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ID 10594
Eprint ID
10594
FullText URL
Title Alternative
Terminal Velocity of Fluidizing Grains in a Vertical Pipe
Author
Ta, Na
Mohri, Kentaro
Abstract
It is necessary to know the characteristics of grain when grain is transferred and processed. In this research, in order to clarify the fundamental flow characteristics of grain, the flow state in a vertical pipe was investigated. Brown rice, BB shot (pellets) "BB's" and soybean were fluidized by the air style. We determined minimum fluidization velocity and terminal velocity, recorded the flow state, and observed the flow state with a video camera. The results of the experiment were as follows: 1) Minimum fluidization wind velocities were 1.6-2.1m/s in soybean, and 1.2-1.7m/s in BB's. This might be because of the shapes of soybean and BB's. 2)A fountain state appeared in brown rice, but not in either soybean or BB's. This might be because of the shapes of soybean and BB's. 3)Terminal velocity was 6.8m/s in brown rice, 9.5m/s in BB's, and 12.2m/s in soybean respectively.
Abstract Alternative
穀粒を輸送し,調製加工する場合には,その特性を知る必要がある.本研究は,鉛直管内における流動状態を調べることにより,穀粒の基本的流動特性を明らかにする目的で,玄米,BB弾,大豆を空気流によって流動化させて,流動化開始風速と終端速度を求め,その流動状態をビデオカメラで記録して観察した.その結果から:1.流動化開始風速は,大豆が1.6~2.1m/s,BB弾は1.2~1.7m/s,玄米は0.6~1.1m/sの範囲にあった.2.玄米に噴水状態が現れたが,大豆とBB弾に噴水状態がなかった.これはBB弾と大豆の形状が球あるいは球に近いためであると考えられた.3.終端速度を測定した結果,玄米が6.8m/s,BB弾は9.5m/sで,大豆は12.2m/sであることが分かった
Keywords
grain
minimum fluidization velocity
static pressure drop
terminal velocity
Published Date
2003-02
Publication Title
岡山大学農学部学術報告
Publication Title Alternative
Scientific reports of the Faculty of Agriculture, Okayama University
Volume
volume92
Issue
issue1
Publisher
岡山大学農学部
Publisher Alternative
Faculty of Agriculture,Okayama University
Start Page
57
End Page
61
ISSN
0474-0254
NCID
AN00033029
Content Type
Departmental Bulletin Paper
language
日本語
File Version
publisher
Refereed
False
Eprints Journal Name
srfa