文丘里混合器重要参数对高粘食品混合均匀性影响的仿真与分析

Simulation and Analysis of the Impact of Key Parameters of the Venturi Mixer on the Mixing Uniformity of High-Viscosity Semi-Solid Foods

本文研究了文丘里混合器的重要参数对高粘食品混合均匀性的影响,重点针对火锅底料和油辣椒等高粘度食品的生产过程中的固液混合问题。通过对文丘里混合器的设计与数值模拟,分析了不同喉管长度和内径差对混合效果的影响。研究表明,较短的喉管长度和较大的内径差有助于提高混合均匀性,最终确定了最优参数组合:喉管长度20mm和内径差14mm,显著改善了混合均匀性。该研究为高粘食品的自动化生产提供了有效的解决方案,具有广泛的应用前景。

This study investigates the influence of key parameters of a Venturi mixer on the mixing uniformity of high-viscosity semi-solid foods,focusing on production processes for products such as hot pot base and chili oil.Through the design and numerical simulation of the Venturi mixer,the effects of different throat lengths and diameter differences on mixing performance were analyzed.The results indicate that shorter throat lengths and larger diameter differences improve mixing uniformity.The optimal parameter combination was determined to be a throat length of 20mm and a diameter difference of 14mm,significantly enhancing mixing uniformity.This research provides an effective solution for the automated production of high-viscosity semi-solid foods and has broad application prospects.