干红葡萄酒论文：基于ANSYS在干红葡萄酒发酵过程中对发酵罐内温度场.doc

干红葡萄酒论文：基于ANSYS在干红葡萄酒发酵过程中对发酵罐内温度场的模拟分析研究【中文摘要】葡萄酒发酵过程中,温度过高会导致葡萄酒的口感和香味变差,温度的控制对葡萄酒的品质起着重要的影响作用。因此,对葡萄酒发酵过程中发酵罐内温度分布规律的研究,有助于对葡萄酒发酵过程中温度的控制提高葡萄酒的品质。我国葡萄酒产业规模逐渐扩大,葡萄酒发酵过程中发酵罐内的温度冷却系统设计有严格的要求,了解葡萄酒发酵过程中的温度场分布规律,可以使发酵罐内冷却系统设计更合理,节省冷却装置消耗的能源,节约企业成本。本文通过运用ANSYS10.0有限元热分析软件对生产中干红葡萄酒发酵过程中温度场的模拟,分析发酵罐内的整体及局部温度变化趋势。为实际发酵过程中换热器的放置及发酵罐内冷却装置的设计提供参考。本文运用TC-2008系列多路温度测试仪对环境温度维持在26.10.5条件下的5L发酵罐内干红葡萄酒发酵过程进行温度测点分布研究,测量分析不同平面不同高度上温度变化规律。干红葡萄酒测点温度分布实验得出如下结论:(1)t在7-22h这一阶段比重下降速率最快,温度上升的速度最快。(2)t在10-30h干红葡萄酒发酵过程中温度达到最大值,最高温度出现在液面与果皮的交界面处,发酵液最高温度测点与最低温度测点的最大温差接近4。(3)沿着轴线方向上,发酵液的温度变化规律是从液面到罐底温度逐渐降低。(4)沿着径向方向,发酵液的温度变化规律是随着半径的增大温度逐渐降低。温度达到最大之后,发酵液单位时间内放出的热量减少,罐内发酵液温度开始下降。依据葡萄酒发酵过程中的规律及实验参数,利用有限元分析软件ANSYS模拟生产中5吨发酵罐内干红葡萄酒发酵过程温度场分布规律,得出以下结论:(1)发酵液最高温度出现在液面与果皮的交界处,发酵液中最高温度与最低温度的最大温度差值达8.808。(2)沿着轴线方向上,发酵液中的温度变化规律是从发酵液面到罐底方向温度逐渐降低,最高温度点与最低温度点最大温差达到8.677。(3)沿着径向方向,发酵液中的温度变化规律是随着半径的增大温度逐渐降低,最高温度与最低温度点的最大温度差值达7.487。【英文摘要】During the wine fermentation process, higher temperature will make wine fermentation taste and smell worse. The control of the temperature plays an important role on wine quality. Therefore, pick for fermentation temperature distributions research, which helps to the fermentation process of fermentation temperature control. Improve the quality of wine. Improve the quality of wine.Our country wine industrial scale expands gradually, can make fermentation tank inside cooling system design more reasonable and save cooling device, the consumption of energy saving enterprise cost. This article through the use of thermal analysis software ANSYS10.0 to simulate fermentation temperature field and local temperature change Thus for the fermentation process of heat exchanger in place and fermentation tank of refrigeration equipment design provides theory basis.This thesis uses TC - 2008 series multiple under the condition of the greenhouse temperature of 26.10.5to measure five liters 5 L, measuring different plane and different altitude temperature changes.Red wine temperature distribution experiment measuring conclusion:(1) Temperature rise fastest and specific gravity decline faster during 7-22h.(2) Red wine fermentation temperature is the highest, highest temperature appeared in the liquid surface and the peel during 10-30h. The highest temperature and minimum temperature points reaches 4.(3) Along the axis the temperature changes from the liquid to bottle cork temperature decline fast.(4) The radial direction temperature change from axis to wall temperature gradually reduced. Maximum temperature is reached after decreasing speed began to fall, proportion of fermentation the heat of the unit time decreases, temperature began to decline.According to the rules wine fermentation process experiment parameter, using ANSYS software to simulate industrial production of red wine fermentation tankof 5 tons, temperature distributions within the following conclusions: (1) Fermented highest appeared on the border between liquid surface and peel, temperature increase fast. The highest temperature and minimum temperature points reaches 8.808.(2) Along the axis the temperature changes from the liquid to bottle cork temperature decline fast. The highest temperature and minimum temperature points reaches 8.677.(3) The fermentation temperature decline with the increase of radius. The highest temperature and minimum temperature points reaches 7.487.【关键词】干红葡萄酒 测点分布实验 模拟温度场【英文关键词】Red wine Measure point distribution experiment Simulate temperature distribution【目录】基于ANSYS在干红葡萄酒发酵过程中对发酵罐内温度场的模拟分析研究摘要5-6ABSTRACT6-7第一章 绪论10-161.1 引言101.2 我国葡萄酒现状与发展10-111.3 研究的目的和意义11-121.4 国内外应用有限元分析软件ANSYS 现状12-131.5 实验测定干红葡萄酒的指标13-141.6 实验研究方法14-161.6.1 小型发酵罐内干白葡萄酒发酵过程温度分布实验研究方法141.6.2 小型发发酵罐内干红葡萄酒发酵过程温度实验研究方法141.6.3 实验过程中测量干红葡萄酒发酵过程中的参数14-16第二章 小型发酵罐中干白葡萄酒发酵过程的温度分布研究16-252.1 实验原料与仪器设备162.1.1 实验原料162.1.2 实验仪器162.2 干白葡萄酒发酵过程温度实验设计16-172.3 干白葡萄酒发酵过程中测点温度实验数据分析17-242.3.1 干白葡萄酒发酵过程中比重随温度的变化规律17-182.3.2 对发酵过程中1-10 十个测点分析18-242.4 小结24-25第三章 小型发酵罐内干红葡萄酒发酵过程的温度分布研究25-373.1 实验原料与仪器设备253.1.1 实验原料253.1.2 实验仪器253.2 干红葡萄酒发酵过程温度实验设计25-363.2.1 小型发酵罐内干红葡萄酒发酵过程测点温度分布实验25-313.2.2 小型发酵罐内干红葡萄酒发酵过程测点温度分布实验31-363.3 小结36-373.3.1 小型发酵罐内干红葡萄酒发酵过程温度测点分布实验363.3.2 小型发酵罐内干红葡萄酒发酵过程温度测点分布实验36-37第四章 应用ANSYS 软件模拟干红葡萄酒发酵过程的温度场37-464.1 有限元分析软件ANSYS 的应用简介37-384.2 通过实验计算干红葡萄发酵过程中内热源38-404.2.1 根据干红葡萄