用改进的显式差分法解拟均相二维模型的基础设计方程

本文采用改进的显示差分法求解拟均相二维模型的基础方程式。在求靠近管壁处温度时不用h_w和T_w。该种方法所用参数少,计算过程简单。文程对“模型方程”进行了论述;时“改进显示差分方程的建立”进行了演算。     

药品真空冷冻干燥过程监控技术研究进展

对药品冻干过程进行优化的关键是在保证药品质量不受损害的情况下尽量缩短干燥时间。因此,对冻干过程进行准确的监控是十分重要的,既要保证药品的温度保持在合理的范围内,对干燥结束时间进行准确地判断,同时又要对冻干过程压力和温度进行良好的控制以达到冻干过程的最优化。本文对近年来药品真空冷冻干燥过程监控技术的研究进展进行了综述,主要有基于动态参数估计法(DPE)的监控系统、基于卡尔曼滤波法的监测系统、露点法判断一次干燥结束点、模型预测控制法(MPC)。提出药品真空冷冻干燥监控技术的研究应着重于以下几点:考虑辐射、对流和导热3种传热方式在冻干传热过程中所占的比重,建立二维、三维冻干模型以更加精确地监测药品冻干过程的参数,在此基础上研究对加热隔板温度和冻干室压力的实时最优控制策略,以对药品冻干过程进行及时、有效地控制。     

用Galerkin方法模拟黏性可压缩流体的充模过程

建立了黏性可压缩流体的控制方程，给出了适合注射成型特点的边界条件及黏度模型，导出了求解压力场的控制方程。用Galerkin方法建立了有限元求解的变分方程和代数方程，给出了迭代求解步骤；采用隐式格式及“上风”法离散能量方程、求解温度场，开发了模拟程序。     

邻二甲苯氧化反应器的优化分析

<正> 苯酐是重要的化工原料。在以石油化工中间产物邻二甲苯为原料的苯酐生产装置中,采用固定床反应器。本文通过对该反应器的模拟分析,设法提高苯酐的收率,或者在收率基本不变的情况下,提高反应器的生产能力,这对于苯酐这样大吨位的产品,其经济价值是十分可观的。国内外学者对固定床反应器的模型高度重视,特别是二维拟均相模型。Liu使用五点显式差分格式求解了二维拟均相模型。Froment和Finlayson分别使用CrankNicolson隐式格式和正交配置法进行求解。Mihail和Iordache比较了这些数值计算方     

真空冷冻干燥过程的模拟研究

在升华干燥阶段应用传热传质理论对 URIF模型进行了改进与完善 ,在解吸干燥阶段假设结合水的脱除随物料温升的变化率为常数 ,建立冷冻干燥模型 ,通过解析求解 ,得出了冷冻干燥过程时间的解析表达式 ,在工程应用中预测冻干时间十分方便。还分析了干燥室压力、物料厚度对冷冻干燥时间的影响。     

瓶装物料的冻干规律研究

以脱脂牛奶为物料,进行了瓶装物料的冷冻干燥试验,探索了加热温度,辐射温度与冻干室压强对冻干过程的影响规律,分析了所得冻干曲线的特征,并对冻干机理和物料温度的监测井行阐述,得到在加热温度与辐射温度相同时恒温恒压操作的最佳参数,并提出了一些强经冻干过程的措施。本研究对实验冻干生产有一定的指导作用,也为瓶装物料的二维理论模型研究提供了基础。     

结合水对冷冻干燥过程影响的研究

本文通过分析三种结合水去除机理下的数学模拟结果，并辅以一定的实验验证进行了结合水对冷冻干燥过程影响的研究。以脱脂牛奶的瓶装冻干为对象，对残余水含量、物料温度、干燥时间、湿含量分布等参数，进行了比较和分析。结果表明，结合水对冷冻干燥过程有重大影响；结合水在升华阶段的解吸过程不能忽略，这一冻干机理对冻干时间与物料干燥层的湿含量分布的预测，以及对冷冻干燥过程的现象描述与规律阐述都极为重要。     

活性炭/水浆料中CO2吸收过程的增强

针对分散相微粒增强难溶气体的吸收过程，提出了一个一维非稳态非均相传质的二区模型，并进行了理论求解。根据表面更新理论，得到了增强因子的数学表达式。利用恒温反应釜，对活性炭/水浆料中发生的CO2吸收过程进行了实验研究，测定了不同颗粒浓度及转速下的增强因子。实验结果与模型预测值吻合良好，表明本文模型具有很高的预测精度。     

