摘要
采用控制容积法,对大豆蛋白质单螺杆挤压的熔体输送段进行了准三维的数值模拟,并考察了工艺参数对挤压过程的影响。研究结果表明,沿流速度呈现明显的拖曳流和压力流复合的特征;无量纲温度及其波动随着螺杆转速的增高而升高,随着含水率的增大而降低;压力梯度有一个沿流向发展的过程;粘度在螺槽横截面上呈现近壁面处小、中间位置大的凸起状分布特性。模拟结果比较真实地反映出大豆蛋白质各个挤出变量的响应规律。
A quasi-3D FE model for a power-law fluid was used to describe the 3D transport process during the processing of defatted soy flour in the melt conveying section of a single-screw extruder. The results revealed that, the down-channel velocity ω＊ variation with y＊ indicated a back flow occurred; the dimensionless temperature θ variation with y＊ increased with increasing screw speed, and decreased with increasing moisture content; the pressure grads had a developing process along the fluid flowing direction; and the viscosity distributions showed smaller values near the screw channel walls and greater in the midst of the screw channel depth in the crosssectional plane.
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2005年第9期75-78,共4页
Transactions of the Chinese Society for Agricultural Machinery
关键词
大豆蛋白质
挤压
熔体输送段
数值模拟
Soy protein, Extrusion, Melt conveying section, Numerical simulation
