共查询到19条相似文献,搜索用时 250 毫秒
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建立了双螺杆磨浆机中螺纹元件流道的三维几何模型,利用FLUENT有限元软件对悬浮液纸浆在流道内的流动状态进行了模拟分析,得出了速度场和压力场.在此基础上,对剪切速率及剪切粘度进行了模拟计算.结果表明,纤维物料通过正向螺纹段时,受到较大的挤压和剪切,促使纤维分离并帚化分丝;纤维物料通过反向螺纹时,同样受到剪切,并能使物料匀整化. 相似文献
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1 MPF型双螺杆挤出机1.1 结构和工作原理MPF型双螺杆挤出机采用一对特殊结构的螺杆在机座缸套内作同向转动,将由机座一端进入的物料向前推送,在推送过程物料受到螺杆的搅拌、混合、剪切和挤压,同时物料受到缸壁的加热(电加热器)和冷却(冷却物质在缸壁室腔内循环)。使淀粉产生胶化糊化,蛋白质发生变性。受挤压的物料通过模具成形孔排出时,因突然失压而体积迅速膨胀,被安装在模具端部的切刀所切断。 相似文献
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目的:提高双螺杆挤出机的混合效率和工作性能。方法:设计了一种内嵌行星轮系和安装捏合块的新型双螺杆挤出机,并用SolidWorks建立三维模型,以有限体积法为基础,用ANSYS/CFS有限元分析软件对其流道进行分析。获得其宏观压力图、速度矢量图、速度流线图并与传统双螺杆挤出机三维流场进行对比。结果:在行星轮系和捏合块的渐加速作用下,渐加速双螺杆挤出机的混合性能和工作效率要明显优于传统双螺杆,经计算渐加速型双螺杆比普通双螺杆提高20%~25%。结论:渐加速双螺杆在不断加速的过程中使得物料在机筒内停留的时间变短,从而提高产量且减少耗能,捏合块的加入更使得物料可以得到更好的剪切。 相似文献
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将现有的适应性网络技术应用到异向双螺杆挤出机中,利用AutoCAD软件绘制异向螺纹元件的端面型线,并在Solidworks软件上建立相应的三维模型,将几何模型导入Gambit软件进行网格划分,在Polyflow软件中采用适用性网格技术,根据Maxdiv值对流体流道的网格进行局部加密,设计异向双螺杆等温瞬态流动问题的有限元求解任务,研究Maxdiv值对流道的剪切速率场、黏度场和压力场等方面的影响情况,还对比适应性网格技术中网格细化次数对计算资源的影响,并说明该方法在双螺杆挤出过程仿真过程中的应用潜力。 相似文献
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食品物料在双螺杆挤压机中流动状态分析 总被引:2,自引:0,他引:2
本文对同向啮合型双螺杆挤压机在挤压加工过程中食品物料流动状态进行了探讨 ,分析了双螺杆挤压机内存在的四种漏流形式。根据物料充满程度不同 ,沿轴向将双螺杆挤压机内整个轴向区域划分成物料部分充满段和完全充满段二段 ,通过理论分析可知模头压力与机筒内的完全充满段长度有关 ;为了简化流动方程的求解 ,沿径向将物料的流动分成输送区和啮合区两个区域 ,通过求解不同区域的方程并结合边界条件和约束条件 ,可对双螺杆挤压机内物料的流动进行模拟。 相似文献
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采用SolidWorks建立啮合同向双螺杆三维物理模型,通过改变螺杆挤出机加工聚乳酸时的转速,在非等温的模拟条件下,通过polyflow软件对其进行相应的模拟分析,对比不同转速对聚乳酸加工时产生的影响。结果表明:在非等温条件下,温度在挤出方向上线性增加,并且温度在Z轴截面上沿径向向外逐渐增大。通过对比不同转速下的流场分析,发现随着转速的增大,螺槽内出现较大的温差,当转速达到240r/min时,聚合物出现部分降解,对生产加工产生影响;对剪切速率场和黏度场的对比分析也进一步验证了两者的相关性。 相似文献
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目的:探究啮合同向双螺杆挤出机不同螺杆构型对流场的影响,改善聚乳酸的材料性能。方法:应用Solidworks软件建立双头螺纹元件的几何模型,在Polyflow中进行数值模拟,借助Fieldview软件对仿真结果进行后处理分析,并对比剪切速率场、压力场、速度场、黏度场以及停留时间分布曲线RTD,得出螺槽深度对流场的影响。结果:在中心距相同的情况下,通过改变螺纹元件的外径和内径之比改变螺槽深度,在相同的工艺条件下,同向双螺杆流道内各物理场以及混合性能均存在较大差异;与构型二相比,构型一的剪切作用更强,但构型二的建压能力更好;挤出过程中,构型二轴向混合能力较好但自清洁能力较差,而构型一轴向混合能力较差、自清洁能力较好。结论:螺槽深度的改变对流道混合性能有着一定影响且存在规律性,可有效指导双螺杆挤出机螺纹元件的设计。 相似文献
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阐述了双螺杆挤压技术在组织化蛋白生产、膳食纤维加工、食品浸油、休闲即食食品、高蛋白谷物类食品,以及糖果加工中的研究应用现状,分析了双螺杆挤压加工对食品营养成分的影响,展望了双螺杆挤压加工技术在食品工业的应用前景.与单螺杆挤压技术相比,双螺杆挤压技术具有加工工艺多变性、产量高、产品质量稳定、原料适用性广等突出的优点. 相似文献
