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炒青綠茶離散元仿真參數(shù)標定研究
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國家重點研發(fā)計劃項目(2021YFD1000401)


Calibration of Simulation Parameters for Roasted Green Tea Based on Discrete Element Method
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    摘要:

    針對炒青綠茶精制裝備仿真分析中缺少準確的離散元仿真參數(shù)問題,以炒青綠茶為研究對象,,標定炒青綠茶離散元仿真關鍵參數(shù),。通過斜面法與自由落體法對茶葉-茶葉和茶葉-鋼板之間離散元參數(shù)進行研究,確定靜摩擦因數(shù),、滾動摩擦因數(shù)和碰撞恢復系數(shù)的取值范圍,。通過提升法臺架試驗獲得炒青綠茶實際堆積角,建立炒青綠茶離散元模型,,模擬堆積角形成過程,。以炒青綠茶實際堆積角為響應值,使用Plackett-Burman試驗篩選出對炒青綠茶堆積角有顯著影響的參數(shù),,通過最陡爬坡試驗獲取近似最佳響應范圍,,最后通過Box-Behnken獲得影響顯著參數(shù)最優(yōu)組合。結(jié)果表明:當剪切模量為2.930MPa,、茶葉-茶葉靜摩擦因數(shù)為0.771,、茶葉-茶葉滾動摩擦因數(shù)為0.133,、茶葉-茶葉碰撞恢復系數(shù)為0.354時,炒青綠茶仿真堆積角為30.12°,,與實際堆積角誤差為1.59%,,表明可以采用優(yōu)化標定參數(shù)模擬炒青綠茶外部接觸特征。

    Abstract:

    Aiming to lack of accurate discrete element simulation parameters in the simulation analysis of roasted green tea refining equipment, taking roasted green tea as the research object, the discrete element simulation parameters of roasted green tea were calibrated. The contact parameters between roasted green tea and materials were measured by using the inclined plane method and the free fall method to determine the range of values for static friction coefficient, rolling friction coefficient, and collision recovery coefficient. The actual stacking angle of roasted green tea was obtained through bench tests of the cylinder lifting method. A discrete element model of roasted green tea was established, and the formation process of stacking angle was simulated. Using the actual stacking angle of roasted green tea as the response value, the Plackett-Burman experiment was used to screen out the parameters that had a significant impact on the stacking angle of roasted green tea. The steepest climb test was used to approximate the optimal response range, and finally the optimal combination of significant influencing parameters was obtained through Box-Behnken. The results showed that when the shear modulus was 2.930MPa, the coefficient of static friction between tea particles was 0.771, the coefficient of rolling friction between tea particles was 0.133, and the coefficient of collision recovery between tea particles was 0.354, the simulated stacking angle of roasted green tea was 30.12°, and the error with the actual stacking angle was 1.59%. The optimized calibration parameters can be used to simulate the external contact characteristics of roasted green tea.

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王小勇,余志,張德,陳玉瓊,倪德江.炒青綠茶離散元仿真參數(shù)標定研究[J].農(nóng)業(yè)機械學報,2024,55(8):418-427. WANG Xiaoyong, YU Zhi, ZHANG De, CHEN Yuqiong, NI Dejiang. Calibration of Simulation Parameters for Roasted Green Tea Based on Discrete Element Method[J]. Transactions of the Chinese Society for Agricultural Machinery,2024,55(8):418-427.

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  • 收稿日期:2023-11-27
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  • 在線發(fā)布日期: 2024-08-10
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