厚度和含水率对巴旦木破壳力学特性的影响

doi:10.6048/j.issn.1001-4330.2018.07.014

摘要/Abstract

摘要： 【目的】研究米桑、双果和晚丰三个巴旦木品种的物理特性,进行不同厚度和含水率相关力学特性试验,为巴旦木破壳加工机械的设计提供理论依据。【方法】观察和测量不同品种巴旦木外形尺寸、含水率、壳仁结构与间隙、力学特性等。【结果】含水率对巴旦木外形尺寸、壳仁结构,以及对晚丰、米桑的破壳力学特性影响显著,且存在二阶非线性函数关系,米桑、双果和晚丰含水率分别为2.29%、8.26%和1.96%时破壳力及能耗最大,含水率分别为16.58%、27.51%和17%时破壳力及能耗最小。【结论】不同巴旦木品种间物理特性差异很大,同一品种物理特性也存在较大差异;设计对辊破壳机构时,对辊间隙变化应控制在[巴旦木不同等级厚度-(0.98 ~1.89)] mm,可保证较高的破壳率和果仁完整率;巴旦木破壳前应按厚度尺寸进行分级,厚度尺寸级差以1 mm为宜,米桑分5级,双果和晚丰均分3级。

关键词: 巴旦木; 物理特性; 力学特性; 厚度; 破壳; 含水率

Abstract: 【Objective】 he physical characteristics of three varieties of almonds: Misang, Shuangguo and Wanfeng, were studied, and the mechanical properties of different thickness and moisture content were tested to provide a theoretical basis for designing the almonds cracker.【Method】Physical properties of varieties such as length, width, thickness, geometric average, sphericity, moisture content, shell structure, shell and kernel space were obtained.【Result】The moisture content had significant effect on the nut size, shell and kernel space and shell breaking performance of the Misang and Wanfeng varieties, and there is a there is a second order nonlinear function relationship. When the moisture contents of Misang, Shuangguo and Wanfeng were 2.29%, 8.26% and 1.96%, the shell breaking force and energy consumption were the largest, and when the moisture contents were 16.58%, 27.51% and 17%, the energy consumption is the smallest. 【Conclusion】The results showed that the physical characteristics of the same species differ greatly, and the differences among different varieties were greater. When the roller type cracker was designed, the roller clearance should be controlled by the thickness of the different grades - (0.98-1.89) mm, which could guarantee the higher shell breaking rate and the kernel integrity rate. Classification should be carried out according to the thickness of almonds before breaking its shell and the appropriate difference of thickness and size is 1 mm. Misang should be classified into 5 grades, while the other two varieties classified into 3 grades.

Key words: almond; physical characteristics; mechanical property; thickness; crack; moisture content

中图分类号:

刘延彬, 吐鲁洪·吐尓迪, 杨会民, 散鋆龙, 王学农. 厚度和含水率对巴旦木破壳力学特性的影响[J]. 新疆农业科学, 2018, 55(7): 1293-1304.

LIU Yan-bin, Tuluhong Tuerdi, YANG Hui-min, SAN Yun-long, WANG Xue-nong. Effects of Thickness and Moisture Content on Mechanical Properties of Almond Shell Breaking[J]. Xinjiang Agricultural Sciences, 2018, 55(7): 1293-1304.

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