Simulation and Experiment of Small Pepper Drying Box Structure Optimization
Main Article Content
Abstract
Firstly, through simulation analysis, that the current small pepper drying box in Zunyi area with a stacking height of 900mm had uneven flow field distribution, local low temperature zone and local high temperature zone. The lowest temperature was 26.8℃, and the maximum temperature difference was 104℃. Secondly, the flow field distribution of the existing drying box was simulated by adding one baffle and two baffle panels vertically. The local maximum temperature of one baffle was 130.85℃,and the maximum temperature difference of the baking area was 63℃; And the minimum temperature of the two baffle panels was 26.85℃, and the maximum temperature difference of the two baffle panels was 29℃. It can be seen that adding baffle could effectively improve the flow field distribution of the drying box, reduce the local low temperature area, eliminate the obvious high temperature area, and improve the temperature distribution uniformity of the baking area. Thirdly, the flow field distribution of three baffles placed vertically and horizontally in the existing drying box was analyzed by simulation. The maximum temperature difference of single layer of the baking area was 2.5℃-7.5℃, the maximum temperature difference between the upper and lower plane was 2℃-7.5℃, and the temperature was stable at about 67℃. It can be seen that the flow field distribution of the scheme with three baffles was more uniform and could completely eliminate the high temperature zone and low temperature zone. Finally, through the prototype experiment, the maximum temperature difference of the single layer with two baffles placed vertically in the existing drying box was 4℃-11.5℃, and the maximum temperature difference of the upper and lower layers was 10℃-16℃; The single-layer temperature difference of three baffles placed vertically and horizontally was 4.5°C-6.5°C, and the upper and lower temperature difference was 10.2℃-11.2℃, which was basically consistent with the simulation data. It could be seen that the scheme completely eliminated the local low temperature zone and local high temperature zone, so that the flow field distribution of the drying box was more uniform, the temperature difference was smaller, and the drying effect was better. In addition, it was proved by experiments that it was feasible to simulate the resistance of pepper by using the viscosity of sand and to simulate the flow field in the baking area. At the same time, the experimental optimization scheme will can provide guidance for enterprises to improve their products.
Article Details
References
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