安庆师范学院学报（自然科学版）Issue(1)：71-75,5.DOI:10.13757/j.cnki.cn34-1150/n.2016.01.019
小麦籽粒压缩特性的实验研究
Experimental Study on the Compression Properties of Wheat Grain
摘要
Abstract
The Brookfield texture analyzer is used to take compression test to determine the compression properties of wheat grain of two varieties (Ningmai 13, Luyuan 502).The influence of the moisture content on compression properties of wheat grain is discussed.The relationship model between the compression destructive force and moisture content of wheat is given .The result shows that with the increase of moisture content, the destructive force decreases, taking on a linear relationship with water content, and with the increase of moisture content, the destructive energy, the elastic modulus and the destructive stress decrease, howev-er, the destructive strain increases.The bigger the size of grain of wheat variety, the greater the compression properties.关键词
小麦/籽粒/含水率/压缩特性Key words
wheat/grain/moisture content/compression properties分类
轻工纺织引用本文复制引用
程绪铎,杜小翠,高梦瑶,冯家畅..小麦籽粒压缩特性的实验研究[J].安庆师范学院学报（自然科学版）,2016,(1):71-75,5.基金项目
公益性行业（粮食）科研专项（201313001），国家自然科学基金（31371856），国家科技支撑计划子课题（2013BAD17B01－3）和江苏高校优势学科建设工程（WTTFY01）。 （）
