管式反应器中的混沌混合耦合电磁加热

IF 5.3 2区 农林科学 Q1 ENGINEERING, CHEMICAL Journal of Food Engineering Pub Date : 2024-10-15 DOI:10.1016/j.jfoodeng.2024.112348
Guangyuan Jin , Qingyu Zheng , Zhengshan Zhu , Chunfang Song , Zhenfeng Li , Feihu Song , Jing Li , Boru Chen
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引用次数: 0

摘要

为了满足增强生化反应的需要,克服被动和主动混合器制造的缺点,反应器设计必须利用耦合混合概念,通过显著改变物理性质来解决传热和传质不足的问题。本研究介绍了一种基于混沌流动动力学的管式微波反应器,试图结合主动和被动混合的概念,通过电磁场和几何扰动刺激涡流和二次流的发展,从而增强传热和传质。实验和模拟分析验证了预测模型的正确性,揭示了流体流动、混合、电磁和热特性及其协同作用机制,显示了在低雷诺数条件下提高传质传热性能的潜力,为化学反应器设计和生物分析提供了新思路。
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Chaotic mixing coupled electromagnetic heating in a tubular reactor
To address the need for enhanced biochemical reactions and overcome the shortcomings associated with passive and active mixer fabrication, reactor designs must utilize the coupled mixing concept to address the lack of insufficient heat and mass transfer through notable alterations of the physical properties. This study introduces a tubular microwave reactor based on chaotic flow dynamics, attempting to combine the concept of active and passive mixing to stimulate the development of eddy and secondary flows through electromagnetic fields and geometric disturbance enhance heat and mass transfer. Experiments and simulation analysis validate the validity of the prediction model, and reveal the fluid flow, mixing, electromagnetic and thermal characteristics and their synergistic mechanism, and shows the potential to enhance the mass and heat transfer performance at low Reynolds number, which provides a new idea for the design of chemical reactors and biological analysis.
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来源期刊
Journal of Food Engineering
Journal of Food Engineering 工程技术-工程:化工
CiteScore
11.80
自引率
5.50%
发文量
275
审稿时长
24 days
期刊介绍: The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.
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