In order to improve the baking temperature uniformity of the large ladle in steelmaking plants, the flame combustion characteristics of nozzles with different inner structures were numerically simulated with the finit...In order to improve the baking temperature uniformity of the large ladle in steelmaking plants, the flame combustion characteristics of nozzles with different inner structures were numerically simulated with the finite volume method code Fluent. The flow field and premixed combustion reaction inside and outside the nozzle with multiple gas orifices were exhibited. Meanwhile, the influences of the gas injecting angle and the number of gas orifices on temperature, velocity, and pressure fields were studied. The results show that the flame length and width at the rear of flame temperature field reach the maximum values in the nozzle with the gas injecting angle of 20° and 4 gas orifices for the control of premixed combustion inside the nozzle, which could provide better temperature uniformity in ladles. The length of the 1273 K isothermal surface is 4.89 m, and the cross-section area at 4 m away from the outlet of the nozzle is 0.13 m2. The pressure losses of different types of nozzles range from 112.2 to 169.4 Pa and decrease with the decrement in gas injecting angle and the number of gas orifices. The ladle bottom preheating temperature is increased by 320-360 K for the optimized nozzle. The inner surface temperature differences between wall and bottom of the ladle are less than 10%. There is good baking temperature uniformity after the application of optimum structurally designed nozzles.展开更多
In order to address the bubble formation and movement in air-water two-phase flow,single bubble rising in stagnant water is experimentally studied by digital image processing.Bubbles are released individually from the...In order to address the bubble formation and movement in air-water two-phase flow,single bubble rising in stagnant water is experimentally studied by digital image processing.Bubbles are released individually from the submerged orifices with different diameters(1.81 mm,2.07 mm,2.98 mm,3.92 mm)at different detachment frequency.Images are recorded by a high-speed video camera and processed by digital image processing technique. The factors impacting the formed volume of bubble are discussed.The experimental results showed that a threshold of gas flow rate(400 mm 3 ·s- 1)divides the bubble formation into two regimes:the constant volume regime and the growing volume regime.Especially for the growing volume regime,the surface tension is taken into account.The bubble volume is consisted of two parts:the surface tension impacting part and the gas volume flow rate impacting part.An improved correlation for bubble volume prediction is developed for the two regimes and better coincidence with the experiment data than the previous models is obtained.展开更多
文摘In order to improve the baking temperature uniformity of the large ladle in steelmaking plants, the flame combustion characteristics of nozzles with different inner structures were numerically simulated with the finite volume method code Fluent. The flow field and premixed combustion reaction inside and outside the nozzle with multiple gas orifices were exhibited. Meanwhile, the influences of the gas injecting angle and the number of gas orifices on temperature, velocity, and pressure fields were studied. The results show that the flame length and width at the rear of flame temperature field reach the maximum values in the nozzle with the gas injecting angle of 20° and 4 gas orifices for the control of premixed combustion inside the nozzle, which could provide better temperature uniformity in ladles. The length of the 1273 K isothermal surface is 4.89 m, and the cross-section area at 4 m away from the outlet of the nozzle is 0.13 m2. The pressure losses of different types of nozzles range from 112.2 to 169.4 Pa and decrease with the decrement in gas injecting angle and the number of gas orifices. The ladle bottom preheating temperature is increased by 320-360 K for the optimized nozzle. The inner surface temperature differences between wall and bottom of the ladle are less than 10%. There is good baking temperature uniformity after the application of optimum structurally designed nozzles.
基金Supported by the National Natural Science Foundation of China(50776063)the Natural Science Foundation of Tianjin(11JCZDJC22500)
文摘In order to address the bubble formation and movement in air-water two-phase flow,single bubble rising in stagnant water is experimentally studied by digital image processing.Bubbles are released individually from the submerged orifices with different diameters(1.81 mm,2.07 mm,2.98 mm,3.92 mm)at different detachment frequency.Images are recorded by a high-speed video camera and processed by digital image processing technique. The factors impacting the formed volume of bubble are discussed.The experimental results showed that a threshold of gas flow rate(400 mm 3 ·s- 1)divides the bubble formation into two regimes:the constant volume regime and the growing volume regime.Especially for the growing volume regime,the surface tension is taken into account.The bubble volume is consisted of two parts:the surface tension impacting part and the gas volume flow rate impacting part.An improved correlation for bubble volume prediction is developed for the two regimes and better coincidence with the experiment data than the previous models is obtained.
