基于 CFD-EDEM 耦合的新鲜茶叶颗粒运动轨迹模拟与分析

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL Journal of Food Process Engineering Pub Date : 2024-07-07 DOI:10.1111/jfpe.14692
Xu Zhang, Xinyu Zhu, Kai Yu, Jiaxin Wan, Chuanyang Chen
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摘要

为研究茶叶鲜叶的气吸分离机理,本文采用离散元与计算流体力学的耦合模拟方法,对负压气流吸附茶叶鲜叶的运动进行了数值模拟和实验研究。在气固耦合模型中,应用三维扫描技术建立了一芽两叶茶鲜叶的三维模型。通过 CFD 中的 Fluent 模块,建立了负压吸附气相的模拟过程,并进行了台架试验,优化了耦合模型的参数。最后,模拟值与试验值的最小误差为 2.85%,最大误差为 7.43%,说明建立的耦合模型具有一定的准确性,可以根据建立的耦合模型进行理论分析。研究发现,当吸附面的静压值分别为-120 Pa、-340 Pa和-500 Pa时,吸附面的初始距离为250-550 mm。研究发现,一芽一叶和一芽二叶的鲜茶叶在吸附前都会落到管道上,然后移动到吸附面上。在吸附面静压值相同的情况下,茶叶颗粒距离吸附面的初始下落距离(250-550 毫米)与转折点到吸附面的距离呈线性函数关系。当茶叶颗粒与吸附面的初始下落距离相同时,当茶叶颗粒与吸附面的初始位置为 250-350 mm 时,转折点与吸附面的距离呈指数函数关系;当茶叶颗粒与吸附面的初始位置为 400-550 mm 时,转折点与吸附面的距离呈线性函数关系。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Simulation and analysis of movement trajectories of fresh tea leaf particles based on CFD-EDEM coupling

To study the air-suction separation mechanism of fresh tea leaves, this article adopts the coupling simulation method of discrete elements and computational fluid dynamics to conduct numerical simulation and experimental research on the movement of fresh tea leaves adsorbed by negative pressure air flow. In the gas–solid coupling model, three-dimensional scanning technology is applied to establish a three-dimensional model of fresh tea leaves with one bud and two leaves. Through the Fluent module in CFD, the negative pressure adsorption gas phase of the simulation process was established, bench tests were established, and parameters of the coupling model were optimized. Finally, the minimum error between the simulated value and the test value was 2.85% and the maximum error was 7.43%, indicating that the coupling model established had certain accuracy and could be theoretically analyzed according to the coupling model established. It is found that when the static pressure values of the adsorption surface are −120 Pa, −340 Pa, and −500 Pa respectively, the initial distance from the adsorption surface is 250–550 mm. It is found that fresh tea leaves with one bud and two leaves all fall to the pipe before adsorption, and then move to the adsorption surface. Under the same static pressure value of the adsorption surface, the initial falling distance of tea particles from the adsorption surface (250–550 mm) has a linear function relationship with the distance between the turning point and the adsorption surface. When the initial distance between falling tea particles and the adsorption surface is the same, the distance between the turning point and the adsorption surface is an exponential function when the initial position is 250–350 mm from the adsorption surface, and the distance between the turning point and the adsorption surface is a linear function when the initial position is 400–550 mm from the adsorption surface.

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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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