【摘要】 本文研究了白砂糖在流化床中的流体力学特性。试验表明：白砂糖在压降—空气速率曲线有明显的临界点；完全流态化后，白砂糖体系的压降并未保持恒定；临界流态化速度Umf—0．75m／s（130g白砂糖）。对Ergun方程式进行了修正，得出适用于白砂糖体系的临界流态化速度综合关联式。更多还原

【Abstract】 This paper deals with-the hydrodynafnic characteristics of fluidized bed for whitegranu-lated sugar. It is indicated in the experiments that the curve of pressure drop -air vetocity for white granulated sugar has a clear critical point,and the pressure drop is n0t constant when whlte granulated sugar becomes fully fluidization. The minimum fluidization velocity is obtained (Um f =0. 75m/s for 130g white granulated sugar). Ergun equation is revised. A equation of minimum velocity fluidization for white granulated sugar is derived.更多还原