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    題名: 焙炒爐中熱流效應的研究
    其他題名: The study of the flow effects within a heating furnace
    作者: 吳俊德;Wu, Jiun-de
    貢獻者: 淡江大學機械與機電工程學系碩士班
    顏政雄;Yen, Chen-shyong
    關鍵詞: 有限元素法;ANSYS;芝麻熱傳導係數;溫度場;流場;旋轉爐;Finite Element;ANSYS;sesame thermal conductivity;temperature field;flow field;rotary kiln
    日期: 2006
    上傳時間: 2010-01-11 06:26:12 (UTC+8)
    摘要: 本文係探討焙炒爐中的熱流效應對於炒爐溫度場及流場分佈的影響,用ANSYS這套以有限元素法(Finite Element Method)為基礎的軟體加以分析。
    本文內容主要分為:
    1.以實驗探討芝麻含水率8%時和溫度與熱傳導係數的關係。
    2.在紊流區域中,變動空氣流速對溫度場及流場造成的影響。
    3.在同樣的空氣流速、相同的總加熱量下,變動前後段加熱量的
    比例對溫度場及流場造成的影響。
    經由實驗測量得出,當溫度在20℃~62℃,相同體積相同質量下,芝麻含水率為8%時,芝麻的熱傳導係數
    K=0.0344+0.00056T
    經ANSYS分析其溫度場與流場的差異,在相同熱通量不同空氣流速時,若空氣流速越高則高低溫差亦隨之降低,但降低的幅度會越來越小。
    在相同流速不同熱通量時,不論是對溫度場或對流場的影響,明顯不如變動流速對這兩者的影響來得大。
    這顯示如果要降低焙炒爐內芝麻的溫差,變動空氣流速會有較佳的效果。
    The air flow effects within a heating furnace are studied and analyzed in this thesis.
    The content includes:
    1. To measure the relationship between thermal conductivity and temperature while sesame moisture rate is maintained at 8% .
    2. To study the various velocity effects in temperature fields and flow fields.
    3. Under the same velocity and the total heat flux conditions, to study the effects in temperature field and flow field by changing the heat flux distribution.
    When temperature rang is 20℃~62℃, and the sesame moisture rate is 8%, the thermal conductivity of sesame is measured as:
    K=0.0344+0.00056T
    The software ANSYS based on Finite Element Method is chosed to analyze the thermal and the flow effects within a heating furnace. It is shown that when heat flux is kept the same, the higher the velocity, the difference between maximum and minimum temperature within furnace is reduced.
    While velocity of air is kept the same, the effects of heat flux distribution on the temperature and the flow fields are negligible. We conclude that the effects due to air velocity within the furnace are the most important.
    顯示於類別:[機械與機電工程學系暨研究所] 學位論文

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