Effect of Slit Nozzles of Different Structures on the Heat Transfer of Impinging Jets

Shu Zhitao; Xie Jing; Yang Dazhang

doi:10.3969/j.issn.0253-4339.2019.06.090

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Effect of Slit Nozzles of Different Structures on the Heat Transfer of Impinging Jets

更新时间：2024-07-18

- Effect of Slit Nozzles of Different Structures on the Heat Transfer of Impinging Jets
- Journal of Refrigeration Vol. 40, Issue 6, (2019)
- 作者机构：
  
  上海海洋大学食品学院上海水产品加工及贮藏工程技术研究中心上海冷链装备性能与节能评价专业技术服务平台
- 作者简介：
- 基金信息：
- DOI：10.3969/j.issn.0253-4339.2019.06.090
  CLC：
- Published：2019
- 稿件说明：
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Shu Zhitao, Xie Jing, Yang Dazhang. Effect of Slit Nozzles of Different Structures on the Heat Transfer of Impinging Jets[J]. Journal of refrigeration, 2019, 40(6).
DOI：

Shu Zhitao, Xie Jing, Yang Dazhang. Effect of Slit Nozzles of Different Structures on the Heat Transfer of Impinging Jets[J]. Journal of refrigeration, 2019, 40(6). DOI： 10.3969/j.issn.0253-4339.2019.06.090.

摘要

本文利用数值模拟结合实验验证的方法对比了170 Pa和190 Pa两种压力条件下，3种不同结构的V型条缝喷嘴对冲击式速冻设备换热情况的影响，分别从喷嘴出口风速、横流方向风速以及努塞尔数（Nu）3个方面进行研究分析。结果表明：喷嘴延伸段长度K较大的喷嘴出口风速较大、流场较为均匀，但较大的喷嘴延伸段长度K反而会削弱对流换热的强度；喷嘴渐缩段与延伸段之间的夹角α较小的喷嘴在横流方向上的风速较小、均匀度较高，受横流影响较小，但对提高对流换热强度的作用不明显；当V型条缝喷嘴延伸段长度K=10 mm，喷嘴渐缩段与延伸段之间的夹角α=165°时，平均努塞尔数最高，对流换热的强度最大。

Abstract

In this study

the effects of three types of V-shaped slit nozzles of different structures on the heat transfer of impingement quick-freezing equipment under 170-Pa and 190-Pa pressure conditions are compared by both numerical simulation and experiment. The outlet wind velocity

cross flow wind velocity and Nussel number (Nu) are investigated under different conditions. The results show that the nozzle outlet with a longerK

nozzle extension length

has a higher wind speed and more uniform flow field. However

the longer K will weaken the convective heat transfer intensity. The nozzle with a smaller angle α between the nozzle shrinking and extension sections has a lower wind speed and higher uniformity in the transverse flow direction and is less affected by the transverse flow; however

it has no obvious effect on improving the convective heat transfer intensity. When the length of the K of the V-shaped slit nozzle is 10 mm and the angle α between the nozzle contraction and extension sections is 165°

the average Nussel number and the convective heat transfer intensity are at a maximum.

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Related Institution

Shanghai Engineering Research Center of Aquatic Product Processing & Preservation

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College of Food Science and Technology, Shanghai Ocean University

National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University

School of Energy and Power Engineering, University of Shanghai for Science and Technology

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