文章摘要
王诗琪,何邦贵,冯群,朱培源,马涛滔.澳洲坚果破壳最佳工艺参数研究[J].包装工程,2019,40(3):38-45.
WANG Shi-qi,HE Bang-gui,FENG Qun,ZHU Pei-yuan,MA Tao-tao.Optimum Processing Parameters of Macadamia Nut Shell Breaking.Packaging Engineering,2019,40(3):38-45.
澳洲坚果破壳最佳工艺参数研究
Optimum Processing Parameters of Macadamia Nut Shell Breaking
投稿时间:2018-09-28  修订日期:2019-02-10
DOI:10.19554/j.cnki.1001-3563.2019.03.006
中文关键词: 澳洲坚果  破壳  正交试验  有限元分析
英文关键词: Macadamia nuts  shell breaking  orthogonal test  finite element analysis
基金项目:
作者单位
王诗琪 1.昆明理工大学 机电工程学院昆明 650000 
何邦贵 1.昆明理工大学 机电工程学院昆明 650000 
冯群 1.昆明理工大学 机电工程学院昆明 650000 
朱培源 2.大理怡祥纸业有限公司大理 671000 
马涛滔 2.大理怡祥纸业有限公司大理 671000 
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中文摘要:
      目的 通过正交试验和有限元分析获得澳洲坚果较好的破壳加载方向和破壳加载速率。方法 首先设计一个正交试验,试验的因素有澳洲坚果直径、加载速度、加载方向,试验的指标为破壳力和整仁率。其次,通过Ansys软件对从不同方向加载的澳洲坚果进行有限元分析。结果 试验指标受3种试验因素的影响都较显著,且3种因素的影响独立。澳洲坚果所需的破壳力随着坚果直径的增大而增大,破壳效果最好的加载速度在25~45 mm/min之间。整仁率最大的加载方向是沿种脐线方向加载。有限元分析得出沿种脐线方向加载时,裂纹较多且走向明显,破壳效果最佳。结论 为澳洲坚果的包装生产工艺优化提供了参考。
英文摘要:
      The work aims to obtain the better loading direction and loading rate of shell breaking of Macadamia nuts through orthogonal test and finite element analysis. Firstly, an orthogonal experiment was designed. The factors of the experiment included the diameter of Macadamia nut, loading speed and loading direction. The indexes of the experiment were shell breaking force and peel rate. Secondly, the finite element analysis of Macadamia nuts loaded from different directions was carried out by Ansys software. The test indexes were significantly affected by three test factors, and the influence of three factors was independent. The shell breaking force of Macadamia nut increased with the increase of nut diameter. The loading speed for the best shell breaking effect was between 25~45 mm/min. The loading direction of the maximum peel rate was along the seed umbilical cord. Finite element analysis showed that, there were more cracks and obvious strikes along the direction of the seed umbilical cord, and the shell breaking effect was the best. It provides a reference for optimizing the packaging process of Macadamia nuts.
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