关于在持续压缩条件下小麦核的损伤特征的研究
Xiaopeng Liu1, Ziang Shi1, Yonglin Zhang1
1School of Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Foods (Basel, Switzerland)
|September 28, 2024
概括
这项研究开发了一种小麦核损伤模型,以优化剥皮机的设置. 控制剥离压力低于临界值,可以防止较小的核在加工过程中破裂.
科学领域:
- 农业工程 农业工程
- 材料科学 是一种材料科学.
- 食品加工技术 食品加工技术
背景情况:
- 小麦剥皮可以提高面粉质量,但可能会损害谷粒.
- 剥皮机中的持续压缩会导致累积的核损伤和断裂.
- 了解小麦核损伤机制对于优化加工至关重要.
研究的目的:
- 建立和验证在剥皮过程中对小麦核的持续损伤模型.
- 为了研究压缩下小麦核的损伤特征和关键参数.
- 为设计和优化小麦剥皮机提供理论基础.
主要方法:
- 开发了一个连续损伤模型,整合了赫兹接触和连续损伤理论.
- 使用质谱仪对不同小麦品种 (Ningmai 22, Jichun 1) 和谷粒大小进行了连续压缩试验.
- 通过将理论预测与实验数据进行比较来验证模型,以计算关键损坏参数.
主要成果:
- 确定各种核大小和品种的平均最大粉碎力和变形.
- 计算平均弹性-塑性临界压力和变形,显示品种和尺寸依赖的差异.
- 确立了超过临界值的核变形导致粉碎,较小的核更容易受到伤害.
结论:
- 在剥皮过程中小麦核的破裂与超越弹性-塑性关键变形值有关.
- 优化剥皮机的参数需要控制压力和变形低于较小核的临界值.
- 该研究提供了改善小麦剥皮机设计和加工效率的基本数据.
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