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The working principle of vegetable bubble cleaning machine
The working principle of bubble vegetable washing machine
Vegetable cleaning is one of the essential processes in vegetable processing and clean vegetable production. At present, the vegetable cleaning mainly rely on hand, its mechanization program is very low; the existing vegetable washing machine has two kinds of vibration spray and drum type.
Vibration spray vegetable washing machine has two washing pool, the first vegetable in the vibration cleaning tank for repeated movement, the initial cleaning, and then into the spray pool with water spray to complete the entire cleaning process. The washing machine water consumption, the leaves of vegetables have a greater damage.
The main body of the drum-type washing machine is a tilted metal mesh cylindrical rotating body, in the central axis of the cylinder with a number of nozzles spray water pipe, vegetables with the cylinder at the same time by the jet flow erosion by the role of cleaning purpose. The washing machine can only complete the potatoes, potatoes and other rhizome vegetables cleaning, and cleaning of vegetables on the larger damage, can not be applied to the cleaning of leafy vegetables.
To this end, the design of the ultrasonic and bubble as a vegetable cleaning power of the new vegetable washing machine. Experiments show that the bubble cleaning machine can effectively remove the contaminants on the surface of vegetables, and the damage to vegetables is very small. In the liquid containing many bubbles, when the bubbles in the liquid collapse and rebound regeneration, will have a huge instantaneous pressure. When the collapse of the bubble near the solid boundary of the overcurrent, the water flow in the continuous collapse of the bubble generated by the high pressure of the repeated role, can damage the solid surface, resulting in cavitation phenomenon. The bubbles in the vicinity of the surface of the vegetables rupture, nearly spherical bubbles move with the jet near the rigid solid surface. Since the submerged jet forms a thin diffuse flow on the solid surface, the lateral flow of the liquid flow between the bubble and the vegetable surface causes the bubble wall to move closer to the far end of the vegetable surface (called the near wall) Called the far wall) of the liquid pressure is low, the centripetal movement speed compared to other parts of the slow. In the bubble center to the surface of the vegetable movement, near the wall and vegetable surface distance is basically unchanged, in order to maintain the momentum conservation (regardless of the impact of liquid viscosity), the bubble must be done to accelerate the movement, the wall inward concave, near the near wall, The near-wall is penetrated to form a very high velocity jet, which points to the surface of the vegetable, with strong damage and erosion. It is concluded that the velocity of the micro jet near the solid wall can reach 70 ~ 180MPa when the swirling bubble collapses. Such a high dynamic pressure can completely clean off the contaminants on the surface of the vegetable and can shorten the cleaning time. In addition, this is only a micro-jet action on the surface of the pressure of vegetables; when the water bubbles continue to produce, growth, burst, the bubble burst the impact of continuous pressure on the surface of the vegetable, the effective removal of vegetable surface contaminants.
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