Disperse systems temperature field finding at reception of firm crystal-amorphous structures
crystal-amorphous structures, disperse systems
The temperature field of firm crystal-amorphous structures receiption from liquid systems in the fluid bed is explored. The stable conducting terms of process are certain.
Previous studies have shown that increasing the irrigation density increases the probability of formation of agglomerates, which causes a decrease in temperature; therefore, it is advisable to measure the temperature field in the environment of the dispersant and compare it with the values of temperatures at the characteristic point, according to which the regulation of the flow of liquid phase to the granulator is carried out.
The objective of the experimental research was to determine the change of the temperature field in disperse systems in obtaining crystalline-amorphous solid structures in a fluidized-bed apparatus.
In case of an increase in the amount of heat flow, an adequate increase in the flow of liquid phase occurs. This results in the local overturning of solid particles and, as a result, the formation of large aggregates and loss of quality of fluidization. To eliminate this disadvantage it is advisable to create conditions for uneven distribution of the coolant speed.
In the downstream right and left fluxes, the coolant speed should not exceed the rate of gas filtration through the material. In the left upward flow, in which the direction of motion of the granular material is opposite to the direction of the vector of the linear velocity of the dispersed droplets of the liquid phase, it is expedient to increase the flow of the coolant in a direction that coincides with the downstream flow. To verify these provisions, it is expedient to conduct a study of the continuous process of formation of solid multilayer composites.
2. Корнієнко Я.М., Гатілов К.О. Гідродинаміка псевдозрідженого шару в процесі одержання багатошарових твердих композитів із заданими властивостями // Одеська національна академія харчових технологій, Наукові праці випуск №35, том 2. – Одеса, 2009. – С. 62 - 66.
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