| 白砂糖流态化特性的分析 |
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| 引用本文： | 谢名洋,郭祀远.白砂糖流态化特性的分析[J].华南理工大学学报(自然科学版),1994,22(3):60-66. |
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| 作者姓名： | 谢名洋 郭祀远 |
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| 作者单位： | 华南理工大学轻化工研究所 |
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| 基金项目： | 高等学校博士学科点专项科研基金 |
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| 摘 要： | 本文研究了白砂糖在流化床中的流体力学特性。试验表明：白砂糖的压降一空气速率曲线有明显的临界点；完全流态化后，白砂糖体系的压降并未保持恒定；临界流态化速度Ｕｍｆ＝０．７５ｍ／Ｓ。对Ｅｒｇｕｎ方程式进行了修正，得出适用于白砂糖体系的临界流态化速度综合关联式。
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| 关 键 词： | 蔗糖 流态化 颗粒 流体力学 |
FLUIDIZATION CHARACTERISTICS OF WHITE SUGAR |
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| Xie Mingyang, Guo Siyuan, Li Lin.FLUIDIZATION CHARACTERISTICS OF WHITE SUGAR[J].Journal of South China University of Technology(Natural Science Edition),1994,22(3):60-66. |
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| Authors: | Xie Mingyang Guo Siyuan Li Lin |
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| Abstract: | This paper deals with the hydrodynamic characteristics of fluidization for white sugar. It is indicated in the experiments that the curve of pressure drop-air velocity for white sugar has a clear critical point and the pressure drop is not constant when white sugar becomes fully fluidization. The minimum fluidization velocity is obtained (umf=0.75 m/s for 130 g white sugar). Ergun equation is revised. A equation of minimum velocity fluidization for white sugar is derived. |
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| Keywords: | s: sucrose fluidization grains fluid mechanics |
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