食品工业中挡板对于搪玻璃反应釜固液悬浮的影响研究

Study on the Effect of Baffle on the Solid-Liquid Suspension of Glass-Lined Reactor in Food Industry

搪玻璃反应釜因其良好的防腐性被广泛应用于食品工业中,轴流式搅拌釜具有轴向流动大,循环作用好的优点,是果肉饮料生产、发酵搅拌过程较好的选择。采用数值模拟和试验的方法,研究了挡板对流式搅拌釜内固液悬浮的影响规律。通过试验得出结论:试验中改变转速,可以发现存在一个"临界转速",在该转速之前,无挡板时搅拌轴扭矩更小;而在该转速之后则发现有挡板的情况下搅拌轴扭矩更小,挡板抑制"打漩"效果明显。在此基础上采用大于"临界转速"的转速进行非定常两相混合数值模拟计算,结果表明转速超过"临界转速"后,挡板对于反应釜固液悬浮有促进作用。

The glass-lined reactor is widely used in the food industry with good corrosion resistance, axial stirred tank has the advantages of large axial flow and good circulation. It is a good choice for the production of fruit juice with flesh and ferrnenting mixing process. In this paper, numerical simulation and experimental methods are used to study the influence of solid-liquid suspension in baffle of axial stirred tank. There is a ＂critical speed＂ through change the speed in the experiment. The stirring shaft torque of the stirred tank without baffles is smaller than the stirred tank with baffles within the critical speed. When the speed is faster than the critical speed, the result is opposite and the baffles have a certain impact on suppressing the ＂swirling＂. On the basic of the results in the experiment, make a numerical simulation of unsteady two-phase mixing of stirred tank. The results show that baffles are beneficial to the solid-liquid suspension when the rotating speed is faster than the critical speed.