数学建模和微粒子尺寸控制,以提高高粘度食品悬浮剂的传热效率
Hyeonbo Lee1, Mi-Jung Choi2, Jiseon Lee2
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
Foods (Basel, Switzerland)
|August 14, 2025
概括
优化粘性悬浮中的微粒大小可以提高传热效率. 较小的粒子在高温梯度下促进对流,而较大的粒子在较小的梯度下表现更好,影响食品加工.
科学领域:
- 流体动力学 流体动力学
- 热传递是热传递的过程.
- 材料科学 材料科学 材料科学
背景情况:
- 自然的对流传热传递在粘性系统中至关重要,如食品.
- 微粒子大小显著影响流体特性和热行为.
- 了解这些影响是优化工业流程的关键.
研究的目的:
- 为了研究微粒子大小对高粘度悬浮中的自然对流热传递的影响.
- 为了将微粒体大小与热性质和质性行为相关联.
- 为了确定最佳的粒子大小,以在不同的热梯度下增强热传递.
主要方法:
- 用于制备可控颗粒大小 (120-750 nm) 的香丹和酸悬浮剂.
- 测量热特性 (导电性,比热,体积热膨胀).
- 使用赫歇尔-布克利模型进行的风湿学分析以及对雷利-贝纳德系统中的对流的研究.
主要成果:
- 减少颗粒大小增加了一致性指数和剪切稀释行为.
- 较小的粒子在较大的温度梯度下 (在9°C时高达100) 导致更高的雷利和努塞尔特数.
- 较大的粒子在较小的温度差异下显示出更高的相对性能.
结论:
- 微粒体大小是控制高粘度悬浮物中传热的关键因素.
- 定制颗粒大小可以根据应用的热梯度提高对流传热传递效率.
- 结果为改善食品和其他粘性工业应用中的热传递提供了实际策略.
关键词:
赫歇尔布克利 布克利 布克利雷利贝纳德对流的对流方式传热效率 传热效率 传热效率 传热效率高粘度悬浮剂的悬浮剂具有很高的粘度.微粒的尺寸是微粒的尺寸.类风病学 类风病学 类风病学 类风病学导热率 导热率 导热率 导热率 导热率 导热率更多相关视频
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