集约化烤房烤烟热流特性数值分析

IF 5.4 3区工程技术 Q2 ENERGY & FUELS

Thermal Science and Engineering Progress Pub Date : 2025-09-16 DOI:10.1016/j.tsep.2025.104096

Pingwei Qin , Yonghong Wu , Chao Yang , Yongbo Li , Yuxin Chen , Zhiyong Wang , Yunfei Yan , Shihong Wei , Mingjiang Xu , Chenghua Zhang

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引用次数: 0

摘要

改善集约化烤房热流分布是提高烟叶烘烤质量的关键。本研究研究了烟叶在黄变期、固定期和变韧期的热流特性。结果表明，上层存在明显的流动死区，导致水汽积聚。对于长度为600 mm的叶片，固定期最高温度范围（TR）可达20.6 K。增加叶片长度可以延长气流停留时间，从而改善热流均匀性。当叶片长度从600 mm增加到700 mm时，3个龄期的TR分别降低了3.69 K、11.3 K和3.32 K，其中固定期的TR改善最为显著。层间温度标准差也分别下降了3.48 K、0.40 K和0.16 K。此外，优化入口速度显著提高了热流均匀性。将进口速度从4m /s提高到6m /s，温度均匀性得到改善，但风扇功率从151.29 W提高到515.29 W。平衡均匀热流、能量效率和气流标准，4.5 m/s的入口速度是最优的。这些结果为在集约化烟房中选择适宜的叶长和风机规格以提高烘烤效率和产品质量提供了实用指导。

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Numerical analysis on heat flow characteristics of tobacco curing process in intensive curing barns

Improving heat flow distribution in intensive curing barns is essential for enhancing tobacco leaf curing quality. This study investigated heat flow characteristics in stacked tobacco leaves during yellowing, fixative, and sinew periods. Results revealed a significant flow dead zone in the upper layers, causing vapor accumulation. For leaves of 600 mm length, the maximum temperature range (TR) reached 20.6 K during the fixative period. Increasing leaf length improved heat flow uniformity by extending airflow residence time. When leaf length increased from 600 mm to 700 mm, TR decreased by 3.69 K, 11.3 K, and 3.32 K across the three curing periods, with the most notable improvement in the fixative period. Temperature standard deviation across layers also declined by 3.48 K, 0.40 K, and 0.16 K, respectively. Additionally, optimizing inlet velocity significantly enhanced heat flow uniformity. Increasing inlet velocity from 4 m/s to 6 m/s improved temperature uniformity but raised fan power from 151.29 W to 515.29 W. Balancing uniform heat flow, energy efficiency, and airflow standards, an inlet velocity of 4.5 m/s was optimal. These results offer practical guidelines for selecting appropriate leaf lengths and fan specifications to improve curing efficiency and product quality in intensive tobacco barns.

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来源期刊

Thermal Science and Engineering Progress Chemical Engineering-Fluid Flow and Transfer Processes

CiteScore

7.20

自引率

10.40%

发文量

327

审稿时长

41 days

期刊介绍： Thermal Science and Engineering Progress (TSEP) publishes original, high-quality research articles that span activities ranging from fundamental scientific research and discussion of the more controversial thermodynamic theories, to developments in thermal engineering that are in many instances examples of the way scientists and engineers are addressing the challenges facing a growing population – smart cities and global warming – maximising thermodynamic efficiencies and minimising all heat losses. It is intended that these will be of current relevance and interest to industry, academia and other practitioners. It is evident that many specialised journals in thermal and, to some extent, in fluid disciplines tend to focus on topics that can be classified as fundamental in nature, or are ‘applied’ and near-market. Thermal Science and Engineering Progress will bridge the gap between these two areas, allowing authors to make an easy choice, should they or a journal editor feel that their papers are ‘out of scope’ when considering other journals. The range of topics covered by Thermal Science and Engineering Progress addresses the rapid rate of development being made in thermal transfer processes as they affect traditional fields, and important growth in the topical research areas of aerospace, thermal biological and medical systems, electronics and nano-technologies, renewable energy systems, food production (including agriculture), and the need to minimise man-made thermal impacts on climate change. Review articles on appropriate topics for TSEP are encouraged, although until TSEP is fully established, these will be limited in number. Before submitting such articles, please contact one of the Editors, or a member of the Editorial Advisory Board with an outline of your proposal and your expertise in the area of your review.