糙米碾削力学性能的仿真分析  

Simulation analysis of the mechanical properties of brown rice milling

作　　者：张炜 董淑宏 ZHANG Wei;DONG Shu-hong(School of Mechanical Engineering,Jiangnan University,Wuxi 214122,China;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology,Wuxi 214122,China)

机构地区：[1]江南大学机械工程学院,江苏无锡214100 [2]江苏省先进食品制造装备与技术重点实验室,江苏无锡214122

出　　处：《粮食与饲料工业》2025年第1期11-14,共4页Cereal & Feed Industry

基　　金：航空航天结构力学及控制国家重点实验室开放课题(MCMS-E-0123Y03)。

摘　　要：由于糙米在加工过程中经常存在过度碾白的情况,这会导致大量营养成分损失和浪费。基于有限元模拟及内聚力模型,研究了工作条件和含水率对糙米碾削力学性能的影响。基于糙米截面微观结构表征图,建立了含皮层、界面与胚乳复合结构的有限元模型;讨论了在不同碾削深度、碾削速度与界面强度条件下,糙米皮层、界面和胚乳层中裂纹扩展规律,揭示了糙米的断裂机理。该研究工作为糙米碾白、抛光等加工工艺提供理论参考。Over-polishing of brown rice often occurs during processing,leading to significant nutrient loss and waste.Based on finite element simulation and cohesive zone model,this study investigates the effects of working conditions and moisture content on the mechanical properties of brown rice milling.A finite element model incorporating the composite structure of the bran layer,interface,and endosperm was established according to the microscopic cross-sectional characterization of brown rice.The crack propagation behavior in the bran layer,interface,and endosperm layer under different milling depths,milling speeds,and interface strengths was analyzed,revealing the fracture mechanism of brown rice.This study provides theoretical guidance for brown rice milling,polishing,and other processing techniques.

关 键 词：糙米 有限元模拟 内聚力模型 裂纹扩展 微观结构 

分 类 号：TS212.4[轻工技术与工程—粮食、油脂及植物蛋白工程]