同向旋转型双螺杆挤压机及传动系统设计【含CAD图纸】
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编号无锡太湖学院毕业设计（论文）相关资料题目：同向旋转型双螺杆挤压机 及传动系统设计 信机 系 机械工程及自动化专业学 号： 0923231学生姓名： 曹彬彬 指导教师： 戴 宁（职称：副教授 ） （职称： ）2013年5月25日 目 录一、毕业设计（论文）开题报告二、毕业设计（论文）外文资料翻译及原文三、学生“毕业论文（论文）计划、进度、检查及落实表”四、实习鉴定表 编号无锡太湖学院毕业设计（论文）开题报告题目：同向旋转型双螺杆挤压机 及传动系统设计 信机 系 机械工程及自动化专业学 号： 09232231 学生姓名： 曹彬彬 指导教师： 戴 宁（职称：副教授 ） （职称： ）2012年11月25日课题来源自拟课题科学依据（包括课题的科学意义；国内外研究概况、水平和发展趋势；应用前景等）（1）课题科学意义挤压加工技术作为一种经济实用的新型加工方法广泛应用于食品生产中，并得到迅速发展。采用挤压技术来加工食品，只要简单地更换挤压模具，便可以很方便地改变产品造型。挤压研究内容包括原料经挤压后微观结构及物理化学性质的变化，挤压性能及原料本身特性对产品质量的影响等，为挤压技术在新领域的开发应用奠定了基础。挤压机有多种机型，本文主要研究螺杆挤压机，它主要由一个机筒和可在机筒内旋转的螺杆等部件组成。螺杆挤压机按螺杆数量分为单螺杆挤压机和双螺杆挤压机两大类。单螺杆与双螺杆挤压机的主要差别是其中物料的允许水分范围以及加工能力的差别应是最值得注意的方面。本文主要研究双螺杆挤压机。双螺杆挤压机是多螺杆挤压机中的一种，是在单螺杆挤压机的基础上发展起来的。在双螺杆挤压机的机筒中，并排安放两根螺杆，故称双螺杆挤压机。双螺杆挤压机按螺杆方向不同，可分为同向旋转和反向旋转两大类，本文主要研究同向双螺杆挤压机。同向旋转相较反向旋转，其优越性是很明显的，但这并非说同向旋转不存在问题。首先是推送效率问题，反向旋转式螺杆的挤压建立在类似于齿轮泵的原理上，物料在双螺杆内的流动不是由于摩擦牵引作用，而是因为机械的强制推送，物料能均匀分配给两螺杆，所以推送效率高。但双螺杆同向旋转式，按螺杆旋转方向，物料只送往螺杆转向端，物料分布偏向一方，其推送性只及反向旋转的一半左右。（2）挤压机的研究状况及其发展前景与传统生产工艺相比，挤压加工极大地改善了谷物食品的加工工艺，缩短了工艺过程，丰富了谷物食品的花色品种，降低了产品的生产费用，减少了占地面积，大大降低了劳动强度，同时也改善了产品的组织状态和口感，提高了产品质量。随着人民生活水平的提高和饮食结构的变化，随着对挤压机理研究的不断深入和新型挤压设备的研制开发，挤压食品的品种和产量将会日益增多，并朝着高效节能，产品风味多样化和美味化方向发展。 与发达国家相比，我国在双螺杆挤出机的设计制造及应用方面存在很大的差距。国内双螺杆挤出机开发及研究工作起步较晚，因此产品档次较低，系列化程度低，多数产品的技术水平、螺杆、机筒的精度、整机性能和质量与目前发达国家的发展水平有一定差距。目前，我国生产的异向旋转双螺轩挤出机多为锥形双螺杆挤出机，平行异向双螺杆挤出机很少，并且多为中、小型机，国内所需的大型异向双螺杆挤出机几乎全部依赖进口。在双螺杆挤出机的设计、计算以及制造技术方面仍有不少难点需要克服，这些都制约了我国双螺杆挤出技术与装备的发展。随着国民经济的发展，大型塑料管材、型材、板材在石化、建筑、农业、国防等领域的应用日渐广泛。大型平行异向双螺杆挤出机的开发研制必将受到越来越多的重视。研究内容1.熟练掌握同向旋转型双螺杆挤压机的工作原理与结构2.熟悉同向旋转型双螺杆挤压机挤压过程中的螺杆结构设计与受力分析3.熟练掌握同向旋转型双螺杆挤压机的各参数的设计和各传动的结构设计拟采取的研究方法、技术路线、实验方案及可行性分析研究方法：根据课题所确定的挤压机种类，用途及生产能力确定挤压机的主要构件（例如螺杆，机筒）机构形式和尺寸参数，运动参数及动力参数（电机功率）。根据挤压机主要构件的形式，性质及运动参数，拟定整机的机械传动链和传动系统图。计算并确定各级传动的传动比，皮带转动，齿轮转动等传动构件的结构参数及尺寸，拟定机器的结构方案图。根据结构方案图，在正式图纸上拟定传动构件及执行构件的位置，然后依次进行执行构件及传动系统设计机体，操纵机构设计，密封及润滑的结构设计。研究计划及预期成果研究计划：2012年10月12日-2012年12月31日：按照任务书要求查阅论文相关参考资料，完成毕业设计开题报告书。2013年1月1日-2013年1月27日：学习并翻译一篇与毕业设计相关的英文材料。2013年1月28日-2013年3月3日：毕业实习。2013年3月4日-2013年3月17日：单轴式和面机的主要参数计算与确定。2013年3月18日-2013年4月14日：单轴式和面机总体结构设计。2013年4月15日-2013年4月28日：部件图和零件图设计。2013年4月29日-2013年5月21日：毕业论文撰写和修改工作。 预期成果：根据提供的主要构件参数而计算出的传动构件的参数，尺寸及机体等是合理的，可以进行正常的生产组装，最终达到和面机的工作要求。特色或创新之处 传动紧凑、布置合理、方便装拆。已具备的条件和尚需解决的问题1、设计方案思路已经非常明确，已经具备使用CAD制图的能力和了解同向旋转型双螺杆挤压机原理结构等知识。2、使用CAD制图能力尚需加强，结构设计能力尚需加强。指导教师意见 指导教师签名：年 月 日教研室（学科组、研究所）意见 教研室主任签名： 年 月 日系意见 主管领导签名： 年 月 日 Mixing cases and model experiments Food or biological macromolecules, unlike chemical polymer, most components including carbohydrates, esters, fiber and water. In principle, each type of food materials is a unique product and its viscosity. This means mix of food ingredients fully is difficult to design it also means that every successful design is one kind of tailor made products or models. In experimental method in the past ten years have solved many particles for T.S.E and S.S.E food ingredients. These specific instances of mixed tells us that improve mixing can create a better and more homogeneous products. This is research die fast mixing elements impact on the model experiment to explore how to better understand their ability to mix.3.1. Case of sucrose-crystal melting (s.s.e.) Traditional candy industrial water at pre-set temperature dissolved sucrose crystal particles 6. The melt in the mold cost a lot of time and energy in the dehydration. Sugar in this case the water in the base diffusion rate is very low, so very slow evaporation. It will also attract we developed a new evaporation method to make the moisture content of raw materials down to close to the final product, for this process to design a new screw mixing extruder 27. In this case the most economical S.S.E extruder design is out of the feeding of sucrose crystal particles beyond the design scheme of any excess water.3.1.1. Experimental Used for melting dry sugar solid particles of double screw extrusion machine foundation design, this design can complete melting know no scattered crystals. Battenfeld single-screw extruder (D = 50 * 103 m, L/D = 12, wall thickness = 4 mm, the screw compression ratio = 3, speed = 80) of sucrose solids spray drying, a mixture of sucrose and glucose particles (1:1) to deal with both copper and cobalt thermocouple measuring temperature distribution, the distribution is a kind of microcosmic evaluation, using distance measuring input power, according to the international camel value comparison method measuring the quality and per color。