Study of cooling experiment and simulation for edible oil storage

Abstract

This paper proposes a refrigerant cooling method using an inner tube in a storage tank to improve the cooling performance and thermal uniformity during the storing of edible oil. With a prototype of an oil tank in Central Grain Reserve of Zhenjiang, the experimental oil tank was built in a scale of 50:1. Both natural and manual cooling experiments were carried out for the experimental tank. The manual cooling process involved two supplying modes for the refrigerant tube (top and bottom) and four different refrigerant temperatures (10 ℃, 12 ℃, 14 ℃, 16 ℃). The experimental results show that, compared with natural cooling, manual cooling can effectively reduce the temperature difference and thermal stratification between upper and lower layers. The temperature difference is 6.79 ℃, 1.93 ℃, and 3.67 ℃ for the natural cooling, manual top supplying, and manual bottom supplying mode, respectively. Furthermore, for the two manual modes, the cooling efficiency of bottom supplying is 21.4% higher than that of the top supplying, and the average oil temperature drops by 0.8–1 ℃. Based on experimental results, different working conditions (20, 40, and 60 ml/s) were simulated to determine the optimal flow rate for bottom supplying mode. The simulation results indicate that the low flow rate (20 ml/s) corresponds to the best thermal uniformity, and the maximum temperature has no obvious change under different flow rate conditions. Therefore, it is not necessary to increase the flow rate to improve cooling efficiency considering the rising energy consumption.