摘要
为提高低温慢煮锅内温度均匀性,采用计算流体力学方法对传统布置的煮锅模型进行数值仿真,对煮锅进水口结构和位置进行优化设计,并模拟改变食物表面热通量对流场及温度场的影响。结果表明:优化后煮锅内速度不均匀系数由1.251降至0.866,温度不均匀系数由0.097 9降至0.009,分别降低30.78%和90.8%;改变热通量后,速度不均匀系数始终低于0.9,温度不均匀系数始终低于0.009,有效地提高煮锅内的温度均匀性。研究为低温慢煮设备的设计提供技术依据。
The computational fluid dynamics method was used to carry out numerical simulation of the traditional pot model,and optimize the design of the structure and location of the water inlet of the pot to improve the temperature uniformity in the slow cook pot. And the influence of changing the heat flux on the food surface on the flow field and temperature field was analyzed.The results show that after optimization,the velocity and temperature non-uniformity coefficients in the pot were reduced from 1.251 to 0.866,and from 0.0979 to 0.009,respectively,by 30.78% and 90.8%;After changing the heat flux,the velocity non-uniformity coefficient is always less than 0.9,and the temperature non-uniformity coefficient is always less than 0.009,which effectively improves the temperature uniformity in the pot.The research provides technical basis for the design of slow-cook equipment.
作者
潘江丽
高经诚
刘冠男
王立群
白文涛
冯诗愚
PAN Jiangli;GAO Jingcheng;LIU Guannan;WANG Liqun;BAI Wentao;FENG Shiyu(Nanjing University of Aeronautics and Astronautics,Nanjing 210016,China)
出处
《包装与食品机械》
CAS
北大核心
2022年第6期77-82,共6页
Packaging and Food Machinery
关键词
低温慢煮
CFD
流场
温度场
不均匀系数
slow-cook
CFD
flow field
temperature field
nonuniformity coefficient