3.1.2. Results and discussion Phenomenon, the limitations of the sucrose crystal melting during which exists in the two-thirds of spiral level, sucrose crystals have not mixed with other things here, this kind of phenomenon in each uninterrupted have existed in the single screw extruder, heat transfer of cylinder is poorer, therefore, that means time-consuming melting process cannot be mixed element allocation in material extrusion in the choice, in this case the so-called extrusion die head provides a solution. So-called the mixed function of extrusion die head is distribution of flow, and the remaining solid crystals scattered in the thermal boundary layer on the surface of the cylinder body, solid crystal will slowly melt in thermal boundary layer. Now realize a lot of scattered melt is achievable, but the L/D ratio is increased from 12 to 16, even if the emergence of the melt will prevent extrusion machines push in the materials. S.S.E. throughput is placed in a carefully crafted solid feed area decided to 7, this design let feed only by through the clearance of screw and barrel.Figure 7 shows the step by step development of work from start to end to the process of melting and melt temperature distribution measurement.3.2. Case of breakfast cereal production (counter-rotating t.s.e.) Used in the production of breakfast cereals, rotate T.S.E. is a very attractive a piece of equipment that work in such a manner due to its low shear force to ensure the integrity of the starch particle, they have good water absorption performance after heat treatment. So it is necessary to execute element rather than the distribution of the dispersed elements of hybrid, this is referred to in section 2.3 in T.S.E mixture can provoke slotted screw design, when rotating T.S.E. slotted screw production breakfast cereal, the flow of food particles between the adjacent screw a bolt and forced mixing and flow.3.2.1. Experimental Extruder is using a tapered rotary extruding machine by the Cincinnati Milacron create 45 type (CMA), breakfast cereal and the ideal height of cold paste viscosity (CPV) manufactured by coarse flour as a substitute for traditional drum - dry product. Fig. 7. Start and final result of a multiple step s.s.e.-development for melting of sucroserglucose mixtures.Machine use average L/D 15 eight holes, mold material is 4 mm in diameter, on the water content of 25% feed capacity is 100 kg/h of material during production we need screw vice speed of 80 r/min. Groove of screw three lengths (L1, L2, L3) in the position of the second paragraph structure into three screws. Paragraphs length L1 (2 x 55 mm), L2, L3 (2 x 110 mm), (2) x 165 mm. Product sample and the design of the screw is used to determine the viscosity on cold paste and hot. High CPV can provide better breakfast cereals scoop capacity, namely has good adhesiveness. To represent viscosity data using the so-called temperature - time driven brunton viscometer, and blah unit of measurement.The limiting phenomenon during melting in an s.s.e., is the existence of a stationary layer at 2r3 of the screwchannel height related to the screw root , where sucrose. crystals remain present without additional mixing. This is aproperty of each single screw extruder provided with a non-interrupted screw channel. The heat penetration ratefrom the barrel is low, due