CFD-DEM Simulation Study on Heat and Mass Transfer of Wheat Particles in Gas–Solid Fluidized Bed

IF 2.9 3区 农林科学 Q3 ENGINEERING, CHEMICAL Journal of Food Process Engineering Pub Date : 2025-01-09 DOI:10.1111/jfpe.70036
Kaimin Yang, Xin Li, Yuancheng Wang, Xinming Du
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Abstract

Understanding the physical phenomena during fluidized bed drying is crucial. In this study, the dispersion and drying behavior of wheat particles under different fitting models were studied based on Computational Fluid Dynamics–Discrete Element Method. The impact of air parameters on heat and moisture transfer was revealed. The results indicate that the particle dispersion coefficient ranges from 10−3 to 10−1 m2 s−1. The drying non-uniformity in the fluidized bed increases with time, while the heating rate gradually decreases. The accumulation of particles in the bottom region is identified as the primary cause of drying non-uniformity. For the 5S and 7S models, the standard deviation of particle moisture distribution and bed heating rate during drying differs by ~1%. Air temperature emerges as the key factor affecting drying rate, and variations in air velocity can mitigate the non-uniformity of drying in the fluidized bed. These findings contribute to optimizing fluidized bed drying systems.

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气固流化床内小麦颗粒传热传质的CFD-DEM模拟研究
了解流化床干燥过程中的物理现象是至关重要的。基于计算流体力学-离散元法,对不同拟合模型下小麦颗粒的分散和干燥行为进行了研究。揭示了空气参数对热湿传递的影响。结果表明,粒子色散系数在10−3 ~ 10−1 m2 s−1之间。流化床内干燥不均匀性随时间的延长而增大,升温速率逐渐降低。颗粒在底部区域的堆积被认为是干燥不均匀的主要原因。对于5S和7S型号,干燥过程中颗粒水分分布和床层升温速率的标准差相差约1%。空气温度是影响流化床干燥速率的关键因素,空气流速的变化可以缓解流化床干燥的不均匀性。这些发现有助于优化流化床干燥系统。
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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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