食品科学 ›› 2010, Vol. 31 ›› Issue (13): 52-55.doi: 10.7506/spkx1002-6630-201013013

• 基础研究 • 上一篇    下一篇

花生脱壳力学特性的实验研究

张黎骅1,2,张 文2,秦 文2,*,李明霞2   

  1. 1.重庆大学 机械传动国家重点实验室 2.四川农业大学信息与工程技术学院
  • 收稿日期:2009-12-03 出版日期:2010-07-01 发布日期:2010-12-29
  • 通讯作者: 秦 文 E-mail:zhanglihua69@126.com
  • 基金资助:

    四川省教育厅青年基金资助项目(2006B011)

Mechanical Characteristics of Peanut Cracking

ZHANG Li-hua1,2,ZHANG Wen2,QIN Wen2,*,LI Ming-xia2   

  1. 1. State Key Laboratory of Mechanical Transmission, Chongqing University, Chongqing 610044, China ;
    2. College of Information and Engineering Technology, Sichuan Agricultural University, Ya’an 625014, China
  • Received:2009-12-03 Online:2010-07-01 Published:2010-12-29
  • Contact: QIN Wen E-mail:zhanglihua69@126.com

摘要:

利用微机控制的电子拉压实验机对川西地区花生进行施压的力学实验。并以花生破损力为目标参数,以施压方向、施压速率、含水率为因素进行三因素三水平有重复观测值的正交试验。结果表明:花生壳厚沿不同部位均匀分布;花生在被压缩时,均会经过弹性变形、塑性变形和突然破裂3 个阶段;花生施压方向、施压速率、花生含水率对花生破损力都有极显著影响,并得到不同方向在弹性范围内的花生壳压缩与变形的回归方程,提出花生脱壳的最佳参数组合为花生施压力方向为顶面(x 向)、施压速率为30mm/min、含水率15.8%。

关键词: 花生, 脱壳, 力学特性

Abstract:

To improve cracking quality of peanuts from the western part of Sichuan province, mechanical characteristics of peanut cracking were investigated using a computer-controlled electronic tension and compression machine. A 9-run, 3-level orthogonal array design was employed to examine the effects of pressure location, loading rate and water content on peanut breaking force. The results indicated that the thickness of peanut shell was evenly distributed in different parts of peanuts. During the compression of peanut shell, three stages, i.e., elastic deformation, plastic deformation and sudden rupture occurred. The above factors significantly affected the breaking force of peanut shell. Regression equations of loading force with respect to degree of deformation of peanut shell under different compression directions were obtained through force analysis and the optimal values of the above factors for peanut cracking were determined as follows: pressure location, top surface (along the xaxis); loading rate, 30 mm/min; and water content, 15.8%.

Key words: peanut, cracking, mechanical characteristics

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