豌豆子粒的力学性能试验分析  

Analyzing Mechanical Properties of Pea

作　　者：代治国 雷昌浩 刘开生 陈崇 张锋伟[2] 

机构地区：[1]重庆市经贸中等专业学校,重庆402160 [2]甘肃农业大学工学院,兰州730070

出　　处：《湖北农业科学》2015年第2期461-464,479,共5页Hubei Agricultural Sciences

基　　金："十二五"国家科技支撑计划项目(2012BAD14B10);国家中等职业教育改革发展示范学校建设计划项目(CQ201208)

摘　　要：利用材料力学万能试验机进行了豌豆(Pisum sativum L.)压缩、剪切力学性能试验,并采用针尖压入法对豌豆子粒进行硬度试验分析。结果表明,破碎负载、弹性模量、剪切力、剪切强度随着含水率的增加均有明显下降;在相同含水率下,破碎负载、弹性模量、剪切力、剪切强度在平放时最大,侧放时次之,立放时最小;硬度与含水率呈显著性负相关,而与压痕深度相关性不明显。Pea compression, shear mechanical tests were conducted by using the mechanical universal testing machine. The hardness of the pea was studied with needlepoint pressing-in method. The results showed that with the increase of moisture contents, crushing load, elastic modulus, shearing force and shearing strength decreased obviously. At the same contents of moisture, crushing load, elastic modulus, shearing force and shearing strength was the largest when it was placed in the position of lying in flat, smallest when placed in standing, and medium when placed with lying on side. Hardness and moisture content was significantly negatively correlated. There was no obvious correlation with the indentation depth.

关 键 词：豌豆(Pisum sativum L.)子粒 力学性能 硬度 

分 类 号：S529[农业科学—作物学]