to this phenomenon, which means that the time consuming melting process can not beperformed in the available residence time. The selection of a distributive mixing element, in this case a so-calledpineapple head, gave the solution. The mixing function of the so-called pineapple head is to distribute the flow and tobring the remaining solid seeding crystals to the hot boundary layer at the inner surface of the barrel, wherethey will melt. 3.2.2. Results and discussion3.2.2.1 Flow phenomenonBetween kneading paddle and inversion element has an obvious difference in motion, in all investigation the set point of stagnation due to reverse course elements to be noticed. Can clearly see the tracer particles before further axial transport time is on irregular movement. This is conducted in the absence of kneading paddle, mixed in the setting of stagnation point there is not enough, for the first kneading paddle flow effect we give a diagram (figure 11) In extrusion, mixing of solids and melts has always been problematic, leading to diverse models describing the melting process. It is found that for foods based on cereals, only a few are valid, due to the simultaneous presence of water and high viscous non-Newtonian material. Mixing trials are summarised for single and twin screw extruders, with particulate solids of different particle sizes like, maizegrits, wheat flour, sucrose crystals and glucose syrup. Special mixing-heads for single screw extruders like, pineapple-heads, and slotted flight sections for counter-rotating twin screw extruders are investigated. The effects of screw geometry on mixing has been measured using co-rotating twin screw extruder modular elements like: single lead elements, mixing paddles and reversed pitch elements in a translucent model extruder by means of a study of flow phenomena and residence time distribution RTD measurements. Mixing effects are reported and their influences on viscous dissipation, residence time, curve spread and stagnancy are explained. 1999 Elsevier Science S.A. All rights reserved. When food particles during their lifetime in an extruder are subjected to axial mixing, this can be seen and measured by a changing RTD. Extremes in this case are plug flow, where all particles have the same residence time, or a wide RTD which is caused by axial mixing. Some particles will stay in the extruder cooker for a process time shorter than the average, whilst others will dwell for much longer than the average when different flow systems are compiled see Fig. 2 . Fig. 3 shows the theoretical RTD for a material with a coefficient ns1 in the power-law equation for the shear dependency of the viscosity in an s.s.e.This figure also shows the RTD data, measured whenprocessing corn grits in a Battenfeld s.s.e. at two moisture y1 . contents v s0.142, 0.20 kg kg and screw revolu- w y1 wx tions ranging from Ns1.33, 1.66, 2.0 rev s 22 . The RTD data are represented as an cumulative exit age or F-function, which shows the fraction F of the inflow, wx which has left the extruder after t seconds 3,4,16 . The E-function, the derivative of the F-function, shows the so-called exit age distribution of food particles, fed into the extruder at an infinite small time and is related to the F-function with: t Ft s Et dt 1 H 0 The average residence time t of the food material in the cooking extruder is calculated with: ts tE t dt .2 H When the F-function in Fig. 3 is observed, it follows that most of the corn grits have an exit age between t and t , 0 whereas t (3r4t . These measurements show that for a 0 single screw extruder there is a strong influence of the moisture content and the number of revolutions of the screw on the shape of the F-function and the breakthrough wx point 3 .The operating principle of twin screw extruders can be described with the existence of two parallel series of Continuously Stirred Tank Reactors CSTR , where