绿豆挤压力学特性的实验研究  

Experimental research of extrusion mechanical properties of mung beans

作　　者：戴飞[1] 赵武云[1] 张锋伟[1] 韩正晟[1] 张克平[1] 代治国[1] 

机构地区：[1]甘肃农业大学工学院,甘肃兰州730070

出　　处：《食品工业科技》2013年第15期58-60,65,共4页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划项目(2012BAD14B10);国家自然基金项目(51265001)

摘　　要：为降低绿豆种子在收获、贮藏、运输过程中所产生的机械损伤,掌握绿豆籽粒的挤压粉碎加工机理,通过选取含水率为9.3%～12.8%的绿豆籽粒,在不同加载速度下对不同放置方式的绿豆籽粒在材料力学实验机上进行静态挤压实验。实验结果表明,绿豆籽粒的弹性模量为153.4～247.7MPa,屈服强度为0.23～0.98MPa,破碎负载为42.62～81.72N,最大应变为0.25%～0.61%;绿豆籽粒随着含水率的增加,其弹性模量、屈服强度、破碎负载均有明显下降但最大挤压变形量却升高;在同一含水率下,立放与侧放挤压时绿豆的屈服强度、破碎负载较大,平放挤压时较小;对于弹性模量变化而言,立放与平放挤压时较大,侧放时较小;在实验参数选取范围内加载速率对绿豆籽粒抗挤压能力影响不显著,绿豆籽粒在3种不同放置方式下,受压面生成挤压裂纹的形状、部位及规律不同。In order to master the comminution mechanism,so as to reduce the mechanical damage in the harvest, storage,and transportation, static extrusion tests of mung beans were conducted at different loading speed, loading methods and moisture contents （from 9.3% to 12.8%）by using material mechanics test machine.The experiment results showed that the elastic modulus of mung beans was 153.4-247.7MPa,the yield strength was 0.23-0.98MPa,the failure load was 42.62-81.72N, and the maximum strain was 0.25%-0.61%.With the increase of moisture contents,the maximum strain of mung beans was increased, but the elastic modulus, failure load and yield strength were decreased obviously.At the same moisture contents, the failure load and yield strength were larger when the mung beans extruded in the position of standing or lying on its side and they were smaller when mung beans lying flat.Meanwhile,the elastic modulus was larger when mung beans standing or lying flat and it was smaller when lying on its side. In the test parameters selection scope, loading speed did not obviously effect on extrusion ability of mung beans.The shape, position and features of cracks in loading surface was various under 3 different loading methods.

关 键 词：农产品 挤压 力学特性 绿豆 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]