挤出式奶油输送机特性分析及优化设计
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(成都理工大学,四川 成都 610059)

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杨健(1972—),女,成都理工大学副教授,博士。E-mail: 25496237@qq.com

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成都理工大学智能制造学科项目(编号:10800-17Z0620);四川省教育厅科研计划项目(编号:18ZB0067);成都理工大学机械工程专业教学创新团队项目(编号:10912-JXTD201501)


Characteristic analysis and optimization design of extrusion cream conveyor
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(Chengdu University of Technology, Chengdu, Sichuan 610059, China)

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    摘要:

    通过分析输送机的工况需求,研究影响输送的相关因素,确定了输送机工作过程的力学特性模型。采用分析力学方法,得到影响等直径变螺距因素的力学特性模型;利用Unigraphics NX建立三维模型,并导入Ansys Workbench软件中进行静力学仿真、模态分析和优化设计。结果表明,通过仿真分析和优化,奶油输送机的最大变形量发生在螺旋轴顶部边缘,优化后结构的质量、总变形量及等效应力上均减少了10%以上。

    Abstract:

    Objective By analyzing the working conditions of the conveyor, the factors affecting the transportation were studied and the mechanical characteristics model of the conveyor was determined. Methods Analytical mechanics method was used to obtain the mechanical characteristics model affecting the equal-pitch variable pitch factor. The three-dimensional model was built using Unigraphics NX and imported into Ansys workbench software. The static simulation, modal analysis and optimization design were performed. Results Through simulation analysis and optimization, the maximum deformation of the cream conveyor occurred at the top edge of the screw shaft, and the mass, total deformation and equivalent stress of the optimized structure were reduced by more than 10%. Conclusion This method could provide a theoretical reference for mechanical research and structural design of conveyors.

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引用本文

杨健,李新闻,柳伟兵.挤出式奶油输送机特性分析及优化设计[J].食品与机械,2018,34(7):78-82.
YANGJian, LIXinwen, LIUWeibing. Characteristic analysis and optimization design of extrusion cream conveyor[J]. Food & Machinery,2018,34(7):78-82.

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  • 收稿日期:2018-04-13
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  • 在线发布日期: 2023-03-17
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