摘要
本文研究了白砂糖在流化床中的流体力学特性。试验表明：白砂糖的压降一空气速率曲线有明显的临界点；完全流态化后，白砂糖体系的压降并未保持恒定；临界流态化速度Ｕｍｆ＝０．７５ｍ／Ｓ。对Ｅｒｇｕｎ方程式进行了修正，得出适用于白砂糖体系的临界流态化速度综合关联式。
This paper deals with the hydrodynamic characteristics of fluidization for white sugar. It is indicated in the experiments that the curve of pressure drop-air velocity for white sugar has a clear critical point and the pressure drop is not constant when white sugar becomes fully fluidization. The minimum fluidization velocity is obtained (umf=0.75 m/s for 130 g white sugar). Ergun equation is revised. A equation of minimum velocity fluidization for white sugar is derived.
出处
《华南理工大学学报（自然科学版）》
EI
CAS
CSCD
1994年第3期60-66,共7页
Journal of South China University of Technology(Natural Science Edition)
基金
高等学校博士学科点专项科研基金
关键词
蔗糖
流态化
颗粒
流体力学
s: sucrose, fluidization, grains, fluid mechanics
