摘要
切割方式会直接影响鲜切果蔬的质量。通过压缩试验测量富士苹果的杨氏弹性模量,建立果肉实体力学模型。通过Ansys-Workbench建立切割苹果的有限元模型,模拟在不同刀具形状、楔角、材料和切割速度下,果肉受到的最大弹性变形量和最大剪切力值。确定了适合于苹果切割的刀具形状为矩形,楔角为11°~15°,材料为45钢,同时切割速度越快,果肉受到变形和剪切力越大。该研究确定了切割苹果的方式,为工业切割果蔬提供了一定参考依据。
The different cutting methods can directly affect the quality of fruits and vegetables in cutting fruit and vegetable.The Elastic Modulus of the Fuji apples were measured by the compression experiment,and the physical model of the pulp was established.In this study,the finite element model of simulated cutting apple was established by Ansys-Workbench,and the maximum elastic strain and the maximum shear stress were also analyzed under different tool shape,wedge angle,and material,and the cutting speed.It was determined that the shape of the tool suitable for apple cutting was rectangular,the wedge angle is 11°~15°and the material was 45 steel.The faster the cutting speed could get the greater distortion strain and shearing stress.The study identified the way to cut apples and provided some reference for industrial cutting of fruits and vegetables.
出处
《食品与机械》
CSCD
北大核心
2017年第7期81-84,共4页
Food and Machinery
基金
中央高校基本科研业务费专项资金资助(编号:2662016PY059)
湖北省自然科学基金面上项目资助(编号:2015CFB479)
关键词
果蔬切割
有限元分析
切割方式
楔角
Fruit and vegetable cutting
finite element analysis
cutting method
wedge angle