填料塔气体分布器二相流场计算流体力学数值模拟

填料塔内气体分布器对进料气流的分布作用和填料塔的分离效率,特别是对低压降、高效填料有重大影响。文中运用计算流体力学(简称CFD),采用欧拉-拉格朗日二相流模型建立了填料塔内双切向气体分布器内三维瞬态气液二相流模型,气体的湍流运动采用k-ε湍流模型计算。模型中考虑了二相之间的作用力,包括液滴所受的曳力和虚拟质量力。求解时时间项采用隐式格式,时间步长取1×10-4s,对流项采用二阶迎风格式,压力-速度耦合方程的求解采用了S imp lec方法。在不同操作条件下,模型计算得到的压降、夹带、气体分布不均匀度和文献报道的实验值吻合较好。从而可以看出,CFD模型可以较为准确地描述双切向环流式气体分布器内瞬时气液二相流场。     

稳态反应精馏过程的数学模型及算法研究进展

反应精馏将反应和分离操作耦合在相同塔中，近年来发展迅速，本文对稳态反应精馏过程模拟的平衡级模型、非平衡级模型和非平衡池模型及其求解算法进行了分析综述，为反应精馏过程的数学建模、模拟分析及优化设计提供了方法。     

食品冷冻干燥过程的模型及影响因素

在合理简化的基础上,得到了只需较少参数的冷冻干燥过程一维数学模型。通过对胡萝卜和土豆食品的冷冻干燥实验,研究了加热方式、加热搁板温度和干燥室真空度对干燥时间的影响,模型的数值解与实验值吻合良好。     

Effect of Dielectric Material on Microwave Freeze Drying of Skim Milk

Abstract:

A simultaneous heat and mass transfer model of the dielectric material–assisted microwave freeze drying was derived in this study considering the vapor sublimation-desublimation in the frozen region. The mathematical model was solved numerically by using the finite-difference technique with two moving boundaries. Silicon carbide (SiC) was selected as the dielectric material, and the skim milk was used as the representative solid material in the aqueous solution to be freeze-dried. The results show that the dielectric material can significantly enhance the microwave freeze drying process. The drying time is greatly reduced compared to cases without the aid of the dielectric material. Profiles of the temperature, ice saturation, vapor concentration, and pressure during freeze drying were presented. Mechanisms of the heat and mass transfer inside the material sphere were analyzed. For an initially unsaturated frozen sample of 16 mm in diameter with a 4-mm-diameter dielectric material core, the drying time is 288.2 min, much shorter than 380.1 min of ordinary microwave freeze drying and 455.0 min of conventional vacuum freeze drying, respectively, under typical operating conditions.     

Studies on the Microwave Freeze Drying Technique and Sterilization Characteristics of Cabbage

The vacuum freeze-drying (FD) technique used in the food industry can yield a high-quality product, but it is very expensive and requires a long processing time. Besides, the quantity of microorganisms in FD products can often exceed the required standard. As a result, it will be important to develop a new freeze-drying technique. In this article, cabbage was used as a model material, and the microwave field was used as a heat source to supply sublimation heat so that the drying time was shortened greatly. The effect of the microwave sterilization during the drying process was evaluated. Effects of the pressure, thickness of material being dried, and the input microwave power on such indices as drying time and the microorganism number were studied. Compared with the method of ordinary freeze drying, microwave freeze drying (MFD) can greatly reduce the drying time and has a notable sterilization effect.     

Optimal Control of the Primary Drying Stage of Freeze Drying of Solutions in Vials Using Variational Calculus

The problem of operating freeze drying of pharmaceutical products in vials placed in trays of a freeze dryer to remove free water (in frozen state) at a minimum time was formulated as an optimal control problem. Two different types of freeze dryer designs were considered. In type I freeze dryer design, upper and lower plate temperatures were controlled together, while in type II freeze dryer design, upper and lower plate temperatures were controlled independently. The heat input to the material being dried and the drying chamber pressure were considered as control variables. Constraints were placed on the system state variables by the melting and scorch temperatures during primary drying stage. Necessary conditions of optimality for the primary drying stage of freeze drying process in vials are derived and presented. Furthermore, an approach for constructing the optimal control policies that would minimize the drying time for the primary drying stage was given. In order to analyze optimal control policy for the primary drying stage of the freeze-drying process in vials, a rigorous multi-dimensional unsteady state mathematical model was used. The theoretical approach presented in this work was applied in the freeze drying of skim milk. Significant reductions in the drying times of primary drying stage of freeze drying process in vials were obtained, as compared to the drying times obtained from conventional operational policies.     

