This study presents a numerical investigation of the transient relaxation dynamics of a near-critical CO_(2)droplet immersed in a warmer supercritical environment composed of the same fluid.Three thermodynamic regimes...This study presents a numerical investigation of the transient relaxation dynamics of a near-critical CO_(2)droplet immersed in a warmer supercritical environment composed of the same fluid.Three thermodynamic regimes were analysed:quasi-critical(T_(r)=1.01,P_(r)=1.01),transitional(T_(r)=2.01,P_(r)=1.01),and deep supercritical(T_(r)=5.01,P_(r)=3.01).Theevolution of density,temperature,and velocity fieldswas examined to characterize the internal structure and stability of the interfacial transition layer.The evolution of density,temperature,and velocity fields highlights the competition between thermal diffusion,compressibility,andmass confinement in shaping the stability of the interfacial transition layer.Near the critical point,strong gradients and flux discontinuities emerge,consistent with known instabilities,whereas higher reduced conditions promote homogenization and stabilized transport.In the deep supercritical regime,smooth and nearly uniform fields indicate robust thermal stability.The model is validated against prior studies on droplet evaporation under supercritical and trans-critical conditions.Beyond theoretical insights,the results underline practical implications for advanced propulsion,heat transfer,and evaporation systems as well as for safe CO_(2)supercritical storage and extraction processes in energy,aerospace,pharmaceutical,and materials industries.展开更多
为降低新鲜茭白冻干作业能耗,提高冻干成品的品质,以总能耗、体积保留率、复水比、色差值为考察指标,开展了热板冻干、微波冻干、热板-微波联合冻干试验研究。研究表明:35℃热板冻干后茭白品质好,但能耗高;60℃热板冻干能耗低,但水分升...为降低新鲜茭白冻干作业能耗,提高冻干成品的品质,以总能耗、体积保留率、复水比、色差值为考察指标,开展了热板冻干、微波冻干、热板-微波联合冻干试验研究。研究表明:35℃热板冻干后茭白品质好,但能耗高;60℃热板冻干能耗低,但水分升华过快对茭白微观结构造成较大破坏,降低了茭白品质;采用35℃热板冻干8 h后,再采用60℃热板冻干或3 k W微波冻干可有效降低冻干能耗,同时冻干后茭白品质良好。在此基础上,采用均匀设计法,开展热板-微波联合冻干工艺参数优化试验研究,通过逐步回归分析,得出了冻干总能耗、体积保留率、复水比、色差关于加热板温度、脱水转换点、微波功率的三元二次回归方程,并通过四维切面等位线图分析了上述4个考察指标受3个试验因素取值变化的影响机理。最后,采用综合加权评分和逐步回归分析得出综合指标关于加热板温度、脱水转换点、微波功率的回归方程,进一步确定加热板温度为30℃、脱水转换点为72%、微波功率为3 k W为最优的热板-微波联合冻干工艺参数,此时综合加权评价指标值76.07,总能耗、体积保留率、复水比、色差分别为90.6 k W·h、51.86%、10.59、4.32。该研究为制定产品优良、高效节能的冻干工艺提供参考。展开更多
文摘This study presents a numerical investigation of the transient relaxation dynamics of a near-critical CO_(2)droplet immersed in a warmer supercritical environment composed of the same fluid.Three thermodynamic regimes were analysed:quasi-critical(T_(r)=1.01,P_(r)=1.01),transitional(T_(r)=2.01,P_(r)=1.01),and deep supercritical(T_(r)=5.01,P_(r)=3.01).Theevolution of density,temperature,and velocity fieldswas examined to characterize the internal structure and stability of the interfacial transition layer.The evolution of density,temperature,and velocity fields highlights the competition between thermal diffusion,compressibility,andmass confinement in shaping the stability of the interfacial transition layer.Near the critical point,strong gradients and flux discontinuities emerge,consistent with known instabilities,whereas higher reduced conditions promote homogenization and stabilized transport.In the deep supercritical regime,smooth and nearly uniform fields indicate robust thermal stability.The model is validated against prior studies on droplet evaporation under supercritical and trans-critical conditions.Beyond theoretical insights,the results underline practical implications for advanced propulsion,heat transfer,and evaporation systems as well as for safe CO_(2)supercritical storage and extraction processes in energy,aerospace,pharmaceutical,and materials industries.
文摘为降低新鲜茭白冻干作业能耗,提高冻干成品的品质,以总能耗、体积保留率、复水比、色差值为考察指标,开展了热板冻干、微波冻干、热板-微波联合冻干试验研究。研究表明:35℃热板冻干后茭白品质好,但能耗高;60℃热板冻干能耗低,但水分升华过快对茭白微观结构造成较大破坏,降低了茭白品质;采用35℃热板冻干8 h后,再采用60℃热板冻干或3 k W微波冻干可有效降低冻干能耗,同时冻干后茭白品质良好。在此基础上,采用均匀设计法,开展热板-微波联合冻干工艺参数优化试验研究,通过逐步回归分析,得出了冻干总能耗、体积保留率、复水比、色差关于加热板温度、脱水转换点、微波功率的三元二次回归方程,并通过四维切面等位线图分析了上述4个考察指标受3个试验因素取值变化的影响机理。最后,采用综合加权评分和逐步回归分析得出综合指标关于加热板温度、脱水转换点、微波功率的回归方程,进一步确定加热板温度为30℃、脱水转换点为72%、微波功率为3 k W为最优的热板-微波联合冻干工艺参数,此时综合加权评价指标值76.07,总能耗、体积保留率、复水比、色差分别为90.6 k W·h、51.86%、10.59、4.32。该研究为制定产品优良、高效节能的冻干工艺提供参考。
