Influence of Fluid Food Viscosity on Internal Flow Characteristics of Conveying Pump.

Influence of Fluid Food Viscosity on Internal Flow Characteristics of Conveying Pump.
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流体食品粘度对输送泵内部流动特性的影响

DOI:
10.3389/fnut.2022.910589
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发表时间:
2022
影响因子:
5
通讯作者:
Gao, Panlong
Gao, Panlong
中科院分区:
农林科学2区
文献类型:
--
作者:
Jia, XiaoQi;Chu, Qingyang;Zhu, ZuChao;Ding, Qiangmin;Gao, Panlong

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流体食品输送泵用于输送可食用或营养流体和半流体(含有悬浮的软硬颗粒并具有不同粘度),例如水、甘油、酸奶和浓缩果汁。由于不同的流体食品具有不同的粘度,食品输送泵的内部流动特性和输送性能受粘度的影响很大。为获得流体食品粘度对泵内部流动特性的影响规律,对食品输送泵输送4种不同粘度食品(水、甘油、67.2 °Bx酸枣汁和71.0 °Bx酸枣汁)时的内部流动特性进行了对比观察。结果表明,随着食品粘度的增加,泵内总流量损失、熵产以及泵腔内总熵产所占比例均增大,但食品输送泵的输送性能变差;而由动静态干扰引起的压力脉动强度随粘度的增加而减小。
A fluid food conveying pump is used to convey edible or nutritional fluids and semi-fluids (containing suspended soft and hard particles and with different viscosities), such as water, glycerin, yogurt, and juice concentrate. Since different fluid food have different viscosities, the internal flow characteristics and conveying performance of food conveying pump are greatly affected by viscosity. To obtain the influence law of fluid food viscosity on the internal flow characteristics of the pump, the internal flow characteristics of food conveying pump when conveying food of 4 different viscosities (water, glycerin, 67.2 °Bx wild jujube juice, and 71.0 °Bx haw juice) were compared and observed in this study. The results showed that, with the increase in food viscosity, the overall flow loss in the pump, the entropy generation, and the proportion of total entropy generation in the pump chamber increase, but the conveying performance of the food conveying pump gets worse; however, the pressure pulsation intensity caused by static and dynamic interferences decreases with the increase in viscosity.
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