| Autor: |
YANG Xiaoyan, QIAN Dan, LOU Xiaohua, LI Linjian, XU Tong, LIU Dongrui |
| Zdroj: |
Packaging & Food Machinery; 2024, Vol. 42 Issue 1, p95-100, 6p |
| Abstrakt: |
In order to explore the fluidization characteristics of soybean particles under different wind speeds and improve quick freezing efficiency, the motion equations of solid particles was given based on the Euler-Lagrange method, and the gas-solid coupling simulation of soybean particles at different wind speeds was carried out using Fluent and Rocky particle simulation software. The simulation results show that the initial fluidization velocity of soybean at an initial stacking height of 100 mm is about 2.0 m/s. During the fluidization process, bubbles rapidly form, expand, and then rupture in the edge and center areas of the bed, accompanied by a small amount of particle ejection; Both the pressure drop and bed height exhibit periodic fluctuations. After entering the fluidized state, the bed height is positively correlated with the inlet wind speed. The optimal fluidization wind speed is 2.6 m/s. This study provides a theoretical basis for food fluidization. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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