each wx C-shaped chamber represents such a CSTR 13 . Independent thread element and before the viscosity and speed of measurement on the low pressure side of the blade, figure 11 when the situation is on the first flow and spiral around the blade with the blades at the top of the line. Next is on the high voltage side of low pressure side of the blade flow along the direction of the net flows. According to the viscosity of the fluid and the speed of the extruder, the screw can even screw in front of the material flow into the channel transmission part, however, when open in front of the screw channel transmission element is connected to the first blade, rotary will take place in the same way, but the direction of the net will be pushed to the following oar or screw channel open space. According to the velocity profile after several propeller speed gradually slow down, the kneading blade paddle series show the effect is not so clear, and through a long paddle is more like a piece of transportation behavior plug-in flow. Stagnation of kneading paddle place did not appear, because they always keep the components and transport radial vortex clean. Kneading elements in the screw conveyor has limited effectiveness, the need to push the material through the screw kneading in front of the part of the spacing. Although no significant stagnation were observed in the block adjustment and reverse blades by increasing the Angle between a small difference. Therefore mixed in kneading and delivery of material in the axial T.S.E is small. We should consider these so-called pressure, provide some mild mix. Observed due to the action on the paddle, the axial mixing seems to be several separate extrusion machines for about 4-6 OARS OARS block has the same total length, rather than a long paddle block inside the screw is more effective.3.3.2.2. Residence time distribution. These trials with different viscosity and speed setting control quantity. RTD qualitative impact of similar results. In figure 12 and 13, E, F curve shows that the viscosity of 30 pas material in a mixed stirring in touch, and under the high speed extrusion (60 RPM). For the following this example and analysis the result of the discussion, because the influence of the mixed section here is one of the most obvious, is all have survey gave similar results.Based on RTD measurement analysis, each data is calculated by Eq, the average residence time () the width of the curve using t84 / t16 presented here as a parameter, CSTR (N *) calculation and calculation of Peclet number (Pe)Quantitative amount for such axial mixing. Parameters describing the database (t92 / T), can be seen as stagnation of measure a screw installed. Variance (sigma 2) is a statistical parameters and can change in an instant, as a measure of the quality problem.Fig. 12. Effect of mixing sections on the E-curve in a co-rotating t.s.e. h s 30 Pa s, 60 rpm .For a given example of calculation parameters are shown in table 1. Table 1 shows the data of the width of the curve analysis process, direct coupling Peclet number and the number of CSTR shows good correlation (N *). PE also represents the very good agreement of design information equipment design and user part of the composition of the industry. To evaluate the mixing effect, the use of a single screw element as a reference. We can from figure 12 and figure 13, in table 1 using a 90 - degree blade make average residence time of no significant change, but the width of the curve has a clear and tail. The width of the curve and tail has been reduced, which reduce the stagnation of the plug flow increases. This also proves that we need to calculate N * and PE. The OARS reverse 30 degrees, thus increasing the average residence time and increase the width and length of the tail curve. Suggesting that block the flow can increase the axial mixing, prove, N * and Pe.Fig. 13. Effect of