高黏度糖料蒸汽加压雾化特性及雾滴分布规律实验研究

doi:10.3976/j.issn.1002-4026.20260058

Abstract

Abstract: To investigate the atomization process and droplet evolution behavior of a high-viscosity sugar solution, optical measurement techniques were employed. Based on optical measurement principles, laser diffraction and high-speed imaging were used to examine the effects of solution temperature and injection pressure (p_g) on the atomization characteristics of the solution under steam-assisted pressurization. The results showed that, as the solution temperature increased from 20°C to 60°C, the dynamic viscosity exhibited a non-monotonic decrease–increase–decrease trend. In contrast, the surface tension gradually decreased from 72.66 to 62.05 mN/m with increasing temperature. Under the combined influence of these properties, the Sauter mean diameter (SMD) of the droplets first decreased and then increased, varying within the range of 30–90 μm. The droplet dispersion range also increased initially and then decreased. When the liquid mass flow rate was maintained at q_m = 42 kg/h and p_g was increased from 0.10 to 0.35 MPa, droplet size exhibited an overall decreasing trend. At p_g = 0.30 MPa, the minimum droplet size and maximum dispersion range were obtained. These findings reveal the steam-assisted atomization mechanism of high-viscosity sugar solutions under the coupled effects of solution properties and operating conditions and clarify the evolution behavior of fine droplets.

Key words: twin-fluid nozzle, dynamic viscosity, surface tension, steam, injection pressure, Sauter mean diameter, spray angle

CLC Number:

O359

GU Conghui, YIN Huiqian, XU Bingyang, LIU Cide, LIU Wenkui, LU Di. Experimental study of steam-assisted atomization characteristics and droplet distribution of a high-viscosity sugar solution[J].Shandong Science, 0, (): 1-.

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Experimental study of steam-assisted atomization characteristics and droplet distribution of a high-viscosity sugar solution

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