Steaming Mash Of Corn Flour In The Horizontal Ring Gap Of Fluid Mechanics And Heat Transfer Research

Many kinds of fluid of chemical industry, grocery industry and bio-chemical industry are visco-elastic fluids, they belong to non-newtonian fluids. It must company with heat exchange when the non-newtonian fluids are produced or applied. Because non-newtonian fluids have very special characters and their applied area are very wide, many researchers have deeply studied non-newtonian fluids from different aspects in these years. But, because the characters of non-newtonian fluids are very special, people always applied approximate calculation method to deal with the problem of non-newtonian fluids mass exchange and heat exchange according to their experience. And the fluids researched mostly are ideal fluids, not actual fluids. These factors make the result of calculation has big gap to the real result, and the cost of designing of the heat exchanger is too high or the heat exchanger is unsuitable. All of these will bring enormous loss to the production. For example, there is quality of heat released during the biology reaction, if the heat can not be transferred in time, the temperature of leavening will rise, the microbe will die, and the production will be affected. So, it is necessary to research the actual non-newtonian fluids.Corn powder is the familiar material of grocery industry and fuel production. The rheology character, hydrodynamics character and heat transfer character are important to its process technics. There is some research in this aspect, but it is still difficult to describe it quantificationally. We research the corn powder cooking liquor are want to acquire the model of its rheology and heat transfer, find an approach of researching the actual non-newtonian fluids heat transferand settle the problem of non-newtonian fluids heat transfer in production.It often use coil heat exchanger to transfer heat in industry production. The coil heat exchanger has big area, but its efficiency of heat transfer is no very high. We know when fluid flow in annular space, it has very high film coefficient of heat transfer. This article has studied the heat transfer of non-newtonian fluids when they flow in annular space. We also wish to provide the theory reference for applying annular space heat exchanger in the industry production. The research object of this article is corn powder cooking liquor, it is a kind of non-newtonian fluids. This article has studied the relationship between the flow behavior index n, consistence parameter K and concentration and temperature. At first weigh some corn powder, formulate a certain concentration solution. Heat the solution to 100C with unending agitation. After 70 minutes, the material is well cured. We use NDJ-79 viscometer measure the material in different temperature. The result shows that the corn powder cooking liquor is pseudoplastic fluid when it is in low consistence, and it agree with power law model. The flow behavior index n dwindles with the heightening of the concentration, but does not vary with the varying of temperature. The consistence parameter K heightens with the heightening of the concentration, and dwindles with the rising of the temperature. The relationship between the flow behavior index n and concentration agree with the formula(l):n = 0.9745