mixing sections on the F-curve in a co-rotating t.s.e. h s 30 Pa s, 60 rpm . Figure 12 shows that N * and Pe number compared with the reverse 30 degrees can, greatly increase the average residence time and increase the width of the curve. However, the analysis of the data does not show the growth curve of width. Compared with other elements of the research, the curve showed his early research value. Axial forward this effect shows that the so-called hybrid because of the flow phenomenon occurred in the thread and the velocity profile.Kneading paddle (90 ) can provide perfect limited radial mixing and axial mixing, because they are conveying screw in front of power consumption component so you need to provide power. Blade positioning, relative to the normal condition can reduce the flow and pressure. The axial mixing, can increase the number of placed upside down the oar, and stagnation phenomenon is still exist. Single screw structure can provide good conveying capability, but isnt particular good mixed ability. But we have to make OARS of the screw, because they can provide the necessary delivery pressure.Inversion of the active screw and screw kneading paddle, conveying the reversal of the screw part of the need to overcome negative suction effect. This explains the synchronization effect early breakthrough and stagnation. As the first part, in the case of most of the food raw material, the effect will be lower the viscosity of the product portfolio and screw elements on the product on the total amount of shear. These changes will affect the axial mixing degree of viscosity. The axial mixing ability, depends on the gap between screw and barrel number and size. In previous research, and has summed up the various authors of all types of food raw material extrusion using a twin screw extruder. All these documents will affect the RTD appearance changes, the curve of T.S.E. diffusion and viscous dissipation are stagnant. In the overall conclusion that these files are in table 2 as a qualitative result summary. The conventional confectionery industry uses water to dissolve particulate sucrose crystals at pre-set temperaturesw6 . The melt is casted in cornstarch moulds and the excessx water is removed with careful and time and energy con-suming drying operations. In this case the low diffusivity of water in sugar-based solid products is responsible for alow-drying rate. It is more attractive to develop a cooking method with initial water contents as close as possible tothe end-product moisture content. For this process an appropriate extruder and mixing screw had to be designedw27 . In this case the most economical extruder design is anx s.s.e. directly fed with sucrose crystals as particulate solidswithout any addition of extra water. For the production of breakfast cereals, a counter-rotat-ing t.s.e. is an attractive piece of equipment due to its lowshear level guarantying the survival of starch particles in such a way that they have kept there good water-absorp-tion properties after the wanted heat treatment. Therefore it is necessary to perform the mixing with distributive ele-ments instead of dispersive elements. It is mentioned in Section 2.3 that distributive mixing in t.s.e.s can beprovoked by the design of slotted screws. When producing breakfast cereals with a counter-rotating t.s.e. with slotted screws, the flow of food particles on the one screw isforced to mix with the flow on the neighbouring screw. Independent thread element and before the viscosity and speed of measurement on the low pressure side of the blade, figure 11 when the situation is on the first flow and spiral around the blade with the blades at the top of the line. Next is on the high voltage side of low pressure side of the blade flow along the direction of the net flows. According to the viscosity of the fluid and the speed of the extruder, the screw can even screw in front