Application of bionic method in the design of stirring paddle in mash tun
ZHANG Zhifeng1,2, ZHANG Junxia1,2*, ZHANG Yan1,2
1(College of Mechanical Engineering,Tianjin University of Science and Technology,Tianjin 300222,China) 2(Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment,Tianjin 300222,China)
Abstract: In recent years, China has relaxed the restrictions on beer brewing industry from the aspect of policy norms, and the development of beer industry has ushered in a new opportunity. In order to improve the stirring efficiency of the paddle of mash tun. The optimization design of the paddle surface based on the bionic design method was studied. The design objective of stirring paddle was determined through the analysis of stirring process and mash process requirements in order to achieve low shear force, low power, high-efficiency homogenization and high-efficiency heat transfer. The teeth of mole cricket’s digging claw were innovatively selected as the bionic prototype. And the unique digging and expanding tunneling principle of claw teeth was analyzed. The biological elements with low stress and high strain on the medium were also determined. The design scheme was applied to the stirring paddle of bionic mash tun and verified by numerical simulation. The results show that the shear stress of the bionic paddle on the fluid was 4.774% lower than that of the prototype paddle. And the maximum flow velocity of the fluid was increased by 4.733%. However, the power was reduced by 12.385%. The flow field vector direction was optimized, which accords with the ideal fluid characteristics and the heat transfer efficiency was improved. The study on the bionic design of the stirring paddle in mash tun provides a reference for the optimization design of the key components of beer brewing equipment.
张志丰,张峻霞,张琰. 仿生设计方法在糖化搅拌桨设计中的应用[J]. 食品与发酵工业, 2021, 47(15): 248-254.
ZHANG Zhifeng,ZHANG Junxia,ZHANG Yan. Application of bionic method in the design of stirring paddle in mash tun[J]. Food and Fermentation Industries, 2021, 47(15): 248-254.
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2021, Vol. 47 
