农业工程学报
農業工程學報
농업공정학보
2014年
20期
325-333
,共9页
干燥%数值方法%耦合%传热传质%应力-应变%数值模拟
榦燥%數值方法%耦閤%傳熱傳質%應力-應變%數值模擬
간조%수치방법%우합%전열전질%응력-응변%수치모의
drying%numerical methods%couplings%heat and mass transfer%stress-strain%mathematical modeling
为了研究生物多孔介质在热风干燥过程中的热质传递机理以及其内部应力应变分布规律,根据生物多孔介质中温度、水分及应力之间复杂的耦合关系,基于菲克扩散定律、傅立叶导热定律和热弹性力学理论,建立了对流干燥条件下,含湿多孔介质内部传热传质过程热-湿-力双向耦合的数学模型。采用有限差分法编制相应的计算程序,对其进行数值计算,数值结果与马铃薯和胡萝卜对流干燥试验结果之间的相对误差均小于5%;进一步分析了干燥特性曲线,以及温度、干基含水率和应力应变的时空分布;最后分析了风温、风速等干燥条件以及多孔介质厚度对干燥过程的影响,结果表明:在一定试验条件下,风温越高,风速越大,切片厚度越薄,干燥时间越短。研究为改善生物多孔介质热质传递现象物理机理的理解提供参考。
為瞭研究生物多孔介質在熱風榦燥過程中的熱質傳遞機理以及其內部應力應變分佈規律,根據生物多孔介質中溫度、水分及應力之間複雜的耦閤關繫,基于菲剋擴散定律、傅立葉導熱定律和熱彈性力學理論,建立瞭對流榦燥條件下,含濕多孔介質內部傳熱傳質過程熱-濕-力雙嚮耦閤的數學模型。採用有限差分法編製相應的計算程序,對其進行數值計算,數值結果與馬鈴藷和鬍蘿蔔對流榦燥試驗結果之間的相對誤差均小于5%;進一步分析瞭榦燥特性麯線,以及溫度、榦基含水率和應力應變的時空分佈;最後分析瞭風溫、風速等榦燥條件以及多孔介質厚度對榦燥過程的影響,結果錶明:在一定試驗條件下,風溫越高,風速越大,切片厚度越薄,榦燥時間越短。研究為改善生物多孔介質熱質傳遞現象物理機理的理解提供參攷。
위료연구생물다공개질재열풍간조과정중적열질전체궤리이급기내부응력응변분포규률,근거생물다공개질중온도、수분급응력지간복잡적우합관계,기우비극확산정률、부립협도열정률화열탄성역학이론,건립료대류간조조건하,함습다공개질내부전열전질과정열-습-력쌍향우합적수학모형。채용유한차분법편제상응적계산정서,대기진행수치계산,수치결과여마령서화호라복대류간조시험결과지간적상대오차균소우5%;진일보분석료간조특성곡선,이급온도、간기함수솔화응력응변적시공분포;최후분석료풍온、풍속등간조조건이급다공개질후도대간조과정적영향,결과표명:재일정시험조건하,풍온월고,풍속월대,절편후도월박,간조시간월단。연구위개선생물다공개질열질전체현상물리궤리적리해제공삼고。
Drying is a very important unit operation in many industries such as food, pharmaceuticals, chemicals and ceramics. In most cases, wet materials are dried by forced convection using hot air flow. Heat and mass transfer processes during drying have been studied by both experimental and numerical simulation methods. For the purpose of studying the mechanism of heat and mass transfer and stress-strain distribution during the hot air drying of biological porous medium, two-way coupled thermo-hydro-mechanical mathematical model has been developed to simulate the hot air convective drying process of biological porous media on basis of Fickian diffusion theory, Fourier’s law of heat conduction and thermoelasticity mechanics. The following assumptions were made in order to find a solution to the hot air drying model: the biological porous medium was homogeneous and isotropic; the deformation during drying was elastic. The transient model, composed of a system of partial differential equations, was solved by finite difference methods. The computational procedure was programmed using C language. Some physical and mechanical properties of carrot changing with dry basis moisture content and temperature were considered. The numerical results were compared with available experimental data obtained during the drying of potatoes and carrots. The relative errors between numerical results and experimental data were both less than 5%, which showed the numerical results obtained using the mathematical model were in good agreement with the experimental data. Numerical simulations of the drying curve variations and the spatio-temporal distributions of moisture, temperature and drying stresses and strains of carrot were also evaluated. The temperature and moisture content showed a gradient inside carrot slice during drying. As the drying process proceeded, the temperature inside the carrot slice initially increased to reach the wet bulb temperature of the environment and eventually leveled off. The dry basis moisture content inside the carrot slice decreased, with the fastest decreased at the heat and mass transfer interface, eventually reached the equilibrium moisture content of the potato and leveling off. Both the moisture content gradient and the temperature gradient decreased gradually in the thickness direction. The normal stress was negative in all parts of the carrot slice, and the larger the closer to the evaporation interface. The shear stress was positive in all parts of the carrot slice, and the maximum shear stress occurred in the middle of the carrot slice. As in the case of the normal stress, the values of the normal strain were negative. The change trend of normal strain with time was consistent with that of moisture content. These results indicated that the observed physical deformations were caused by the dehydration of carrot slice during drying. The influence of drying conditions, such as air temperature, air velocity and the thickness of porous media on drying process was analyzed. Analysis showed that under certain drying conditions, the higher air temperature, the greater air velocity and the thinner slice thickness, the shorter drying time. This work should help in developing an understanding of the relationship between mass and heat transfer, shrinkage, stress, strains and physical degradation.