Temperature and Wind Speed in Heat Flow Field and Optimization of Box-type Curing Barn Based on AKIMA Interpolation
In order to study the heat flow field of the box-type curing barn,the environmental condition of the curing barn in each period of baking is mastered.AKIMA interpolation method is used to calculate the temperature and wind velocity gradient of the box,and then the cloud image is inserted into the model to visualize the heat flow field of the curing barn.1)The heat flow field of different positions of the box is greatly different:lower part of the box＞middle part＞upper part.2)The heat flow field in different periods of baking is very different,i.e.in the dry stiffening stage,the wind speed in the interleaf interval is maintained at a high level,while the temperature distribution is uniform,and the overall temperature difference does not exceed 6 ℃;in yellowing stage and fixed color stage,the wind speed between leaves was relatively small,the temperature distribution was uneven,and the overall temperature difference reached 8～10 ℃.According to the above results and combined with the actual production situation,the optimization suggestions of box baking are put forward.1)Frequency conversion fan is used,since in the box baking process,high wind speed gear(45～50 Hz of circulating fan 8# fan)can be used before 120 h,and low wind speed gear(35～40 Hz of circulating fan 8# fan)can be used after 120 h to ensure the permeability of tobacco while retaining the original aroma.2)An air distribution plate with an increasing angle is placed under each box to ensure the air intake of each box.The thermal field distribution of box-type curing barn in different baking stages and different positions of the box is uneven,but the overall gap becomes smaller as the baking process enters the drying stage.According to the research results,the baking equipment and box-type baking process are reasonably adjusted to improve the baking quality of box-type baking.
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