of the material flow into the channel transmission part, however, when open in front of the screw channel transmission element is connected to the first blade, rotary will take place in the same way, but the direction of the net will be pushed to the following oar or screw channel open space. According to the velocity profile after several propeller speed gradually slow down, the kneading blade paddle series show the effect is not so clear, and through a long paddle is more like a piece of transportation behavior plug-in flow. Stagnation of kneading paddle place did not appear, because they always keep the components and transport radial vortex clean. Kneading elements in the screw conveyor has limited effectiveness, the need to push the material through the screw kneading in front of the part of the spacing. Although no significant stagnation were observed in the block adjustment and reverse blades by increasing the Angle between a small difference. Therefore mixed in kneading and delivery of material in the axial T.S.E is small. We should consider these so-called pressure, provide some mild mix. Observed due to the action on the paddle, the axial mixing seems to be several separate extrusion machines for about 4-6 OARS OARS block has the same total length, rather than a long paddle block inside the screw is more effective. Table 2 Effects of screw elements on viscous dissipation and RTD w12,29x 4. ConclusionsFor all cases, we want to know and understand the flow phenomena in the design of different extruder, in combination with viscosity influence relationships to create products and extrusion equipment, must design the proper mixture solution.Because of the existence of solids and fluids will produce sliding at the same time, in a not suitable machine in sucrose crystal melting is difficult. However, the existence of solid plug control in feeding area and suitable area of the mixing head out an economic, rapid dispersion free melt solutionFor breakfast cereal, in the case of ensure production due to determine a suitable viscosity, so it is a challenge to the design. Which can only be done in low shearing equipment, such as the rotating TSE, in the case of this type of extruder mixed solution to how to design appropriate mixing zone.These control model, which can clearly show how a certain position of the screw happen and what level of ongoing mix, by combining the model test and actual data provided by the user industry from extruder, and put forward certain requirements, the designers face within easy reach of the mixture, writing modular screw design and know-how.混合状况和模型试验 食品或生物大分子，不同于化学聚合物，组成成分大多包括碳水化合物、酯类、纤维和水分。原则上每种食物材料都是一种独特的产品与自身的粘度状况。这就意味着“将食品原料充分的混合”是难于设计的这也意味着每一个成功的设计都是某一种产品或机型量身定做的。在过去的十年中实验的方法已经为t.s.e和s.s.e解决了许多微粒食品原料混合方面的问题。这些具体的混合实例告诉我们，改善混合状况可以创造出更好更均匀的产品。这也是研究模快化混合元素对模型实验影响探讨如何更好的了解他们混合能力的动力。3.1 蔗糖晶体的融化情况(s.s.e)传统的糖果工业用水在预设定的温度下溶解蔗糖晶体颗粒6。熔体在模具中耗费大量的时间和精力脱水。在这种情况下糖基中的水扩散率很低，所以蒸发速度很慢。这也就吸引我们开发出新的蒸发方法来使原材料的含水量降低到接近最终产品、为这一进程设计一个全新的螺杆混合挤出机27。在这种情况下最经济的s.s.e挤出机设计是出了喂料蔗糖晶体颗粒以外没有任何多余水分的设计方案。3.1.1 实验用于熔化干蔗糖的固体颗粒的双螺杆挤压机的基础设计，这种设计可以完全熔化知道没有任何分散的晶体。Battenfeld单螺杆挤出机（D=50*103 m ，L/D=12 ，壁厚= 4mm，螺杆压缩比= 3，转速= 80）蔗糖的固体颗粒喷雾干燥，蔗糖和葡萄糖颗粒的混合物（1:1）均处理用铜-钴热电偶测量温度分布，分布情况是一种微观的评价，用扭距测量输入功率，根据国际糖色值比较法测量每秒处理的质量和颜色，3.1.2 结果与探讨在蔗糖晶体熔化其间的限制现象，存在于2/3螺旋的高度层，在这里蔗糖晶体还没有与其他东西混合，这种现象在每一台不间断式的单螺杆挤出机中都有存在，筒体的换热性较差，因此，这就意味着耗时熔化过程不能在物料挤压其间进行混合元素分配的选择，在这种情况下所谓的挤出模头提供了解决方案。所谓的挤出模头的混合功能是分发流，并把剩下的固体晶体分散在筒体内表面的热边界层，固态晶体在热边界层会慢慢融化。现在实现大量的分散自由熔体是可以实现的，不过L/D的比值要从12增加到16，即使熔体的出现会阻碍挤压机中物料的推送。S.S.E.的吞吐量是由放置于进料区的一个精心打造的固体塞决定7，这个设计让饲料只能由螺杆和筒体的间隙通过。图7.显示了从开始工作到最终结束的一步步 发展熔融和温度分布测量熔化的过程。3.2 早餐谷物生产情况（旋转的T.S.E）用于生产早餐谷物，旋转t.s.e.是一个很有吸引力的一件设备，在这样一种工作方式下由于其低剪切力保证了淀粉粒子的完整性，他们在热处理后一直有良好的吸水性能。因此有必要执行元素的分配而不是分散元素的混合，这是在2.3节中提到的在T.S.E混合中可以挑起开槽螺钉的设计，当旋转t.s.e.开槽螺丝生产谷类早餐时，食物的流动粒子在一个螺钉与相邻螺丝之间强制混合与流动。3.2.1 实验挤出机使用的是锥形旋转挤出机由Cincinnati Milacron
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