王鑫宇,张超,王巍,李淑博.糙米碰撞力学特性研究[J].包装工程,2023,44(23):118-126.
WANG Xin-yu,ZHANG Chao,WANG Wei,LI Shu-bo.Collision Properties of Brown Rice[J].Packaging Engineering,2023,44(23):118-126. |
| 糙米碰撞力学特性研究 |
| Collision Properties of Brown Rice |
| 投稿时间：2023-04-07 |
| DOI：10.19554/j.cnki.1001-3563.2023.23.014 |
| 中文关键词: 糙米 撞击动量 糙米初始温度 正交试验 破碎能 |
| 英文关键词: brown rice impact momentum initial temperature of brown rice orthogonal experiment breakage energy |
| 基金项目:河南省教育厅高等学校重点科研项目(22B460006);河南工业大学高层次人才基金项目(2019BS016) |
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| 中文摘要: |
| 目的 研究糙米的力学特性影响因素，并寻找糙米破碎的最佳参数(糙米的初始温度、撞击动量和品种)以及不同初始温度糙米的破碎能。方法 通过改变糙米的品种和初始温度以及撞击动量，在自制试验台中进行试验，记录试验数据并作压缩量-撞击力曲线，以糙米所受的撞击力和破碎率为双试验指标进行正交试验，考察分析试验因素与糙米撞击力、破碎率之间的相应变化关系。结果 动量和糙米初始温度对糙米撞击力和破碎率有显著影响，糙米品种对撞击力和破碎率影响并不显著，较优的参数组合方案是品种2(兆优)在20 ℃或25 ℃的情况下经637×10−6 kg.m/s撞击后，其撞击力最小和破碎率最低，并对兆优不同温度下的破碎能进行计算，在15～35 ℃下破碎能分别为25.676 6、30.788 8、23.023 1、26.041 1、21.699 2 N.mm。结论 在同一温度下，其不同品种撞击力不同。随着温度的升高，籼米和粳米的撞击力出现不同的趋势，然而破碎率趋势却相同。在同一撞击动量情况下，撞击力和破碎率都呈现上升趋势。籼米的碰撞能随温度呈升高后降低的趋势。本文为更好研究糙米的破碎提供了参考，并对碾米机的设计和结构参数等方面具有十分重要的意义。 |
| 英文摘要: |
| The work aims to explore the factors of the collision properties of brown rice, and find the best parameters for breaking brown rice (initial temperature, impact momentum, and variety of brown rice) as well as the breakage energy of brown rice at different temperature. By changing the variety, initial temperature, and impact momentum of brown rice, experiments were conducted in a self-made platform. The data were recorded and impact force curve was drawn. Orthogonal experiments were conducted with the impact force and breakage rate of brown rice as experiment indicators to analyze the corresponding relationships between experiment factors and the impact force and breakage rate of brown rice. Momentum and initial temperature of brown rice had a significant effect on the impact force and breakage rate of brown rice, but the brown rice varieties did not have a significant effect. The preferred parameter combination was that variety 2 (Zhaoyou) had the lowest impact force and breakage rate after being impacted by 637×10−6 kg.m/s at 20 ℃ or 25 ℃. The breakage energy of Zhaoyou at 15 to 35 ℃ was 25.676 6, 30.788 8, 23.023 1, 26.041 1, and 21.699 2 N.mm, respectively. At the same temperature, the impact force of different varieties is different. With the increase of temperature, the impact force of long-grain rice and polished round-grained rice shows different trends, but the trend of breakage rate is the same. Under the same impact momentum, the impact force and breakage rate all show an upward trend. The collision energy of long-grain rice decreases with the increase of temperature. This work provides a reference for better study of brown rice breaking, and is of great significance to the design and structural parameters of rice mill. |
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