摘要
在仿生机器鱿鱼的设计制作中,通过肉鳍摆动辅助腕的收缩以及喷水推进的组合,使得鱿鱼可以以多种运动形式进行游泳。为研究鱿鱼肉鳍的扑动推进机理,采用计算流体力学(CFD)方法对生物鱿鱼外形进行等比例数值建模,计算分析鱿鱼肉鳍在不同扑动角度下的水动力特性。在此基础上,通过改变肉鳍占体比例、肉鳍形状等参数,研究不同参数对鱿鱼肉鳍扑动推进性能的影响。结果显示:鱿鱼肉鳍扑动过程中肉鳍上下表面出现明显涡流区与压力差,鱿鱼在该压力差的作用下完成升沉运动与水平运动;当鱿鱼肉鳍占体比例超过0.3时,升沉力与水平推进力均随肉鳍占体比例的增加呈明显上升趋势,而阻力变化趋于稳定,适当增加肉鳍的占体比例可获得更高的扑动推进效率;横菱形肉鳍具有较高的推进效率与较低的游动阻力,在仿生鱿鱼设计中是一种较为理想的选择。研究结果为仿生机器鱿鱼的设计制作提供了计算方法和理论参考。
In the design and production of the bionic squid,the combination of the wrist contraction fin flapping and jet propulsion enables the squid to swim in a variety of motions.In order to study the flapping propulsion mechanism of squid fin,the computational fluid dynamics(CFD)method was adopted to conduct numerical modeling of the biological squid in equal proportion,and to calculate and analyze the hydrodynamic characteristics of squid fin at different flapping angles.On this basis,the effects of different parameters on the propulsion performance of squid fin flapping were analyzed and discussed by changing the parameters of fin proportion and fin shape.The results show that:during the flapping process of the squid fin,there appeared obvious vortex zone and pressure difference on the upper and lower surfaces of the fin.Under the action of the pressure difference,the squid completed the heave movement and horizontal movement;when the proportion of fin in the squid body exceeded 0.3,the heave force and horizontal propulsion force both showed an obvious upward trend with the increase of the proportion of fin,while the change of resistance tends to be stable,therefore,a proper increase in the proportion of fin in the squid body can obtain a higher flapping propulsion efficiency;The transverse lozenge fin had higher propulsion efficiency and lower swimming resistance,which is an ideal choice for the design of the bionic squid.The results could provide a theoretical reference and calculation method for the design and manufacture of bionic robotic squid.
作者
彭晓清
初文华
姚佳玲
张英
孔祥洪
陈新军
PENG Xiaoqing;CHU Wenhua;YAO Jialing;ZHANG Ying;KONG Xianghong;CHEN Xinjun(College of Marine Sciences,Shanghai Ocean University,Shanghai 201306,China;College of Information Technology,Shanghai Ocean University,Shanghai 201306,China)
出处
《上海海洋大学学报》
CAS
CSCD
北大核心
2021年第1期163-170,共8页
Journal of Shanghai Ocean University
基金
国家自然科学基金面上项目(31972845)。
关键词
肉鳍
扑动
仿生
鱿鱼
机理
fin
flapping
bionic
squid
mechanism
