研究冷却实验和模拟用于储存食用油的研究
Du Xiao1, Chen Yan2, Sun Desheng3
1Henan University of Technology, Zhengzhou, 450001, People's Republic of China.
Scientific reports
|February 27, 2024
概括
本研究介绍了食用油储的制冷剂冷却方法,与自然冷却相比,显著改善了热均性和减少温度差异. 底部的制冷剂供应比顶部的供应更有效.
科学领域:
- 食品工程 食品工程
- 热力工程是热力工程中的一个.
- 制冷技术 制冷技术的使用
背景情况:
- 储存食用油需要精确的温度控制来保持质量.
- 自然冷却方法往往导致不良的热均性和分层.
- 现有的冷却系统可能缺乏效率和最佳的热分布.
研究的目的:
- 研究一种使用可食用油储内管的新型制冷剂冷却方法.
- 在食用油储存期间提高冷却性能和热均性.
- 为了比较不同制冷剂供应模式和温度的有效性.
主要方法:
- 一个50:1规模的实验油箱原型被建造.
- 进行了自然和手动冷却实验.
- 手动冷却涉及不同温度 (10-16°C) 的顶部和底部制冷剂供应模式.
- 进行了模拟,以确定底部供应模式的最佳流量.
主要成果:
- 与自然冷却 (6.79°C) 相比,手动冷却显著减少了温度差异 (1.93°C底部,3.67°C顶部).
- 底部的制冷剂供应显示了比顶部供应的冷却效率高21.4%.
- 在底部供应模式下,在低流速 (20毫升/秒) 实现了最佳的热均性.
结论:
- 建议使用内管的制冷剂冷却方法有效地改善了食用油储存中的热均性.
- 在降温效率和降温方面,底部制冷剂供应优于顶部供应.
- 建议使用低冷却剂流量,以实现最佳的热均性,平衡效率和能源消耗.
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