Abstract
Objective: To improve the quality of wolfberry drying. Methods: Standard Realizable k-ε turbulence model was used for theoretical analysis, and fluent software was used for simulation and experimental verification to study the distribution law of heat exchange temperature field in the drying chamber, and to optimize the parameters of the heat exchange plate. The effects of heat exchanger plate inlet flow rate, heat exchanger plate runner width, heat exchanger plate runner height and heat exchanger plate spacing on the temperature field uniformity of the drying chamber were analyzed by taking the temperature uniformity coefficient and the temperature distribution cloud diagram as the evaluation criteria. Results: After the optimization of the structural parameters of the drying chamber, the temperature cloud diagram showed a large and concentrated high temperature zone, with small temperature gradients at the two ends and in the middle. The standard deviation of the temperature after optimization was reduced by 0.64% compared with that before optimization, and the overall trend of the simulated and experimental values was more or less the same, and the overall error value of the experimental and simulated values was 2.56% according to the calculation formula. Conclusion: The uniformity of temperature distribution is best when the hot water inlet flow rate is 0.18 m/s, the runner height is 22 mm, the runner width is 35 mm, and the heat exchanger plate spacing is 85 mm.
Publication Date
1-30-2024
First Page
101
Last Page
107,114
DOI
10.13652/j.spjx.1003.5788.2023.80832
Recommended Citation
Yang, YU; Mingqiang, YU; Erjie, WANG; and Tingmin, CHEN
(2024)
"Optimization and simulation analysis of temperature field of wolfberry drying box,"
Food and Machinery: Vol. 40:
Iss.
1, Article 15.
DOI: 10.13652/j.spjx.1003.5788.2023.80832
Available at:
https://www.ifoodmm.cn/journal/vol40/iss1/15
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