Studies on the Microwave Freeze Drying Technique and Sterilization Characteristics of Cabbage

The vacuum freeze-drying (FD) technique used in the food industry can yield a high-quality product, but it is very expensive and requires a long processing time. Besides, the quantity of microorganisms in FD products can often exceed the required standard. As a result, it will be important to develop a new freeze-drying technique. In this article, cabbage was used as a model material, and the microwave field was used as a heat source to supply sublimation heat so that the drying time was shortened greatly. The effect of the microwave sterilization during the drying process was evaluated. Effects of the pressure, thickness of material being dried, and the input microwave power on such indices as drying time and the microorganism number were studied. Compared with the method of ordinary freeze drying, microwave freeze drying (MFD) can greatly reduce the drying time and has a notable sterilization effect.     

冷冻干燥过程的数学模型

本文以物料衡算和热量衡算为基础，作适当的简化，导出了所需参数较少，但能准确地预测冷冻干燥全过程时间的数学模型，通过对胡萝卜和土豆的实验研究，检验了模型的适用性和准确性。     

Optimal Control of the Primary Drying Stage of Freeze Drying of Solutions in Vials Using Variational Calculus

Abstract

The problem of operating freeze drying of pharmaceutical products in vials placed in trays of a freeze dryer to remove free water (in frozen state) at a minimum time was formulated as an optimal control problem. Two different types of freeze dryer designs were considered. In type I freeze dryer design, upper and lower plate temperatures were controlled together, while in type II freeze dryer design, upper and lower plate temperatures were controlled independently. The heat input to the material being dried and the drying chamber pressure were considered as control variables. Constraints were placed on the system state variables by the melting and scorch temperatures during primary drying stage. Necessary conditions of optimality for the primary drying stage of freeze drying process in vials are derived and presented. Furthermore, an approach for constructing the optimal control policies that would minimize the drying time for the primary drying stage was given. In order to analyze optimal control policy for the primary drying stage of the freeze-drying process in vials, a rigorous multi-dimensional unsteady state mathematical model was used. The theoretical approach presented in this work was applied in the freeze drying of skim milk. Significant reductions in the drying times of primary drying stage of freeze drying process in vials were obtained, as compared to the drying times obtained from conventional operational policies.     

Conjugate heat and mass transfer process within porous media with dielectric cores in microwave freeze drying

A conjugate heat and mass transfer model was developed for microwave freeze drying within porous media with dielectric cores. The set of transient governing equations developed was solved numerically using finite volume method with variable time-steps. Analysis of numerical results may lead to following main conclusions: (1) by carefully choosing the loss factor and size of the dielectric cores could dramatically reduce the drying time, (2) the size and the loss factor ε″ of the dielectric core are the two important parameters influencing the drying process, (3) there may be two sublimation fronts in existence within the porous media.     

初始饱和度对微波冷冻干燥过程传热传质的影响

以非饱和含湿牛肉为例,进行了微波冷冻干燥实验研究。获得了干燥时间与物料初始饱和度近似成正比的结论。与升华面模型的计算结果比较表明,升华冷凝模型更符合实验规律,证实了非饱和含湿多孔介质微波冷冻干燥时升华冷凝区的存在。     

Atmospheric Freeze Drying—Modeling and Simulation of a Tunnel Dryer

Drying is an important unit operation in processing of foods and other biotechnological products. Vacuum freeze drying is said to be the best drying technology regarding product quality of the end product, but the disadvantages are, among others, expensive operational costs and batch drying. Atmospheric freeze drying was introduced to lower the production costs of high-quality dried foods, and the need of simulation tools became important in estimations of the industrial drying processes.

A simplified mathematical model (AFDsim) is developed based on uniformly retreating ice front (URIF) considerations. The model is used to calculate theoretical drying curves of atmospheric freeze dried foods in a tunnel dryer. Studies of thermal and mass transfer properties during drying are essential for understanding the changes in product quality and for designing and dimensioning the drying process. The model can be used to simulate industrial atmospheric freeze drying of different foodstuff in a tunnel. The results from AFDsim modeling are in good accordance with the experimental results.