白砂糖流态化设备主要结构参数的研究

Study on Main Structural Parameters of Fluidiztion Equipment for White Sugar

通过改变分布板的开孔率和分布孔的排布，探讨分布板对白砂糖流态化质量的影响。试验结果表明：选择适当的开孔率、分布孔按一定规律排布能有效地改善白砂糖的流态化质量。

Tlie influenoe of distrbutor on the quality of fluidization for whitesugar is explored by changing the holiong-rate of dlstributors and distribution of the holes. It is indicated in the experiments that selecting properthe holing-rate and distributing the holes by definite rules can improveeffectively the quality of fluidization for white sugar.