Simulation and Analysis of the Impact of Key Parameters of the Venturi Mixer on the Mixing Uniformity of High-Viscosity Semi-Solid Foods
This study investigates the influence of key parameters of a Venturi mixer on the mixing uniformity of high-viscosity semi-solid foods,focusing on production processes for products such as hot pot base and chili oil.Through the design and numerical simulation of the Venturi mixer,the effects of different throat lengths and diameter differences on mixing performance were analyzed.The results indicate that shorter throat lengths and larger diameter differences improve mixing uniformity.The optimal parameter combination was determined to be a throat length of 20mm and a diameter difference of 14mm,significantly enhancing mixing uniformity.This research provides an effective so-lution for the automated production of high-viscosity semi-solid foods and has broad application prospects.
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维普
