含水率对玉米果穗抗压特性的影响

为研究玉米果穗的抗压特性及破裂机理,探索含水率对玉米果穗抗压特性的影响,该文先分析了玉米果穗的生物特性,然后选取2个品种的玉米果穗,含水率处理至5个标准,在电子万能试验机上进行了静态压缩试验。试验结果表明：玉米芯含水率对玉米果穗抗压特性有极大影响,含水率低于13%时,随着含水率的降低果穗抗压能力小幅度增强;含水率在13%～25%内,随着含水率的增加果穗抗压能力增强;含水率高于25%后抗压能力急剧减弱;含水率为25%时玉米果穗抗压能力最强;玉米果穗的破裂是由内向外逐步破裂的过程,在受压过程中,芯髓最先破裂,随后木质环形体破裂,木质环形体是玉米果穗抗压的主要部位;玉米果穗在受压过程中存在籽粒脱落的...

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Bibliographic Details
Published in农业工程学报 Vol. 34; no. 2; pp. 25 - 31
Main Author 李心平;熊师;耿令新;姬江涛
Format Journal Article
LanguageChinese
Published 河南科技大学农业装备工程学院,洛阳,471003 2018
Subjects
农作物
压力
含水率
抗压特性
水分
玉米果穗
试验
玉米果穗
试验
anti-pressing properties
moisture
crops
pressure
corn ear
experiment
农作物
含水率
water content
压力
抗压特性
水分
Online AccessGet full text
ISSN1002-6819
DOI10.11975/j.issn.1002-6819.2018.02.004

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Summary:为研究玉米果穗的抗压特性及破裂机理,探索含水率对玉米果穗抗压特性的影响,该文先分析了玉米果穗的生物特性,然后选取2个品种的玉米果穗,含水率处理至5个标准,在电子万能试验机上进行了静态压缩试验。试验结果表明：玉米芯含水率对玉米果穗抗压特性有极大影响,含水率低于13%时,随着含水率的降低果穗抗压能力小幅度增强;含水率在13%～25%内,随着含水率的增加果穗抗压能力增强;含水率高于25%后抗压能力急剧减弱;含水率为25%时玉米果穗抗压能力最强;玉米果穗的破裂是由内向外逐步破裂的过程,在受压过程中,芯髓最先破裂,随后木质环形体破裂,木质环形体是玉米果穗抗压的主要部位;玉米果穗在受压过程中存在籽粒脱落的现象,对玉米果穗施加的载荷值低于610 N不仅可以防止果穗断裂而且有利于脱粒。该研究结果可为玉米不断芯脱粒的进一步研究提供参考。
Bibliography:moisture; crops; pressure; corn ear; anti-pressing properties; water content; experiment
11-2047/S
Li Xinping, Xiong Shi, Geng Lingxin, Ji Jiangtao （College of Agricultural Engineering, Henan University of Science and Technology, Luoyang 471003, China）
The corn threshing without cob fracture can greatly simplify cleaning link.The rupture of corn ear can directly affect the effect of the core threshing without cob fracture.In order to study the anti-pressing properties and rupture laws of corn ear and explore the effect of water content on anti-pressing properties,the static compress experiments were carried out on the electronic universal testing machine.The analysis of the biological characteristics of corn ear showed that the wooden ring form had compact structure and its strength was big.And the core pulp and the glume shell had loose structure and small strength.The corn varieties selected by experiment were Zhongdan 868 and Zhenghuangnuo No.2.The water content of each variety was treated as 5 criteria.Four
ISSN:1002-6819
DOI:10.11975/j.issn.1002-6819.2018.02.004