Numerical simulation of motion characteristics of flexible fresh tea leaf in Poiseuille shear flow via combined immersed boundary–lattice Boltzmann method
Numerical simulation of motion characteristics of flexible fresh tea leaf in Poiseuille shear flow via combined immersed boundary–lattice Boltzmann method
复制标题
柔性鲜茶叶在泊肃叶剪切流中运动特性的浸没边界-格子玻尔兹曼组合数值模拟
DOI：
10.1142/s0129183119500384
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发表时间：
2019-06
影响因子：
1.9
通讯作者：
Wenguang Zheng
中科院分区：
文献类型：
--
作者：
Rongyang Wang;Yikun Wei;Chuanyu Wu;Liang Sun;Wenguang Zheng
本文用浸没边界-格子Boltzmann方法(IB-LBM)研究了弹性鲜叶在简单直槽模型中的变形和运动轨迹。目的是定性地分析重力、直径和雷诺数(Re)对通道模型中Poiseuille气流驱动的柔性鲜叶物理特性的影响。采用LBM方法模拟流体区，采用规则欧拉网格，采用IB方法模拟膜-液相互作用，对新鲜茶叶采用拉格朗日移动网格。我们的结果主要表明，由于Poiseuille流的剪切作用，茶叶发生了变形，导致叶片向通道中心上升。在重力的作用下，叶片进行顺时针旋转的翻滚运动，并保持振荡的稳定状态。此外，直径对无因次形状参数的影响比Re大得多。对于一定大小和位置的叶片，用最小二乘法建立了不同鲜叶比例下[公式]与Re之间的一系列关系。基于上述发现，这些研究为根据形状一致性选择机械采摘的鲜茶来获得优质绿茶提供了有用的数据和见解。
In this study, the deformations and trajectories of elastic fresh tea leaf in a simple straight channel model are investigated using the combined immersed boundary–lattice Boltzmann method (IB–LBM). The objective is to qualitatively analyze the effects of gravity, diameter and the Reynolds number (Re) on the physical characteristics of flexible fresh tea leaf, which is driven by Poiseuille airflow in a channel model. The LBM is used to simulate the fluid domain with regular Eulerian grid, while the IB method is employed to model the fluid–membrane interaction, with a set of Lagrangian moving grids being adopted for the fresh tea leaf. Our results mainly reveal that a tea leaf undergoes deformation due to the shearing effect of the Poiseuille flow, resulting in lifting of the leaf toward the channel center. Under the influence of gravity, the leaf performs a tumbling motion with clockwise rotation and preserves an oscillating stable state. Furthermore, the diameter has a far greater influence on the dimensionless shape parameters than Re. For a leaf of a certain size and position, a series of relations between [Formula: see text] and Re are established at various ratios of fresh leaves by least square method. Based on the above findings, such studies provide useful data and insights to obtain high-quality green tea by selecting mechanical-plucked fresh tea leaves according to shape consistency.
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