文章基本信息

标题：An Analysis of Velocity-temperature Characteristics of Liquid-solid Two-phase Abrasive Flow Machining of Food Molding Tubes
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作者：Junye Li ; Fengyu Sun ; Jing Li 等
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：11
期号：1
页码：17-26
DOI：10.19026/ajfst.11.2348
出版社：MAXWELL Science Publication
摘要：In this study, through numerical simulation of solid-liquid two-phase flow heat transfer characteristics of abrasive flow of food molding polishing and corresponding surface machining features of channel inside of common-rail tube, the distributed cloud maps of the dynamic pressure, turbulence kinetic energy, velocity and the static temperature at the regions close to the wall when the temperature and velocity changes can be obtained. Which provide theoretical basis for the realization of surface quality control technology to the food molding tube abrasive flow of food molding polishing. The food molding tube is widely used in military and civil field, the surface quality of the internal channels will decide the performance of the components or the whole machine, abrasive flow of food molding machining technology is an effective method to improve the internal surface quality of food molding tubes.