基于疯狂和自适应萨尔普群算法的 3D 打印食品在不同挤出机中的流动--深度极端学习机改进的格子波尔兹曼法

IF 5.3 2区 农林科学 Q1 ENGINEERING, CHEMICAL
Weiwei Wu, Minheng Gu, Xin Liu, Zhongyi Shan, Shuang Ding, Yanjun Zhang, Wenhan Yang
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引用次数: 0

摘要

挤压对于实现三维打印乳化非常重要。活塞挤压机和螺杆挤压机是实现挤压的常见结构。以巧克力乳液为例,基于流体动力学分析对两种挤出机进行了数值研究和比较。为了进行仿真,提出了疯狂自适应萨尔普群算法-深度极端学习机(CASSA-DELM)来预测巧克力乳液的粘度,用来替代传统的拟合模型。建立的模型可避免整个剪切速率范围内的不一致性。然后,引入改进的晶格玻尔兹曼法(I-LBM)来处理乳液的非牛顿行为。在模拟过程中,CASSA-DELM 模型根据获得的剪切速率为 I-LBM 的每次迭代提供粘度。由于壁上可能会产生附着物,因此对无附着物和有附着物的情况进行了探讨,并得出了必要的结果。对于多组分食品流体,建议使用螺杆挤出机,因为 X-Y 截面上的漩涡有助于进一步混合含有不同材料的乳液,如所研究的巧克力乳液。间接实验验证了上述结论。目前的工作有助于改进材料挤压技术的挤压理论。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
3D printing food flow in different extruders based on crazy and adaptive salp swarm algorithm-deep extreme learning machine improved-lattice Boltzmann method

Extrusion is significant in achieving 3D printing emulsion. The piston and screw extruders are the common structures to achieve the extrusion. The chocolate emulsion is taken for example, two extruders are numerically investigated and compared based on the fluid dynamic analysis. To conduct the simulations, the crazy and adaptive salp swarm algorithm-deep extreme learning machine (CASSA-DELM) is proposed to predict the viscosity of the chocolate emulsion, which is used to replace the traditional fitted model. The built model can avoid non-consistency in the whole shearing rate range. Then, an improved lattice Boltzmann method (I-LBM) is introduced to process the non-Newtonian behavior of the emulsion. In the simulation, the CASSA-DELM model provides the viscosities for each iteration in I-LBM based on the obtained shearing rates. Because the attachment(s) may be generated on the walls, the no-attachment and with-attachment(s) cases are explored, and the necessary results are obtained, which indicate that the piston extruder is more suitable for extruding the single component of food fluid. The screw extruder is recommended for the multiple components of food fluid because the vortex in the X-Y cross-section contributes to further mixing action for the emulsion containing different materials, such as the investigated chocolate emulsion. The indirect experiments are conducted to validate the above conclusions. The current work can contribute to improving the extruding theory of material extrusion technologies.

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来源期刊
Journal of Food Engineering
Journal of Food Engineering 工程技术-工程:化工
CiteScore
11.80
自引率
5.50%
发文量
275
审稿时长
24 days
期刊介绍: The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.
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