混合过程中各组分相互作用的动力学

I. Stadnyk, Volodymyr Piddubnyy, Andrii Chagaida, V. Fedoriv
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摘要

机械作用对组份混合物的混合和搅拌的影响,决定了介质的弹性和弹性性能,与气体在液体中的分散有关,因此有助于形成面筋框架的三维海绵状网状连续结构。这就是为什么,研究的目的是建立介质的持气能力和成分水化所消耗的能量之间的关系。研究解决了液相高度随混合强度、气液介质满体积形成的瞬态过程时间、分散气相输出的瞬态过程时间等参数变化而变化的介质含气量的确定问题。气相形成前和混合(曝气)方式的水平差异决定了气容的值。在这方面,我们得出的结论是,由于流动系统中工作机构的行动方式发生了变化,现有制度完全不稳定是权宜之计。同时,还有一个特性需要提一下。在混合后以新状态存在并继续存在的部分气相进入过渡过程的状态。因此,在符合悬浮状态下组分加药的移位模式和工作体的机械影响的情况下,会发生最有效的混合。考虑到搅拌过程中存在的问题和条件,确定了混合器的设计要求,并确定了元件的进料时间至少为45秒。在此期间,水合作用发生,能量消耗减少。在圆盘状工作体的旋转作用和重力的作用下,投药组分在悬浮状态下相互作用时形成表面轮廓的脉冲流,这种方法为在热力学平衡条件下与气相和液体的溶解部分相应的解吸键加强传递质量和生化过程创造了条件。这揭示了一种新的混合方法,并允许在结构计算中进一步使用圆柱形工作室。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Dynamics of interaction of components during mixing
The effect of mechanical action on the mixing and whipping of the mixture of components contributes to the formation of a three-dimensional spongy-reticulate continuous structure of the gluten frame, because it determines the elastic and elastic properties of the medium and is relevant in dispersing gas in a liquid. That is why, the objective of the research was to establish the relationship between the gas-holding capacity of the medium and the energy spent on the hydration of the components. The research solved the problem of determining the gas-holding capacity of the medium with variable parameters of the height of the liquid phase depending on the intensity of mixing, time of the transient processes of formation of the full volume of the gas-liquid medium, time of the transient process of the output of the dispersed gas phase. The difference in levels before the formation of the gas phase and in the mode of mixing (aeration) determines the value of the gas-holding capacity. In this regard, we came to the conclusion about the expediency of the complete destabilization of the established regimes due to the change in the modes of action of the working body in the flow system. At the same time, one more feature should be mentioned. Part of the gas phase that existed and continues to exist in a new regime after mixing enters the regime of the transition process. Therefore, the most effective mixing occurs in case of compliance with the shifted mode of dosing of components in a suspended state and the mechanical influence of the working body. Considering the problems and conditions for mixing the scam, the requirements for the design of the mixer are determined, and also it is established that feeding of components should last at least 45 seconds. During this period, hydration occurs and energy consumption is reduced. This approach of the formation of pulsed flows of surface contours during the interaction in a suspended state of the dosing components, under the rotating action of the disc-shaped working body and the forces of gravity, creates the conditions for intensification of transferring the mass and biochemical processes under conditions of thermodynamic equilibrium with the corresponding desorption bonds of the dissolved part of the gaseous phase and liquid, which reveals a new method of mixing and allows further use of cylindrical working chambers in structural calculations.
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