distribution increases and then decreases, and the flow rate of the tiger nuts gradually increases when the grain is discharged. The rate of decrease in water content decreases gradually with the increase in longitudinal distance. When the wind speed reaches 4 m/s, the drying chamber wind field is more uniform, and the water vapor diffusion efficiency at the outlet is basically the same. Therefore, the appropriate corner box has a horizontal distance of 320 mm and a longitudinal distance of 420 mm, providing a basis for the design of tiger nut drying equipment.
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