花生荚果及花生仁力学特性试验研究  

Experimental study on mechanical properties of peanut pods and peanut kernels

作　　者：杨亚洲[1] 刘姗姗[1] 杨立权[1] 

机构地区：[1]吉林农业大学工程技术学院,长春市130118

出　　处：《中国农机化学报》2016年第10期108-111,共4页Journal of Chinese Agricultural Mechanization

基　　金：吉林省教育厅"十二五"科学技术研究项目(吉教科合字[2013]第57号);吉林省科技发展计划项目(2014030907NY);科技人员服务企业行动项目(2009GJB008)

摘　　要：以海花1号为研究对象,调湿处理后采用物性分析仪对其进行力学性能测试。结果表明:花生荚果及花生仁含水率随着调湿比例的增加而增加,调湿比例达到一定程度时花生荚果及花生仁达到饱和;花生荚果及花生仁的放置方式和含水率对其破裂力、破损力影响极显著,立放时花生荚果的破裂力、花生仁破损力最小,正放次之,侧放最大;随着含水率的增加,花生荚果的破裂力和花生仁的破损力先减小再增加,并且花生仁的破损力的平均值均高于花生荚果的破裂力的平均值,因此有利于果壳的分离。Mechanical property test of Haihua 1was completed after the moisture treatment by using physical property analyzer.The results show that moisture content of peanut pods and peanut kernels increases with the humidity ratio,and reaches saturation when the humidity ratio attains a certain level.Placement and moisture content have significant effect on peanut pods rupture force and peanut kernels breakage force.The peanut pods rupture force and peanut kernels breakage force is minimized when they are upright and maximized when they are in lateral position.These two forces firstly decrease and then increase with the moisture content.The average value of peanut kernels breakage force is higher than peanut pods rupture force which is easy to separate the shells and kernels.

关 键 词：力学特性 破裂力 破损力 花生荚果 花生仁 

分 类 号：S565.2[农业科学—作物学]