A mathematical model is proposed to study the impingement of multiple supersonic jets onto the free surface of the liquid bath containing molten slag and metal in a steelmaking converter by means of volume of fluid (VOF) approach. The applicability of the proposed model is verified by the good agreement with measured and calculated results. The model is then used to study the jet hydrodynamic behaviours such as jet profile, impact force, penetration depth and impact area, as well as time-dependent evolution of cavity, with respect to temperature, operating pressure and lance height. The results show that the temperature effect on total impact force is negligible but significant for penetration depth and impact area. A semi-empirical correlation is used to describe penetration depth under the steelmaking condition of high temperature. It is also shown that the proposed model can reproduce the splashing phenomenon on the bath surface.
On propose un modèle mathématique pour étudier l’impact de jets supersoniques multiples à la surface libre du bain liquide contenant de la scorie et du métal fondus dans un convertisseur de production d’acier, au moyen de l’approche du Volume de Fluide (VOF). On vérifie l’applicabilité du modèle proposé par l’agrément entre les résultats calculés et les résultats mesurés. On utilise ensuite le modèle pour étudier les comportements hydrodynamiques du jet, comme le profil du jet, la force de choc, la profondeur de pénétration et la superficie de l’impact, ainsi que l’évolution de la cavité en fonction du temps par rapport à la température, à la pression d’opération et à la hauteur de la lance. Les résultats montrent que l’effet de la température sur la force totale de choc est négligeable mais qu’il est important pour la profondeur de pénétration et pour la superficie de l’impact. On utilise une corrélation semi-empirique pour décrire la profondeur de pénétration pour la production d’acier à température élevée. On montre également que le modèle proposé peut reproduire le phénomène d’éclaboussement à la surface du bain. 相似文献
In this work, the effects of sorbitan monostearate (Span 60) level on the particle size distribution, microstructure and apparent viscosity of the emulsion were investigated. Average particle size (d4,3), surface protein concentration, partial coalescence of fat and overrun of whipped cream during whipping were also determined. As Span 60 level increased (0–0.8%) in emulsion, the apparent viscosity was increased gradually, and the particle size range was narrowed, which was also detected by microstructure. A positive effect of whipping time was observed on the average particle size, partial coalescence of fat, surface protein concentration and overrun during whipping, respectively. An increase of Span 60 level resulted in a reduction of d4,3 values and partial coalescence of fat during 0–1 min whipping, then increasing after whipping for 2–5 min (0.6% Span 60 as the critical level). A negative behaviour was observed between surface protein concentration and Span 60. Moreover, Span 60 could improve the overrun and organoleptic properties of whipped cream efficiently. 相似文献