烹饪油烟颗粒扩散特性仿真分析

doi:10.19784/j.cnki.issn1672-0172.2025.02.008

摘要/Abstract

摘要： 采用欧拉-拉格朗日方法对半封闭厨房空间内的油烟扩散和吸油烟机捕集过程进行了数值模拟。考虑到叶轮周期性旋转造成的进风口压力脉动和压力不对称分布的影响,使用瞬态仿真的方式进行模拟;考虑到锅体热辐射以及燃烧废气对油烟运动的影响,使用热泳力、布朗力、萨夫曼升力等微观力来描述微纳米级油烟颗粒的热运动。首先,对比了发烟后不同时刻仿真与实验的油烟状态,验证了仿真方法的有效性,并对可能发生油烟逃逸的现象进行了仿真验证。随后对烹饪区不同高度位置油烟的速度和温度分布进行了分析,并讨论了锅体附近和吸油烟机进风口两个典型位置处,0.0001 μm~10 μm范围内油烟颗粒所受到的各种力的大小,揭示了推动不同形态和不同粒径油烟运动的原因。最后从曳力分布的角度出发解释了实验中出现的各种油烟状态,证明了曳力是影响可吸入油烟颗粒运动的最主要因素。为了解油烟扩散机理以及提高吸油烟机捕集效率提供了理论依据。

关键词: 欧拉-拉格朗日方法, 油烟颗粒, 速度, 温度, 受力

Abstract: The Eulerian-Lagrangian method was used to simulate the cooking oil fume diffusion and range hood capture process in the semi-enclosed kitchen room. Considering the effects of pressure pulsation and asymmetric distribution at the inlet of range hood caused by the periodic rotation of the impeller, the transition model is used to simulate. Considering the influence of heat radiation of the pot and burning waste gas to the movement of the cooking oil fume, some microscopic forces, such as thermophoretic force, Brownian force and Saffman lift, were used to describe the thermal movement of Mico-nanometer cooking oil fume particles. Firstly, the cooking oil fume state of simulation and experiment at different times is compared to verify the validity of the simulation method, and the phenomenon of cooking oil fume escape may occur is simulated and analyzed. Subsequently, analyzed the velocity and temperature distribution of cooking oil fume at different height locations in the cooking zone, and discussed the magnitude of various forces on cooking oil fume particles in the range of 0.0001 μm~10 μm at two typical locations, where near the pan and at the range hood inlet, revealing the reasons that drive the movement of cooking oil particles in different forms and with different sizes. Finally, explained the various cooking oil fume statuses presented earlier from the view of drag force distribution, proving that drag force is the primary factor influencing the motion of inhaled cooking fume particles. Provides theoretical insights into the mechanisms of cooking oil fume diffusion and the improvement of exhaust range hood capture efficiency.

Key words: Eulerian-Lagrangian method, Oil fume particles, Velocity, Temperature, Force

中图分类号:

TM925.57
TB2

黄皓, 韩啸天, 李斌, 黄友根. 烹饪油烟颗粒扩散特性仿真分析[J]. 家电科技, 2025, 0(2): 58-65.

HUANG Hao, HAN Xiaotian, LI Bin, HUANG Yougen. Simulation analysis of diffusion characteristics of cooking fume particles[J]. Journal of Appliance Science & Technology, 2025, 0(2): 58-65.

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