基于ANSYS数值模拟的生鲜面条干燥工艺参数的优化

Parameters Optimization of Fresh Noodles Drying Process Based on ANSYS Numerical Simulation

研究生鲜面条干燥过程瞬态温度场分布为半干面生产工艺流程及参数设计提供参考。基于生鲜面条工业化生产线上的干燥装置建立物理模型,根据面条干燥过程中湿热传递机理建立数学模型,并通过实验确定面条导热系数。运用ANSYS热分析模块,模拟干燥室进气温度分别为50、60、70℃,热风速度为3 m/s,干燥时间总长为300 s,每隔30 s湿面条块内部瞬态温度场分布,并模拟出面条块水平面上、中和下三层温升曲线图。结果表明干燥前期120~150 s面条升温较快,150~300 s面条升温较慢。通过实验对ANSYS分析的温度场进行验证及检测干燥后面条含水量,结果表明温度场实验测试值与仿真值有较好的一致性。将初始含水率为33.7%、形状长×宽×高为200 mm×5.0 mm×2.0 mm的500 g鲜湿面干燥为半干面,3种温度场以温度为70℃,加热时间150 s为最佳干燥工艺参数。

The transient temperature field of fresh noodle drying is considered to provide the reference to producing semi - drying noodle process design. Based on a drying device of fresh noodle production line, the physical model is set up. The mathematical model is established in the light of wet and heat transfer mechanism. Using ANSYS ferent positions for noodle sample are drawn with help of thermal analysis module of ANSYS in every 30 seconds. The stimulation results show that fresh noodle heats up rapidly at 120 - 150 s, slowly at 150 - 300 s. The temperature field of ANSYS is verified by experiment and the moisture content of the strip is tested. The results showed that the test value of temperature field was consistent with the simulation value. Sample noodle with dimensions 200 mm×5.0 mm×2.0 mm in sacking, 500 g in weight, 33.7% initial moisture content is placed on mesh conveyor belt, and dried in the heating device to research the temperature field. The optimized parameters are 70 ℃ in temperature and 150 s in time producing semi -drvina noodle process.