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典型萝卜力学特性的对比试验研究
引用本文:王方艳,高升.典型萝卜力学特性的对比试验研究[J].农机化研究,2019(4):166-169.
作者姓名:王方艳  高升
作者单位:青岛农业大学机电工程学院
基金项目:国家自然科学基金项目(51505246);山东省高等学校科技计划项目(J15LB06)
摘    要:利用万能试验机对白萝卜和青萝卜进行试验,确定了萝卜皮的拉伸力学特性及萝卜的剪切力学特性,并研究了不同含水率对萝卜力学特性的影响。试验结果表明:含水率对萝卜的力学特性影响比较大。随着含水率的增大,萝卜的抗压性能好,且弹性模量、最大抗压强度及最大载荷逐渐增大;白萝卜皮的抗拉力学特性略大于青萝卜皮,且弹性模量小于萝卜内部;白萝卜与青萝卜的剪切面积与萝卜的最大剪切力呈线性正相关;白萝卜的剪切强度为(0.066±0.024)MPa,青萝卜的剪切强度为(0.082±0.02)MPa,白萝卜的抗剪切能力略小于青萝卜,且萝卜的抗剪切能力远远小于萝卜的抗压能力。

关 键 词:萝卜  力学特性  含水率  最大抗压强度  剪切强度

Comparative Experimental Study on Mechanical Properties of Typical Radish
Wang Fangyan,Gao Sheng.Comparative Experimental Study on Mechanical Properties of Typical Radish[J].Journal of Agricultural Mechanization Research,2019(4):166-169.
Authors:Wang Fangyan  Gao Sheng
Institution:(College of mechanical and electrical engineering, Qingdao Agricultural University, Qingdao 266109, China)
Abstract:The tensile mechanical properties of radish and the shear mechanical properties of radish were determined by universal testing machine. The effects of different moisture content on the mechanical properties of radish were studied. The results showed that: The moisture content has a great influence on the mechanical properties of radish. With the increase of water content, the better the compressive performance of radish, and the elastic modulus, the maximum compressive strength and the maximum load gradually increase. The tensile strength of white radish skin is slightly larger than that of green radish, and the elastic modulus is less than that of radish. The shear area of white radish and green radish was linearly correlated with the maximum shear force of radish. The shear strength of white radish was (0.066 ± 0.024) MPa, the shear strength of green radish was (0.082 ± 0.02) MPa, the shear resistance of white radish was slightly smaller than that of green radish, and the shear resistance of radish was much smaller than that of Radish of the compressive ability.
Keywords:radish  mechanical properties  moisture content  maximum compressive strength  shear strength
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