竹勺连续化自动成型装置设计与试验  

Design and testing of a continuous automatic forming device for bamboo spoons

作　　者：雷军 张文福[2] 王琴 袁少飞[2] 吴安琪 王进[2] 张建[2] LEI Jun;ZHANG Wenfu;WANG Qin;YUAN Shaofei;WU Anqi;WANG Jin;ZHANG Jian(College of Chemical and Materials Engineering,Zhejiang A&F University,Hangzhou 311300,China;Zhejiang Academy of Forestry,Zhejiang Key Laboratory of Bamboo Research,Hangzhou 310023,China;Anji County Forestry Bureau,Huzhou 313300,China)

机构地区：[1]浙江农林大学化学与材料工程学院,杭州311300 [2]浙江省林业科学研究院,浙江省竹类研究重点实验室,杭州310023 [3]安吉县林业局,湖州313300

出　　处：《林业工程学报》2023年第5期152-159,共8页Journal of Forestry Engineering

基　　金：浙江省省院合作林业科技项目(2021SY07)。

摘　　要：针对传统竹勺热压成型工序中存在的连续性差、效率低、人工强度大等问题,在已有的成型技术基础上,对竹勺热压工艺、上下料方式、单次成型数量等关键结构和运动参数进行改进设计,提出了一种多吸盘连续上料整体热压成型的工艺方法,并设计了竹勺热压成型样机。通过对竹勺压板热传递条件的理论分析,在压板尺寸为713 mm×537 mm×56 mm的条件下,确定竹勺模具排列方式及单次成型数量,使加工效率提高了125%。运用ANSYS Workbench有限元方法模拟吸盘吸附时的变形状态并对吸附底面的受力情况进行分析,确定吸盘吸附半径为5 mm、吸盘吸力为4.74 N,验证了对竹勺无变形破坏。通过含水率试验以及弯曲性能分析试验,将传统头部热压竹勺和整体热压竹勺进行对比,结果表明,整体热压竹勺含水率为4.8%、抗弯强度为99.46 MPa、抗弯弹性模量为5809.2 MPa,相比传统头部热压竹勺,含水率降低了1.2%、抗弯强度增加了17.0%、抗弯弹性模量增加了14.5%。对断裂特征使用扫描电子显微镜观察分析表明,本研究提出的整体热压装置成型后的竹勺具备更好的使用硬度和抗弯强度。In response to the issues of poor continuity,low efficiency,and high manual labor intensity in the traditional hot-pressing process for bamboo spoon molding,improvements and designs of the hot-pressing process,loading and unloading methods,key structural and motion parameters such as the number of single-piece formations were conducted.A continuous feeding hot-pressing method with multiple suction cups was proposed,and a prototype for bamboo spoon hot-pressing was designed.Through theoretical analysis of the heat transfer conditions on the bamboo spoon pressing plate,using the pressing plate with a size of 713 mm×537 mm×56 mm,the arrangement of bamboo spoon molds and the number of single-piece formations were determined,resulting in a 125% increase in processing efficiency.The ANSYS Workbench finite element method was used to simulate the deformation state during the suction cup adsorption and the stress on the adsorption surface was analyzed.It was determined that the suction cup radius of 5 mm and suction force of 4.74 N would prevent deformation and damage to the bamboo spoon.Moisture content tests and bending performance analysis experiments were conducted to compare the traditional head hot-pressing method with the integrated hot-pressing method for making bamboo spoons.The results showed that the bamboo spoons process using the integrated hot-pressing method had a moisture content of 4.8%,a bending strength of 99.46 MPa,and a bending modulus of elasticity of 5809.2 MPa.Compared to bamboo spoons processed using the traditional head hot-pressing method,the moisture content decreased by 1.2%,the bending strength increased by 17.0%,and the bending modulus of elasticity increased by 14.5%.The scanning electron microscope observations and analysis of fracture cha-racteristics demonstrated that the bamboo spoons formed using the integrated hot-pressing device proposed in this study exhibited a smooth fracture surface and a fracture pattern resembling the letter“I”when experiencing fracture failure.From the s

关 键 词：竹材加工 整体热压 连续成型 吸盘 竹勺模具 弯曲性能 

分 类 号：S777[农业科学—森林工程]