| 摘要: |
| 本文采用低密度海绵吸附纳米流体（相变蓄冷剂）中的纳米颗粒，改变蓄冷剂(PMC)的热物理性质，以强化蓄冷箱的蓄冷效果。采用正交实验法，以胡萝卜为实验对象，箱内空气平均温度对时间的积分值为对比指标，分析海绵厚度（8 mm、16 mm、20 mm）、纳米流体质量分数（0.1 %、0.15 %、0.2 %）、每千克蔬菜对应的蓄冷材料质量（0.429 kg、0.5 kg、0.571 kg）、蔬菜预冷温度（-1 ℃ 、4 ℃ 、12 ℃）对蓄冷效果的影响。研究结果表明：影响蓄冷效果的主次因素为蔬菜预冷温度、纳米流体质量分数、蓄冷材料质量、海绵厚度；蓄冷效果随着海绵厚度、PMC质量分数和PMC质量的增大而增强，预冷温度在4 ℃时较佳；由极差值可知，各因素的最优水平为海绵厚度20 mm、纳米流体质量分数0.2 %、蓄冷材料质量0.571 kg、预冷温度4 ℃，但是从经济角度考虑，海绵厚度可以用16 mm代替20 mm，纳米流体质量分数可以用0.15 %代替0.2 %。该实验方法及结果具有借鉴作用，可以为后期的实验及分析提供理论基础。 |
| 关键词: 蓄冷包装箱 正交实验 影响因素 |
| DOI： |
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| 基金项目:天津市科委基金项目（15JCTPJC64300）资助。 |
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| Study on the Influencing Factors of Cold Storage Incubator with Al2O3-H2O Nanofluids by Orthogonal Method |
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Di Qianqian, Yang Zhaodan, Liu Bin, Wang Ruixing
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| (Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce) |
| Abstract: |
| In order to improve the effect of cold storage in box with nano fluid, the low density sponge is used to adsorb nano particles and the thermophysical properties of the coolant is changed. The carrots are used as the experimental object in the experiments by orthogonal method. And the integral value of average temperature of the air in the box is taken as the index to compare the effect of cool storage. The influence of thickness of porous sponge (8 mm, 16 mm, 20 mm), mass fraction of nanofluids (0.1%, 0.15%, 0.2%), quality of cold storage materials for per kilogram of vegetables (0.429 kg, 0.5 kg, 0.571 kg), and pre-cooling temperature of vegetables (-1 ℃, 4 ℃ , 12 ℃) on the refrigeration effect in the incubator were explored. The results of the study are as follows: (1) the importance sequences of factors are pre-cooling temperature of vegetables, mass fraction of nanofluids, the quality of cold storage materials for per kilogram of vegetables, and the thickness of porous sponge; (2) with the increasing of the thickness of porous sponge, the mass fraction of nanofluids, and the quality of cold storage materials for per kilogram of vegetable, the effect of cooling storage will be better. The optimal pre-cooling temperature is 4 ℃ out of 12 ℃, 4 ℃, - 1 ℃; (3) the optimal combination of all the factors for the effect of cool storage is as following: the thickness of porous sponge of 20 mm, the mass fraction of 0.2%, the quality of cold storage materials for per kilogram of vegetable of 0.571 kg, and vegetables pre-cooling temperature of 4 ℃. But the porous sponge of 16 mm instead of 20 mm, and the mass fraction of nanofluids of 0.15% instead of 0.2% are suggested for economical reason. This experiment method and results provide a theoretical basis for further experiments and analysis. |
| Key words: cold storage incubator orthogonal test influencing factors |
