仿生设计方法在糖化搅拌桨设计中的应用

Application of bionic method in the design of stirring paddle in mash tun

为提高啤酒糖化锅桨叶的搅拌效率,基于仿生设计方法对桨叶曲面进行优化设计。通过对搅拌过程及糖化工艺的分析,确定搅拌桨叶的设计目标,即实现低剪切力、低功率、高效均质和高效传热。创新性地选择蝼蛄挖掘足爪趾为仿生生物原型,对爪趾独特的挖扩式掘进原理进行分析,确定对介质产生较小应力同时介质的应变较大的生物元素,应用于仿生糖化锅搅拌桨叶的设计方案,通过数值模拟对设计方案进行验证。研究表明,仿生桨叶对流体产生的剪切应力较原型桨叶降低4.774%;流体流速最大值增加4.733%,功率降低12.385%,流场矢量方向得到优化,符合理想的流体特征,提高了传热效率。该文对糖化锅搅拌桨叶的仿生设计,为啤酒酿造设备部件的优化提供了参考。

In recent years,China has relaxed the restrictions on beer brewing industry from the aspect of policy norms,and the development of beer industry has ushered in a new opportunity.In order to improve the stirring efficiency of the paddle of mash tun.The optimization design of the paddle surface based on the bionic design method was studied.The design objective of stirring paddle was determined through the analysis of stirring process and mash process requirements in order to achieve low shear force,low power,high-efficiency homogenization and high-efficiency heat transfer.The teeth of mole cricket’s digging claw were innovatively selected as the bionic prototype.And the unique digging and expanding tunneling principle of claw teeth was analyzed.The biological elements with low stress and high strain on the medium were also determined.The design scheme was applied to the stirring paddle of bionic mash tun and verified by numerical simulation.The results show that the shear stress of the bionic paddle on the fluid was 4.774%lower than that of the prototype paddle.And the maximum flow velocity of the fluid was increased by 4.733%.However,the power was reduced by 12.385%.The flow field vector direction was optimized,which accords with the ideal fluid characteristics and the heat transfer efficiency was improved.The study on the bionic design of the stirring paddle in mash tun provides a reference for the optimization design of the key components of beer brewing equipment.