基于揉搓方法的板栗破壳性能的试验研究

    Experimental research on cracking performance of Chinese chestnut based on flexible rubbing method

    • 摘要: 为了研究板栗揉搓破壳机理及破壳性能,自行设计了基于揉搓破壳机理的破壳装置,对一定大小等级的板栗进行了破壳试验。通过揉搓速度和定动齿板间距对板栗破壳率和破仁率两个指标影响的单因素试验可知,板栗破壳率和破仁率均随着揉搓速度的增加而增加;齿板间距过大或过小都会使板栗的破仁率增加,齿板间距越小则板栗的破壳率越高。通过多因素正交试验和极差分析找出影响其破壳效果的主次因素分别为齿板间距和加载速度,确定了板栗破壳的最佳速度和间距分别为:20 mm/min、17.4 mm。

       

      Abstract: In order to study the flexible rubbing mechanism and cracking performance of Chinese chestnut, the cracking experimental research which was for a certain size was done, using a flexible rubbing device based on flexible rubbing mechanism. The single factor test was about the effects of speed and space on cracking rate and crushing rate. The results indicate that Chinese chestnut cracking rate and crushing rate both increase as speed increases. The crushing rate increases when space is too small or too big, and the cracking rate is high when space is small. The main factors which influence the cracking performance were found out by the orthogonal test and the range analysis. The results indicate that space is a primary factor and speed is secondary, and the optimal speed and space are as follows: 20 mm/min, 17.4 mm.

       

    /

    返回文章
    返回