关键词: 杏核, 含水率, 脱壳特性, 数学模型

Abstract:

In order to further improve the design and manufacture of apricot seed processing machinery, we used a LDS-W10A type microcomputer controlled mechanical testing machine to explore the effects of material moisture content and pressure direction on apricot seed cracking characteristics. Meanwhile, corresponding mathematical models were established. The results showed that moisture content varying between 5.97% and 30.14% had a significant effect on both rupture forces and energy consumptions (P < 0.10) along the X-axis, Y-axis and Z-axis of apricot seeds. Increasing moisture content resulted in lower rupture forces and energy consumptions along X-axis and Y-axis. Both required rupture forces and energy consumptions along different directions for cracking apricot seeds with the same moistures exhibited a significant difference, and the largest required rupture force and energy consumption were along X-axis, 992 N and 1304.48 mJ, respectively and the required rupture force and energy consumption along Y-axis were the smallest, 268 N and 294.80 mJ, respectively. Compared with X-axis and Y-axis, apricot seeds compressed along Z-axis were more easily ruptured and the higher the moisture content, the more easily apricot seeds were ruptured. Consequently, apricot seeds should be compressed along Y-axis and be dried properly in advance so as to prevent almond breaking.

Key words: apricot seed, moisture content, cracking characteristic, mathematical model