Research On Numerical Calculation And Evaluating Method Of Stirring Performance Of High-speed Blender

The high-speed blender is a type of high-speed mixing machine widely used in home kitchens.With the increase in its popularity and people’s attention to dietary nutrition,the stirring performance(hereinafter referred to as food residue rate)of the blender has become an important indicator for the selection of the blender and a key consideration for R&D personnel.However,the current food residue rate can only be obtained by cumbersome and time-consuming experimental methods,and the test results are also easily affected by experimental factors and become unstable.But evaluating the food residue rate through numerical calculation is helpful for saving costs,and its result is more stable.This paper takes the high-speed blender as the research object,analyzes the characteristics of its flow flied based on fluid mechanics,numerical calculation and experimental methods,and researches the method of evaluating the food residue rate through numerical calculation.The research contents of this paper are as follows:(1)Research on numerical calculation method of ultra-high-speed and two-phase flow field of the blender.The problem of flow field studied in this subject is inherently unsteady,and the physical field is equivalent to a gas-liquid and two-phase flow field.This paper establishes the calculation domain of the flow field of the blender,studies the meshing method,turbulence model,two-phase flow model and solving algorithm,establishes a numerical calculation model,and calculates the torque of blade to verify the accuracy of the numerical calculation.(2)Research on the evaluating method of the food residue rate of the blender.This paper analyses the relationship between the physical quantities in the flow field and the food residue rate through numerical calculation and studies the effects of turbulent kinetic energy,fluid velocity and torque of blade on the food residue rate to verify the feasibility and applicability of the above three evaluating indicators.(3)Research on each indicator evaluating the food residue rate of blades with different bending angles.This paper designs blades with different bending angles and calculates three indicators of turbulent kinetic energy,fluid velocity and torque of blade by numerical calculations,and then compares and analyzes the food residue rate of the corresponding blades.The feasibility and veracity of each index to evaluate the food residue rate are studied when the bending angle of blade changes.(4)Research on each indicator evaluating the food residue rate of blades with different structures.This paper designs blades with different structures and calculates three indicators of turbulent kinetic energy,fluid velocity and torque of blade by numerical calculations,and then compare and analyzes the food residue rate of the corresponding blades.The feasibility and veracity of each index to evaluate the food residue rate are studied when the structure of blade changes.This paper is aim to achieve the following goals by studying the evaluating indicators of the food residue rate of the blender.First,this paper studies the indicators related to the food residue rate and the influence of these indicators on the food residue rate.Secondly,through numerical calculation,this paper studies the law of these indicators when the bending angle and structure of the blades change.on this basis,this paper verifies the feasibility and applicability of these indicators to evaluate the food residue rate.