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混合器作为混合过程中一种必需的设备,在石油、化工和酿造等行业有着广泛的应用,但不同行业由于其介质性能和混合要求的不同,相应混合器的结构也应不同,而目前国内外多采用经验类比法对混合器进行设计,检测则采用取样分析法.随着应用的推广和深入,这些方法对于设计高效节能的混合器已显得有所不足。 本文针对饮料和酿造行业的特点,提出一种内部无任何阻隔构件的新型混合器,并对其设计、计算及检测等一系列问题进行研究.1 应用特点与结构设计 饮料和酿造行业的应用特点有:(1)待混合的两种液体粘性相差不大,且互溶性较好;(2)流动不应出现死区,也不宜受过大的剪切作用,以保证液体品质(如酸度和甜度等)不受破坏,并且符合国家卫生标准.
As a necessary equipment in the mixing process, the mixer has a wide range of applications in the petroleum, chemical and brewing industries. However, the structure of the corresponding mixer should also be different due to the difference of the medium performance and the mixing requirement in different industries. At present, Externally, the mixer is designed by the empirical analogy method, and the sampling and analysis method is adopted for the detection.With the popularization and further application of these methods, these methods have become inadequate for the design of an energy-efficient mixer. In this paper, aiming at the characteristics of the beverage and brewing industries, a new type of mixer with no obstruction components inside is proposed, and a series of problems such as its design, calculation and testing are studied.1 Application Features and Structure Design Application Characteristics of Beverage and Brewing Industries There are: (1) the two liquids to be mixed have little difference in viscosity, and mutual solubility is better; (2) the flow should not appear dead zone, should not be subject to excessive shear to ensure the liquid quality (such as acidity and sweet Degree, etc.) are not damaged, and in line with national health standards.