2025年8月11日，国际知名期刊《Computers and Electronics in Agriculture》在线发表了云南师范大学能源与环境科学学院李明教授课题组的最新研究成果《Field synergy enhancement of fluid flow and heat transfer in intensive tobacco roasting room》（中国科学院一区TOP，影响因子IF=8.9）论文链接：https://www.sciencedirect.com/science/article/pii/S0168169925009433，云南师范大学能源与环境科学院为通讯作者单位，论文第一作者为云南师范大学能源与环境科学院硕士研究生唐晟，通讯作者为李明教授。

Abstract

The drying quality of tobacco leaves is largely influenced by the uniformity of the consistency of heat flow within the intensive tobacco roasting room. This influence is concurrently reflected both in the uniformity of the air velocity field and the degree of synergistic effect between the temperature and air velocity fields. This research employs field synergy theory to analyze and optimize the interaction between these two fields in an intensive tobacco roasting room. In this study, a numerical model of heat and mass transfer in the tobacco roasting room was established, utilizing synergy angles to quantify the synergistic effect between temperature and air velocity fields. Finite volume method (FVM) along with the SIMPLEC algorithm were employed for discrete equation solving. Results from the model demonstrated good alignment with the experimental data, exhibiting an average discrepancy of only 3.2 %. Findings revealed that the air velocity uniformity coefficient for tobacco leaves was merely 0.52, while the average synergy angle among them exceeded 80°, indicating a low level of synergistic effect between air velocity and temperature fields. Furthermore, it was observed that hot air lost approximately 70.3 % momentum within the heating chamber. To enhance the distribution uniformity of the air velocity field and strengthen its synergistic effect with temperature, a deflector was designed to regulate airflow distribution. Following optimization, it was found that the air velocity uniformity coefficient improved to 0.92, accompanied by a reduction in synergy angle by 25.6 %.