The original intention and working principle of bubble cleaner design

The original intention and working principle of bubble cleaner design

In a liquid containing many bubbles, when the bubble collapses and rebounds, a large instantaneous pressure is generated. When the collapsed bubble approaches the solid boundary of the overcurrent, the repeated action of the high pressure generated by the continuously collapsed bubble in the water flow can destroy the solid surface, thereby causing cavitation. The bubbles rupture near the surface of the vegetable, and the nearly spherical bubbles move with the jet to the vicinity of the rigid solid surface. Since the masking jet forms a very thin diffuse flow on the solid surface, there is a lateral flow of liquid flow between the bubble and the vegetable surface, so that the end of the bubble wall is farther from the end of the vegetable surface (referred to as the near wall). The liquid pressure (called the far wall) is low, and the rate of centripetal motion is slower than other parts. In the center of the bubble, the surface of the vegetable is moved, and the distance between the near wall and the vegetable surface is basically constant. To maintain the momentum conservation (regardless of the influence of liquid viscosity), the bubble must be accelerated, and the far wall is recessed inwardly, close to the near wall. The near wall is penetrated to form a micro jet with a high velocity, which is directed at the surface of the vegetable, and its destruction and erosion ability is strong. Through calculation and actual measurement, the velocity of the microjet near the solid wall can reach 70~180MPa when the floating bubble collapses. This high dynamic pressure completely cleans up the contaminants on the vegetable surface and shortens the cleaning time. Moreover, this is only the pressure of a micro-jet on the surface of the vegetable; when the bubbles in the water are continuously generated, grown, and shattered, the impact pressure of the bubble collapse continuously acts on the surface of the vegetable, effectively removing the pollutants on the surface of the vegetable.

Vegetable cleaning in Zhute City's Lit Food Machinery is one of the indispensable processes in vegetable processing and clean vegetable production. At present, vegetable cleaning mainly relies on manual work, and its mechanization process is very low; the existing vegetable washing machine has two types of vibration spray type and drum type. The vibrating spray type vegetable washing machine has two washing pools. The vegetables are first reciprocated in the vibrating washing pool for preliminary cleaning, and then enter the sprinkling pool to be sprayed with clean water to complete the cleaning process. The cleaning agent consumes a large amount of water and has a large damage to leafy vegetables. The main body of the drum type washing machine is an inclined metal mesh cylindrical rotating body, and a spray pipe of a plurality of nozzles is arranged at a central axis of the cylinder, and the vegetables are washed by the jet water while the cylinder is continuously rotating, and the cleaning is achieved. purpose. The cleaning agent can only clean the root vegetables such as potatoes and hawthorns, and the vegetables are damaged when being cleaned, and cannot be applied to the cleaning of leafy vegetables. To this end, a new vegetable washing machine with ultrasonic and air bubbles as a vegetable cleaning power was designed. On the test surface, the cleaning machine can effectively remove contaminants on the surface of vegetables and has little damage to vegetables .