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Extrusion processing has become an important food process in the manufacture of pasta, ready‐to‐eat cereals, snacks, pet foods, and textured vegetable protein (TVP). An extruder consists of a tightly fitting screw rotating within a stationary barrel. Preground and conditioned ingredients enter the screw where they are conveyed, mixed, and heated by a variety of processes. The product exits the extruder through a die where it usually puffs and changes texture from the release of steam and normal forces. Mathematical models for extruder flow and torque have been found useful in describing extrusion operations. Scale‐up can be facilitated by the application of these models. A variety of food extruder designs have developed. The differences and similarity of design are discussed. Pertinent literature on the extrusion of cereal/snack products, full‐fat soy, TVP, pet foods (dry and semi‐moist), pasta, and beverage or other food bases are discussed. In many of these applications, the extruder is a high temperature, short time process which minimizes losses in vitamins and amino acids. Color, flavor, and product shape and texture are also affected by the extrusion process. Extrusion has been widely applied in the production of nutritious foods. Emphasis is placed on the use of extrusion to denature antinutritional factors and the improvement of protein quality and digestibility. 相似文献
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J M Harper 《CRC critical reviews in food science and nutrition》1978,11(2):155-215
Extrusion processing has become an important food process in the manufacture of pasta, ready-to-eat cereals, snacks, pet foods, and textured vegetable protein (TVP). An extruder consists of tightly fitting screw rotating within a stationary barrel. Preground and conditioned ingredients enter the screw where they are conveyed, mixed, and heated by a variety of processes. The product exits the extruder through a die where it usually puffs and changes texture from the release of steam and normal forces. Mathematical models for extruder flow and torque have been found useful in describing exclusion operations. Scale-up can be facilitated by the application of these models. A variety of food extruder designs have developed. The differences and similarity of design are discussed. Pertinent literature on the extrusion of cereal/snack products, full-fat soy, TVP, pet foods (dry and semi-moist), pasta, and beverage or other food bases are discussed. In many of these applications, the extruder is a high temperature, short time process which minimizes losses in vitamins and amino acids. Color, flavor, and product shape and texture are also affected by the extrusion process. Extrusion has been widely applied in the production of nutritious foods. Emphasis is placed on the use of extrusion to denature antinutritional factors and the improvement of protein quality and digestibility. 相似文献
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螺杆挤压机及其应用研究现状 总被引:2,自引:0,他引:2
综述了螺杆挤压机挤压加工的原理以及单螺杆、双螺杆、三螺杆挤压机和超临界二氧化碳挤压膨化机几种挤压加工设备,并简介了螺杆挤压机的应用。 相似文献