Computational fluid dynamic simulation flow field and pressure drop characteristics of the gas-liquid two phase flow in a static spiral cutter

Authors

XU Zhenwei, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
CUI Zhengwei, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
YUAN Fangyang, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
WU Can, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

The internal oxygen-water two-phase flow in a static spiral cutter with special spiral structure was simulated employing ANSYS Fluent. The flow field and pressure drop characteristics inside the static spiral cutter was analyzed under different Reynolds numbers. The pressure dropping of gas-liquid two phase flow in the helical of cutter mixer showed an increase trend obviously with the increase of Reynolds number. The pressure dropping in the helical was larger than that in the horizontal circular straight tube. When Reynolds number changed from 800 to 26 000, the ratio of pressure of the spiral cutter to horizontal circular straight tube increased from 150 to 260.

Publication Date

3-28-2018

First Page

89

Last Page

92,165

DOI

10.13652/j.issn.1003-5788.2018.03.019

Recommended Citation

Zhenwei, XU; Zhengwei, CUI; Fangyang, YUAN; and Can, WU (2018) "Computational fluid dynamic simulation flow field and pressure drop characteristics of the gas-liquid two phase flow in a static spiral cutter," Food and Machinery: Vol. 34: Iss. 3, Article 19.
DOI: 10.13652/j.issn.1003-5788.2018.03.019
Available at: https://www.ifoodmm.cn/journal/vol34/iss3/19

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